Scientific and Common Names
Apium graveolens rapaceum


Celeriac (Apium graveolens rapaceum) is also known as celery root, turnip-rooted celery or knob celery. It’s a kind of celery, grown as a root vegetable for its large and bulbous hypocotyl rather than for its stem and leaves. The swollen hypocotyl is typically used when it is about 10–12 cm in diameter; about the size of a large potato. Unlike other root vegetables, high in starch, celeriac is only about 5-6% starch by weight.

celeriac root cut on wooden board


Celeriac may be used raw or cooked. It has a tough, furrowed, outer surface which is usually sliced off before use because it is too rough to peel. Celeriac has a celery flavor, and is often used as a flavoring in soups and stews; it can also be used on its own, usually mashed, or used in casseroles, gratins and baked dishes.

The hollow stalk of the upper plant is sometimes cut into drinking straw lengths, rinsed, and used in the serving of tomato-based drinks such as the Bloody Mary cocktail. The tomato juice is lightly flavored with celery as it passes through the stalk.

Celeriac is not as widely used as some other root vegetables, perhaps because it is harder to prepare and clean. Celeriac normally keeps well and should last three to four months if stored between 0°C (32 degrees Fahrenheit) and 5°C (41 degrees Fahrenheit) and not allowed to dry out.

Nutritional Information

Celeriac, raw, Nutritional value per 100 grams (3.5 oz.)
Nutrient Amount % US RDA
Energy 176 kJ (42 kcal) N/A
Carbohydrates 9.2 g N/A
Sugars 1.6g N/A
Dietary fiber 1.8 g %
Fat .03 g N/A
Protein 1.5 g %
Niacin (Vit. B3) 0.700 mg (4%)
Vitamin B6 .0.165 mg (%)
Folate (Vit. B9) 8mcg DFE (16%)
Vitamin C 8 mg (149%)
Vitamin E .36 mg (%)
Vitamin K 41 mcg (%)
Calcium 43 mg (6%)
Iron 0.70 mg (6%)
Magnesium 20 mg (6%)
Phosphorus 115 mg (5%)
Potassium 300 mg (11%)
Zinc 0.33 mg (4%)

Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database


French Onion Soup with Celeriac, Recipe provided by www.Allrecipes.com; Recipe submitted by: Cassandra.


  • 1 head garlic
  • 1 teaspoon olive oil
  • salt to taste
  • ½ cup butter, softened
  • 2 tablespoons olive oil
  • 2 tablespoons butter, melted
  • large sweet onions, chopped
  • 1 celeriac (celery root), chopped
  • 2 cups beef broth
  • 1 cup dry red wine
  • 2 cups vegetable broth
  • 1 head garlic cloves, chopped
  • 2 teaspoons paprika
  • 2 tablespoons dried parsley
  • Cajun seasoning to taste
  • salt and pepper to taste
  • 1 loaf French bread, toasted and sliced
  • 1 cup shredded Swiss cheese


  1. Preheat oven to 425 ℉ (220 ℃).
  2. Slice the top off the whole head of garlic, sprinkle with 1 teaspoon olive oil, and season with salt. Wrap loosely in foil, and bake 45 minutes, or until the cloves are very soft. Squeeze the cloves into a small bowl, and mix with the ½ cup softened butter.
  3. Heat 2 tablespoons olive oil and two tablespoons in a large pot over medium heat. Melt 2 tablespoons butter in the pot, and blend with the oil. Stir in the onions and celery root, and saute until the onions are lightly browned. Reduce heat to medium low, and mix in the beef broth, wine, and vegetable broth. Mix in the chopped garlic, and season with paprika, parsley, Cajun seasoning, salt, and pepper. Simmer, stirring occasionally, for 1 hour.
  4. Preheat the oven broiler.
  5. Spread the toasted bread slices with the garlic butter. Ladle the soup into oven safe bowls, and place the bowls on a baking sheet. Reserving remaining bread, place one slice of toasted bread on top of the soup in each bowl, and sprinkle with Swiss cheese

  6. Broil soup 5 minutes in the preheated oven, until the Swiss cheese is melted. Cool for about 2 minutes before serving warm with remaining garlic bread.