General Information
Although related to the celery often seen in our produce department this version of celery is grown for its root. The stalks can be added to soups and stews if a strong celery flavor is desired. The root may be peeled and used in salads (marinated, raw), soups and stuffings. Celery root can be made into an unforgettable cream of celery soup. Celery root paired with potatoes in soup or au gratin is superb. A good source of potassium.
History
One of the oldest root vegetables in recorded history, cultivated Celeriac originates from wild Celery (var. graveolens). Celery root first achieved culinary importance during the middle ages. It is considered difficult to grow and is similar to the rutabaga. It has an extremely long growing season, maturing in roughly 120 days, allowing generally for one crop per year.
