celeriac

[ suh-ler-ee-ak, -leer- ]

/ səˈlɛr iˌæk, -ˈlɪər- /

a variety of celery, Apium graveolens rapaceum, of the parsley family, having a large, edible, turniplike root.

Also called celery root, knob celery, turnip-rooted celery.

Origin of celeriac

First recorded in 1735–45; celery + -ac

Directions: Preheat your oven to 400°F. Place the potatoes, celeriac and onion in an earthenware-type baking dish.

Butternut Squash, Plus Some Celeriac |The Daily Beast |November 25, 2008 |DAILY BEAST
Parsnips, kohl-rabi, celeriac and salsify are prepared in the same way as are carrots.

Every Step in Canning |Grace Viall Gray
Also I have beds of celeriac, and cold frames which yield a few cucumbers in the summer when emptied of plants.

About Orchids |Frederick Boyle
Celeriac is extensively used abroad, but, unfortunately, is little grown in America.

The Practical Garden-Book |C. E. Hunn

Celeriac, or Turnip-rooted Celery, is much prized on the Continent as a cooked vegetable, and as a salad.

The Culture of Vegetables and Flowers From Seeds and Roots, 16th Edition |Sutton and Sons
Celeriac is much used in French Salads, and some appreciation is now shown for it in this country.

The Culture of Vegetables and Flowers From Seeds and Roots, 16th Edition |Sutton and Sons

celeriac

/ (sɪˈlɛrɪˌæk) /

a variety of celery, Apium graveolens rapaceum, with a large turnip-like root, used as a vegetable

C18: from celery + -ac, of unexplained origin