Celeriac

Scientific classification

Kingdom:	Plantae
Division:	Magnoliophyta
Class:	Magnoliopsida
Order:	Apiales
Family:	Apiaceae
Genus:	Apium
Species:	graveolens
Variety:	*rapaceum*

Binomial name

Apium graveolens var rapaceum
(Mill.) Gaud. Beaup.

Celeriac, Apium graveolens var rapaceum (also known as 'turnip-rooted celery' or 'knob celery'), is a specially-adapted variety of celery, which is grown for its large and well-developed root rather than for the stem and leaves. The root is used when it is about the size of a baseball or a medium-sized potato. Celeriac may be used raw or fresh. It is best to peel celeriac before use, since the outer skin is tough, stringy. It has the celery flavor, so it is often used as a flavoring in soups and stews; it can also be mashed or used in casseroles and baked dishes.

Celeriac has good keeping properties, and should last 3 to 4 months if stored between 0° and 5°C and not allowed to dry out.

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