Celeriac (celery root)

Celeriac, also called turnip-rooted celery or knob celery, is a variety of celery cultivated for its edible roots, hypocotyl, and shoots; these are sometimes collectively called celery root. 

Though popular in Europe, this hearty, delicious root vegetable is hard to come by in the United States. That's a shame, because it makes for a great seasonal alternative to the potato in the winter, and is an excellent source of dietary fiber. 

Celeriac is also noteworthy among root vegetables in that it contains very little starch. So those looking to cut the starch from their diet can still enjoy all those "potato snacks" by replacing the potato with celeriac.


In Season: Celery root, also called celeriac, is harvested in the late fall. This ugly duckling has a distinct, refreshing flavor reminiscent of a cross between celery and parsley. The green stalks that sprout from the root aren't for snacking -- they're more pungent and not as crisp as regular celery -- but are wonderful simmered in soup or stock. Celery root stores well at cool temperatures, so it's available throughout the winter. Some markets carry it year-round.

Celeriac Nutrition Facts

Amount Per 100 grams1 cup (156 g)1 cup (156 g)

Calories 66







% Daily Value*

Total fat 0.5 g	0%
Saturated fat 0.1 g	0%
Polyunsaturated fat 0.2 g
Monounsaturated fat 0.1 g
Cholesterol 0 mg	0%
Sodium 156 mg	6%
Potassium 468 mg	13%
Total Carbohydrate 14 g	4%
Dietary fiber 2.8 g	11%
Sugar 2.5 g
Protein 2.3 g	4%

Vitamin A	0%	Vitamin C	20%
Calcium	6%	Iron	6%
Vitamin B-6	15%	Vitamin B-12	0%
Magnesium	7%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Sources include: USDA