Celeriac Weisser Riese is a well-known heirloom variety from Austria, dating back to the 1600’s. It is a variety with large, round tubers and strong, dark green foliage, also well suitable for containers.
Celeriac is part of the same botanical family as parsley, parsnips, and carrots, and can be roasted, boiled, steamed, mashed, and even grated raw into salads. Celeriac has a flavor similar to regular celery, but it's slightly nutty and sweet with a hint of parsley. Celeriac is usually grated when served raw in salads, such as the popular French dish celeri rémoulade. It can also be chopped or sliced and boiled, steamed, roasted, fried, grilled, or sautéed. It can be used in a mash or pureed and used to make a silky soup. Celery root can also step in for potatoes in some recipes to make a low-carb version. Stalks, leaves and roots are all edible and have different flavor profiles. Very tasty flesh. High bolt resistance. Excellent for storage. 100 days.
Other Names: Apium graveolens var. rapaceum, European heirloom vegetable, Sellerie, Knollensellerie, Wurzelsellerie, Celeri, Wiener Riesen, Sedano di Verona, medieval vegetable seeds, celery root, knob celery, turnip-rooted celery (not related to turnips)