Definitions

from The American Heritage® Dictionary of the English Language, 5th Edition.

  • noun An edible variety of celery (Apium graveolens var. rapaceum) cultivated for its swollen knobby root.

from The Century Dictionary.

  • noun A variety of celery raised, especially on the continent of Europe, for the root, which is enlarged like a turnip. Also called turnip-rooted celery. See celery.

from the GNU version of the Collaborative International Dictionary of English.

  • noun (Bot.) Turnip-rooted celery, a from of celery with a large globular root, which is used for food.

from Wiktionary, Creative Commons Attribution/Share-Alike License.

  • noun A form of celery, Apium graveolens, having an aromatic taproot eaten as a vegetable.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • noun thickened edible aromatic root of a variety of celery plant
  • noun grown for its thickened edible aromatic root

Etymologies

from The American Heritage® Dictionary of the English Language, 4th Edition

[Alteration of celery.]

Examples

  • Celeriac or celery root (Apium graveolens var. rapaceum): more and more, American supermarkets carry celeriac, which is grown for its bulbous root.

    Ingredient: Leaf Celery

  • Celeriac or celery root (Apium graveolens var. rapaceum): more and more, American supermarkets carry celeriac, which is grown for its bulbous root.

    Archive 2007-11-01

  • Celery root, also called celeriac or celery knob, is a turnip-rooted celery used extensively in France for flavoring much as we use celery.

    Make It Easy Make It Light

  • Celery root, also called celeriac or celery knob, is a turnip-rooted celery used extensively in France for flavoring much as we use celery.

    Make It Easy Make It Light

  • Celery root, also called celeriac or celery knob, is a turnip-rooted celery used extensively in France for flavoring much as we use celery.

    Make It Easy Make It Light

  • Celery root, also called celeriac or celery knob, is a turnip-rooted celery used extensively in France for flavoring much as we use celery.

    Make It Easy Make It Light

  • Celery root, also called celeriac or celery knob, is a turnip-rooted celery used extensively in France for flavoring much as we use celery.

    Make It Easy Make It Light

  • The ash extenuates its smoky flavours but the celeriac is the mere supporting cast for our star, the wildly irresistible boar.

    Telegraph.co.uk: news, business, sport, the Daily Telegraph newspaper, Sunday Telegraph

  • A slice of celeriac and parmesan tart (£3.10) and a Gloucester Old Spot sausage roll (£3.25), were both very, very good.

    West London's top 10 budget eats

  • Snow Bear has fennel, German butterball, french fingerling potatoes, dried beans (four varieties), celery and celeriac.

    Market Roundup: Sept 30-Oct. 7

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