Celeriac, also known as celery root, is a vegetable with a bulbous, knobby appearance and a distinctive celery-like flavor. It is characterized by its rough, brown exterior and creamy-white flesh inside. Celeriac is commonly used in cooking, particularly in European cuisines, where it is often peeled, diced, and boiled or mashed. It can also be roasted, grated raw into salads, or used to flavor soups, stews, and casseroles. Celeriac is rich in vitamins and minerals, particularly vitamin K and phosphorus, and it adds a unique earthy flavor and creamy texture to dishes.

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