HEIRLOOM Oh the things to do with celeriac: Soups, stews, fried, roasted, boiled, mashed or raw! Seeds should be planted in spring for fall harvest of large 2-4" thick pure white roots. Stores well for winter use.
Celeriac, a variety of celery that is grown for its root and well known in Europe, can be eaten raw in salads, steamed, baked, boiled, pureed or stir-fried. It adds wonderful flavor when cooked and mashed with potatoes. Celeriac may be stored in a cool, dry area of your home for several weeks. Nutrients: vitamins A, C, E, K (high), B6, folate, riboflavin, pantothenic acid, calcium, potassium, sodium, magnesium, and manganese.