Turnip-rooted celery, a from of celery with a large globular root, which is used for food.
The white fleshed root of a variety of celery.
A European celery with a thick stem base, which can be prepared in the same way beets are. It's also called celery root, celery knob and turnip-rooted celery. This knobby, brown vegetable is the root of a special celery cultivated specifically for its root, with a firm texture and a clean, sweet flavor of celery. Celeriac must be peeled before using.
Also known as celery root. A root vegetable that houses a white fleshed interior beneath its rough skin. Back to the top
(seh-LER-ay-ak): Knobby brown root of a celery variety cultivated specifically for its root. Also called celery root.
A large root vegetable with a taste of celery, celeriac is sold without its leaves. It is available from mid-September to the end of April. To prepare, peel like potato, rinse and keep in acidulated water until ready to use. It can be mashed, roasted, boiled, steamed or made into soup. Shredded, lanched for a few minutes in boiling water and then cooled, it can be served as a salad with a vinaigrette or piquant dressing.
grown for its thickened edible aromatic root
thickened edible aromatic root of a variety of celery plant
This root vegetable, also called celery root, turnip or knob celery, tastes like strong celery but is a different plant; its stalk and leaves are not eaten. It has a brown, knobby exterior that must be peeled; the flesh has a turnip-like consistency, and is cooked in gratins, creamed or pureed, often with potatoes, or served raw in a Remoulade sauce. The flesh turns brown quickly when exposed to air, so chopped celeriac must be placed in acidulated water until it is cooked or dressed. Choose knobs that are small and firm and have a strong smell.
The thickened globular upper root of a plant Apium graveolens var. rapaceum with a pronounced celery flavour much used as a winter root vegetable in central Europe (also called knob celery).
The root of a variety of celery, used raw or cooked or pureed in a variety of dishes.
a knobby brown root vegetable with white flesh having a strong celery flavour. Celeriac is peeled before using, and may be eaten raw (as in "celeriac en rémoulade"), or cooked.
Is a vegetable that is a member of the celery family. However, only its root is used for cooking purposes. Also known as celery root, knob celery, and turnip rooted celery, celeriac has a taste that is similar to a blend of celery and parsley. Additionally, celeriac is grown similarly to celery, as its seeds are sown outdoors in the spring then the vegetable harvested when its roots are developed.
The root of a type of celery with a firm texture and a clean, sweet flavor of celery.
the root of a special celery plant
More commonly known here as celery root.
This vegetable is the root of a special celery that is cultivated specifically for its root. It tastes like a cross between parsley and a strong celery. Used in soups, stews, and purees. Also known as "celery root" and "celery knob."
see celery root
Root vegetable belonging to the celery family, pureed, roasted or raw
A large, knobbly root vegetable, the base of the stem...
Celeriac (Apium graveolens Rapaceum Group) (also known as 'turnip-rooted celery' or 'knob celery') is a specially selected Cultivar Group of celery, grown as a root vegetable for its large and well-developed taproot rather than for its stem and leaves. The root is used when it is about 10-12 cm in diameter, or the size of a large potato. Celeriac may be used raw or cooked.