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Celeriac (Leafy)



Celery & celeriac leaves

As flavoursome as the stems or root; chopped finely they can be used as you would parsley, as a garnish or to flavour soups and stocks.  Basically, whatever you’re using the celery or celeriac for, use the whole thing, tops and all

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Product description



Celery root can widely vary in size from small to large, but typically averages 10-14 centimetres in diameter and is globular, slightly flattened, and lopsided in shape. The gnarled corm is rough, brown, and thick, covered in small rootlets giving it a creviced appearance. Underneath the root’s rough exterior is a crisp, ivory to white flesh that is dense and firm. When raw, Celery root has a crisp consistency that transforms into a smooth and tender texture when cooked, similar to the flesh of cooked potato. Celery root has a nutty, earthy, and slightly sweet flavor with notes of celery and parsley. Connected to the corm, the plant produces thin, green stems that resemble celery and are topped with small, serrated leaves.


Celery root is available year-round, with a peak season in the fall through winter.

Current Facts

Celery root, botanically classified as Apium graveolens var. rapaceum, is a bulbous, underground corm that forms a leafy stalked herb growing up to one meter in height and is a member of the Apiaceae family along with parsley, carrots, anise, and parsnips. Also known as Knob celery, Turnip-Rooted celery, or Celeriac, Celery root is a variety of celery grown for its underground corm versus its green leafy stalks. Celery root is a cool-weather plant that is commonly used in European cuisine and is favored for its nutty, celery-like flavor and extended storage capabilities.

Nutritional Value

Celery root is an excellent source of vitamin K, vitamin C, and phosphorus, which can help boost immunity within the body and promote heart health. The raw root is also a good source of vitamin B6, potassium, manganese, and fiber to help with digestion and cleanse the digestive tract.


Celery root can be eaten raw and is popularly grated or spiralized and tossed into salads, grain bowls, or fruit salads. The corm is also utilized in many cooked applications such as blanching, boiling, mashing, stewing, and roasting. Before cooking, the rough skin should be removed, and the white flesh should be soaked in a milk bath or in acidulated water to prevent the flesh from browning. Once prepared, Celery root can be utilized as a non-starchy substitute for potatoes for any meal and can be prepared similarly. Celery root can be cut into fries, mashed, roasted as a vegetarian “steak,” boiled and diced for a take on potato salad, pureed for soup, or sliced and baked into chips. Celery root pairs well with herbs such as rosemary, cilantro, and parsley, cheeses such as gruyere and blue, toasted walnuts, fruits such as pears and apples, ginger, capers, tomatillos, and meats such as steak, poultry, and fish. The corm will keep up to three weeks when wrapped in a paper towel in an unsealed plastic bag and stored in the refrigerator.

Ethnic/Cultural Info

The most classic use for Celery root is in the famous French dish known as celeri remoulade. This cold salad, sometimes known as a slaw, utilizes Celery root by peeling, grating, and tossing it in a Dijon mustard-based dressing. The dish is often topped with chopped parsley, cornichons, or capers and more modern chefs have added julienned granny smith apples. Celery root is also well-known in German cuisine and is used in schnitzels and suppengrun, which are the vegetables used for making soup stock. In German markets, it is common to find pieces of Celery root bundled together with carrots, leeks, and parsley for the specific purpose of making soup.


Celery root is one of the oldest root vegetables in recorded history and is descended from a variety of wild celery. Native to the Mediterranean, Middle East, and Northern Africa, Celery root was consumed by ancient Egyptians, Romans, and Greeks who used the root for medicinal and religious purposes. Celery root then achieved culinary importance during the Middle Ages and was first recorded as a culinary ingredient in France in the 17th century. Celery root is still prevalent throughout Europe and is a mainstay in Eastern and Northern European countries during the winter months. Celery root can also be found at local markets and specialty grocers in Asia, Europe, North America, Africa, and Puerto Rico.