Celeriac tastes like a mixture of celery and parsley. The firm flesh is a comfort food staple in Eastern and Northern European countries.
The large swollen roots of Celeriac are used in salads, stews, soups and casseroles. The firm flesh can be whipped into a mash or thinly sliced for a gratin.
This verstatile veg is biennial (grows over 2 years) and is happy to wait in the garden until your ready for it. The stems and leaves can be harvested for the making of stocks.
Celeriac are thirsty and hungry. The more you cater to them, the bigger the roots.
Grow in full sun in rich, free draining soil.