Vegetable
Alabaster
A tier
Alabaster names a pale, white-fleshed celeriac type prized for bright purees and remoulades that stay ivory rather than grey—selection emphasis on internal colour and fine texture. Knob shape is medium-round; aroma is full celery. Specialty and garden lists use the name for quality white roots. Puree for elegant white sides; matchstick raw with mustard dressing. Prevent browning with acidulated water after peeling. Not always the largest yielder.
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History
Alabaster-type white celeriac names appeared in European garden literature.
Pale-flesh celeriac selections marketed as Alabaster for quality cooks.
Seed catalogues kept Alabaster for gardeners seeking white flesh.
Alabaster remained associated with bright culinary celeriac.