How to select for best flavor:
Choose medium-sized, firm, clean roots with fresh green tops. Press the top of the root; a soft spot indicates decay. Don’t buy celeriac with sprouts on the root. This is a sign of age. Large roots may have hollow or pithy centers and will not have the same delicate flavor of smaller roots.
Peak of the season:
Celeriac is available year round, with a peak in the fall and early winter months.
Celeriac is a very good source of potassium. It also contains calcium and small amounts of vitamins A and C. Like celery, it is low in calories and fat.
Celeriac, also known as celery root, is a variety of celery that is grown for its root and not its stalks. Celeriac stocks and leaves are too bitter to eat raw, although they can add a nice flavor to soup. The root can be used like turnip or potato and is especially good in soup . This is one of the most common vegetables in Germany and Eastern Europe, where it is eaten as often as potato or sauerkraut. In Germany, pureed celeriac is sometimes added to mashed potatoes.