celeriac


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ce·le·ri·ac

 (sə-lîr′ē-ăk′, -lĕr′-)
n.
An edible variety of celery (Apium graveolens var. rapaceum) cultivated for its swollen knobby root. Also called celery root.

[Alteration of celery.]

celeriac

(sɪˈlɛrɪˌæk)
n
(Plants) a variety of celery, Apium graveolens rapaceum, with a large turnip-like root, used as a vegetable
[C18: from celery + -ac, of unexplained origin]

ce•ler•i•ac

(səˈlɛr iˌæk, -ˈlɪər-)

n.
a variety of celery, Apium graveolens rapaceum, having a large, edible, turniplike root.
[1735–45; obscurely derived from celery]

celeriac


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A type of celery with a large turnip-like root.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.celeriac - grown for its thickened edible aromatic rootceleriac - grown for its thickened edible aromatic root
celeriac, celery root - thickened edible aromatic root of a variety of celery plant
herb, herbaceous plant - a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests
2.celeriac - thickened edible aromatic root of a variety of celery plant
root vegetable - any of various fleshy edible underground roots or tubers
Translations

celeriac

[səˈlerɪæk] Napio-nabo m

celeriac

[sɪˈlɛriæk] ncéleri-rave m, céleri m

celeriac

n(Knollen)sellerie f

celeriac

[səˈlɛrɪˌæk] nsedano m rapa inv
References in periodicals archive ?
SMOKED HADDOCK, MUSSEL AND CELERIAC CHOWDER INGREDIENTS, SERVES 4
1/2 medium celeriac (celery root), peeled and diced (2 cups)
CELERIAC SOUP WITH SMOKED MACKEREL Celeriac is rich in potassium, which helps regulate blood pressure, and oily fish such as mackerel is good for cardiovascular health.
Peel and dice a whole celeriac then add it to the pan with 4 Cox's Orange Pippin apples (cored and quartered) For more recipes see Essentialcuisine.
Whole baked celeriac with walnuts & blue cheese
Ingredients 1 small celeriac, peeled 1 lemon, juiced 40g pumpkin seeds 2tbsp extra virgin olive oil 15g butter 4 thyme sprigs, leaves removed 2 finely chopped cloves of garlic 1/2tsp of dried chilli flakes 1 bunch of chard, leaves separated from stalks and shredded, stalks sliced 20g pecorino Method 1 Using a good vegetable peeler, cut long, wide strips around the circumference of the celeriac, into a bowl of water and lemon juice, until you have lots of ribbons.
INGREDIENTS Olive oil; 8 venison sausages; 50g smoked lardons; 200g celeriac, peeled and chopped; 100g leeks, trimmed, chopped and rinsed; 2 carrots, peeled and chopped; 2 celery sticks, chopped; 1 onion, chopped; 1tbsp tomato puree; 30g plain flour; 250ml full-bodied red wine; 5 juniper berries, crushed; 250ml beef stock; 1 bouquet garni; 2 green apples; 200g cooked chestnuts, halved; hot tagliatelle to serve (optional); sea salt and freshly cracked black pepper METHOD 1.
My partner Paul went for the pan roasted wood pigeon on a celeriac and thyme puree with crispy shallots and red wine jus (PS8.
INGREDIENTS 4 small globe artichokes 1 lemon A little olive oil 150g/51/2oz green beans 400g/14oz celeriac (1 large root) 120g/4oz butter 4 fillet steaks (185g/6oz each) 100g/31/2oz fresh porcini mushrooms 100g/31/2oz fresh chestnut mushrooms A few sprigs of fresh thyme 150ml/5floz double cream Salt and freshly ground black pepper METHOD 1.
Recipes from The Royal Touch, by Carolyn Robb; photography by Simon Brown (ACC magical main SIMPLE ROAST FILLET OF BEEF WITH CELERIAC, GREEN BEANS AND ARTICHOKES AND A MUSHROOM CREAM SAUCE (SERVES 4) INGREDIENTS 4 small globe artichokes 1 lemon A little olive oil 150g/51/2oz green beans 400g/14oz celeriac (1 large root) 120g/4oz butter 4 fillet steaks (185g/6oz each) 100g/31/2oz fresh porcini mushrooms 100g/31/2oz fresh chestnut mushrooms A few sprigs of fresh thyme 150ml/5floz double cream Salt and freshly ground black pepper METHOD 1.
INGREDIENTS small globe artichokes LEMON little olive oil 150g/51/2oz green beans 400g/14oz celeriac (1 large root) 120g/4oz butter fillet steaks (185g/6oz each) 100g/31/2oz fresh porcini mushrooms 100g/31/2oz fresh chestnut mushrooms few sprigs of fresh thyme 150ml/5floz double cream Salt and freshly ground black pepper METHOD Preparing artichokes takes time and some skill.
magical main SIMPLE ROAST FILLET OF BEEF CELERIAC, GREEN BEANS AND INGREDIENTS 4 small globe artichokes 1 lemon A little olive oil 150g/51/2oz green beans 400g/14oz celeriac (1 large root) 120g/4oz butter 4 fillet steaks (185g/6oz each) 100g/31/2oz fresh porcini mushrooms 100g/31/2oz fresh chestnut mushrooms A few sprigs of fresh thyme 150ml/5floz double cream Salt and freshly ground black pepper ARTICHOKES AND A MUSHROOM CREAM SAUCE (SERVES 4) METHOD 1.