Vegetable
Apium graveolens
S tier
Apium graveolens in its rapaceum form is celeriac—the swollen, knobbly hypocotyl-stem base with intense celery perfume and creamy flesh under rough skin. Leaf celery and stalk celery share the species; celeriac identity is the storage knob. Flavour is aromatic, savoury, and slightly nutty when roasted. Remoulade raw, puree, roast, or soup. Species covers all celeriac cultivars here. Peel thickly to remove grit-filled fissures.
Track this ingredient
Unit
Characteristics
Preparations
MashPureeRemouladeRoastSoup
Traits
Celery AromaticCelery Perfume FleshCreamy FleshKnobblyKnobbly Storage BaseSpecies Primary Root FormSpecies UmbrellaThick Peel Need
History
IT
Italian and Mediterranean gardeners developed swollen celery-root types.
FR
French cuisine adopted céleri-rave into classic preparations like remoulade.
EU
Northern European winters made celeriac a staple soup and mash root.
Global chefs revived celeriac puree as a refined side.