Rotselleri

Rotselleri, commonly known in English as celeriac or turnip-rooted celery, is a root vegetable grown for its edible swollen hypocotyl. It belongs to the celery family, Apiaceae, and is a cultivar of Apium graveolens, group rapaceum. The edible portion is the knobby, pale bulb at or just below soil level; the flesh is white and has a mild celery-like flavor with nutty notes. Leaves above ground are not typically eaten, though they can be used as herbs or garnish.

Rotselleri is cultivated as a cool-season annual in temperate regions. It requires deep, fertile, well-drained soil with high organic matter, steady moisture, and full sun. It has a long growing season, often 100–150 days, and is sensitive to heat and drought. It is susceptible to pests such as the celery root fly and various leaf diseases; mulching and crop rotation help. It is commonly stored after harvest in cool, humid conditions; some gardeners pack bulbs in damp sand for extended storage.

In the kitchen, it can be eaten raw in salads, grated or sliced, or cooked by boiling, braising, roasting, or puréeing. It pairs with potatoes, apples, onions, cream, and herbs such as thyme or bay. The dish highlights its mild, celery-like flavor.

Nutritionally, celeriac is low in fat and calories but provides dietary fiber, vitamin C, potassium, and small amounts of several B vitamins and minerals. It is a versatile, seasonally available vegetable used in a variety of cooked and raw preparations.