ChefTalk.com

Advanced Search

ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Confused about celeriac

Recent Reviews

Strauss Green Cuisine 9.5 Inch Skillet with Non Stick Ceramic Coating
Reviewed by Bill Methatswho

This appears to be the identical product that we've bought here in Canada under the brand name Of Greblon Cool Kitchen Green Cusine. We've been so pleased with this fry pan that we now have...

Full Review
Simple French Desserts
Reviewed by ColleenS

I made the Browned butter recipe, the Honey Madeleines recipe, and the Dark Rum Financiers recipe. They all turned out wonderful - even for a first time French baker like me. A few more details...

Full Review
From a Southern Oven: The Savories, The Sweets
Reviewed by heath67013

This beautiful cookbook is divided into two main sections: The Savories and The Sweets. With such a great selection of recipes in this book everyone should be able to find something that awakens...

Full Review
Back of the House: The Secret Life of a Restaurant
Reviewed by Pete

As a former chef, I am always interested in reading “behind the scenes” books about the restaurant world so I was excited to receive Scott Haas’s new book, “Back of the House: The Secret Life of...

Full Review
Come In, We're Closed: An Invitation to Staff Meals at the...
Reviewed by Jim

Come in, We’re Closed Christine Carroll & Jody Eddy Reviewed by Jim Berman There are few cooks, if any, which do not tire of the food served in their own places. For one reason...

Full Review

New Posts All Forums:Forum Nav:

Confused about celeriac

Subscribe Search This Thread

Start a New Thread

post #1 of 4

3/17/08 at 1:54pm

Thread Starter

diego
At home cook
offline

Joined 9/2002
Location: Florida
Posts: 53
Select All Posts By This User

Would like to know how Celery Root ( Celeriac) and Celery fit together in the scheme of things. Wikipedia speaks of the "Tap Root" of celery. Is that Celeriac. All say that they taste similar.

Featured Stories on ChefTalk.com

The Making of a Chef Innovator, without the Pomp

Great product that allows you to manually adjust the sharpening angle for each knife

Follow ChefTalk on Pinterest!

post #2 of 4

3/17/08 at 6:23pm

stir it up
Retired Chef
offline

Joined 10/2007
Posts: 298
Reviews: 7
Select All Posts By This User

celeriac and celery root are used interchangeably.

There are some particular varieties of celery that are bred to have a larger root, where a good sized root to be sold as celeriac is the main goal versus the stalks. Then there are others that are bred for the quality of the stalks. You can eat the top celery off a plant that was bred for celeriac, it generally won't be as nice. And you can dig up the root of celery that's grown for stalks, but it generally won't be nearly as big as one that's bred for the celeriac.

It's great stuff whatever it's called!

beets and swiss chard are sort of the same deal-eo, same plant, some are bred for the upper plant quality and some for the root quality.

post #3 of 4

3/17/08 at 6:54pm

Shannon7175
Owner/Operator
offline

Joined 10/2006
Location: Cincinnati
Posts: 8
Select All Posts By This User

Celeraic if the root of an herb called lovage, tastes very similar and is HARD to get rid of. It does in fact taste a lot like celery. I love to use celeriac in upscale versions of slaw. Think apple, celeraic, pomagranates(sp) red onion, apple cider..you get the idea?

post #4 of 4

3/17/08 at 6:55pm