Celeriac
Apium graveolens rapaceum
This old-fashioned relative of celery also goes by the name celery root. The edible part is actually an enlarged knob of a stem that grows underground. Peel off the buff or tan outer layer to reveal the crunchy white edible interior.
You can eat it raw, but it's used most often to impart a mild celery flavor in soups, stews, casseroles, gratins, and other hearty baked dishes.
how to grow Celeriac
Propagation
Harvest Tips
Start harvesting roots when they are 2-3 inches in diameter. Best flavor develops after a light frost. Pull the entire plant and discard the leafy tops. Roots store for up to four months in root cellar or refrigerator.
more varieties for Celeriac
'Diamant' celeriac
produces dense, large roots that resist disease. Roots reach mature size 110 days after planting.