Celeriac is a large, spherical, bulbous root with an approximate diameter of between four and eight inches. Unlike celery, whose stems are eaten, celeriac uses the part that grows underground. Externally, celeriac has a brownish color, while inside, the color is lighter. Celeriac can be found all year round, although the best ones are found in autumn and winter.   

Celeriac is native to the Mediterranean area. This vegetable is much more popular in central and northern Europe, where it has a greater culinary tradition than in Spain.  

Celeriac offers good diuretic qualities due to its high percentage of water. In addition, its high content of dietary fiber and vitamins and minerals make it an excellent food for regular consumption.  

The flesh of celeriac is hard and compact and has a mild celery flavor, it is often used as a flavoring in soups and stews, but also as the main element in salads, purées, stews, gratins and baked dishes. It can be eaten raw or cooked.   

Once the leaves are removed, it will keep perfectly for several weeks in a cool, dry place.