With the flavour of celery and the appearance of a rough, creamy brown turnip, celeriac is a root vegetable. It has a dense texture like turnip or potato when cooked and is also known as turnip-rooted celery or knob celery. Celeriac goes particularly well with beef and game dishes and is a flavoursome addition to hearty winter stews with beef or venison or chunky vegetable soups. Preparation is simple, wash peel and cut into evenly sized chunks. Celeriac can be blanched, boiled or steamed. Blanching helps remove a slightly bitter taste).
A typical 100g of celeriac typically contains 15 calories, 0.5g fat, 1.9g carbohydrate, 0.9g protein and 7.6g fibre.