Celeriac (Apium graveolens var. rapaceum), also called turnip-rooted celery or knob celery, is a variety of celery cultivated for its edible roots, hypocotyl, and shoots; these are sometimes collectively (but erroneously) called celery root.

Typically, celeriac is harvested when its hypocotyl is 10–14 cm in diameter.

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• Celeriac may be used raw or cooked. It has a tough, furrowed, outer surface which is usually sliced off before use because it is too rough to peel. 

• Celeriac has a celery flavour, and is often used as a flavouring in soups and stews; it can also be used on its own, usually mashed, or used in casseroles, gratins and baked dishes.

• The hollow stalk of the upper plant is sometimes cut into drinking straw lengths, rinsed, and used in the serving of tomato-based drinks such as the Bloody Mary cocktail. 

• The tomato juice is lightly flavoured with celery as it passes through the stalk.

• Celeriac is not as widely used as some other root vegetables, perhaps because it is harder to prepare and clean.