Celeriac tubers

Celeriac develops a fist-sized spherical tuber with a brownish or yellowish-white to grey-brown rind. The flesh is whitish and firm. The relatively short leaf stalks are unsuitable for use, unlike celery stalks. Origin
We find celeriac cultivation from the Mediterranean region, its home area, to Scandinavia. The leading producers are France, the Netherlands, Belgium and the Federal Republic. Our market is supported by imports from the Netherlands, Denmark, France, Belgium, etc. The main harvest season is from September to November.

Tips
The skin of the celery does not allow any reliable conclusions to be drawn about the freshness of the tuber. The freshness of the leaves gives a reliable indication of the condition of the vegetables.
Preparation
Celeriac is usually prepared on its own as a vegetable or added to soups or stews as a seasoning. Pan-fried celery slices are a delicious, hearty delicacy.