Celery root, also called celeriac or turnip-rooted celery or knob celery, is a variation of celery that is cultivated specifically for its edible roots. Celeriac, Apium graveloens var. rapaceum, is in the same family as carrots, fennel, and dill: apiaceae. It appears to have originated in the Mediterranean basin, and it grows wild there and in throughout Europe. I love the distinct flavor of celeriac, and I’ve found that it makes an awesomely diverse AIP-friendly carbohydrate that fries or roasts well. Some of my favorite recipes that include celery root are my Cream of Celery Root Soup, AIP Notato Salad, and AIP Paleo French Fries.
Like most root vegetables, celeriac is a moderate source of micronutrition. The majority of this plant is water, with 90% of its composition being good ol’ H20! It also provides some carbohydrate (about 9.2g/100g), with a small amount of that being fiber. Celery root is a great source of vitamin K1 (39% RDV) as well as vitamins B6 (13%) and C (10%). Mineral-wise, it is a good source of phosphorus (16% RDV). Otherwise, it provides small or trace amounts of almost every dietary vitamin and mineral.
Celery root can be more difficult to find, depending on where you’re from and where you shop. Celeriac is in season in the late fall and into the winter, so you’re more likely to be able to pick it up later in the year.