Celeriac belongs to the family of root vegetables. The thick, tuberous root forms following the development of the top leaf stalks. Its typical celery flavour is due to its high percentage of essential oils.

Celeriac is a good storable vegetable and can easily be kept for a long time. Its thick skin is peeled away before eating.
Celeriac can be processed raw for a delicious salad or used in cooking soups, stews or other salads. When cut and in contact with the air, celery may change to a brown-greyish colour. A drizzle of lemon juice or vinegar prevents discoloration.

Season: Year round. Harvested from July to November.

Nutritional Value: Celeriac – Swiss food composition database


Did you know...?

The celeriac’s leaves are delicious seasoning herbs and can be used to flavour broths and soups.

1 portion a day corresponds to:

½ of a small celeriac