Celeriac
Celeriac is a cultivated form of celery grown for its enlarged, edible root-like stem base. Its firm flesh has a mild celery-like flavor.
Celery: Celery is a cultivated plant whose crisp leaf stalks are eaten as a vegetable. Celeriac is another cultivated form of celery, selected for a different edible part.
Celeriac remoulade: Celeriac remoulade is a salad of finely cut celeriac dressed with a mustard mayonnaise. This classic preparation highlights celeriac’s crisp texture and lightly celery-like taste.
Stalk celery: Stalk celery is a cultivated celery form grown for its enlarged, crisp leaf stalks. It is the familiar celery crop, while celeriac is grown for its swollen base.
Monarch celeriac: Monarch is a celeriac cultivar known for a large, smooth, pale root-like base. It illustrates breeding for a uniform base that is easier to peel and prepare.
Apium graveolens: Apium graveolens is a flowering plant species that includes celery, celeriac, and wild celery. Celeriac belongs to this species despite its distinctive swollen base.
Celery soup: Celery soup is a soup made with celery or related celery-flavored vegetables. Celeriac provides a concentrated celery flavor and body in blended soups.
Parsley root: Parsley root is a parsley cultivar grown for its pale, edible taproot. Its appearance and mild aromatic flavor can resemble celeriac, but it is a true root.
Prinz celeriac: Prinz is a celeriac cultivar bred for relatively early maturity and smooth roots. Its traits suit growers seeking an earlier harvest than many traditional varieties.
Apiaceae: Apiaceae is a family of flowering plants that includes carrots, parsley, fennel, and celery. The family places celeriac among aromatic herbs and familiar root vegetables.
Mashed vegetables: Mashed vegetables are cooked vegetables crushed or blended into a soft dish. Cooked celeriac can be mashed alone or combined with potatoes.