Celeriac

Celeriac

Celeriac is also known as ‘celery root,’ ‘turnip-rooted celery’ or ‘knob celery’. It is a kind of celery, grown for its large and bulbous root rather than for its stem and leaves. The root vegetable is usually harvested when it’s about the size of a large potato.

Celeriac makes a great creamy soup and is a nice garnish for Bloody Marys.

In Season

April, May, June, July, August, September, October, November, December

Available From

Recipes with Celeriac

Celery Root and Yuba Spring Rolls with Toasted Almonds and Winter Citronette

Michael Hung, Bushi-Tei

Thai Curry Root Vegetable Stew with Jasmine Rice

Patrick Clark, Sutro’s at the Cliff House

Stuffed Mushroom Pintxos

Scott Peterson, Bocadillos

Articles about Celeriac

December 14, 2007

Join the Rooting Section

A walk through the Ferry Plaza Farmers Market in December dispels any belief that “there are no fresh vegetables during the winter.” Vendor after vendor offers baskets brimming with ruby red beets, husky carrots and plump turnips.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »