Season: October to March

Description: Celeriac, also known as "celery root", is a variety of celery known for its large round roots. The roots can grow to the size of a large potato and may be used raw or cooked. The most common usages are soups or stews. Celeriac contains no cholesterol or fat, and is an excellent source of dietary fiber. Celeriac is gaining popularity in the United States, and we often find it used with other root vegetables around the fall harvest months. While it may be hard to find this vegetable in mainstream grocery stores, you'll find plenty at New York's farmer markets.