Arracacia xanthorrhiza is a root vegetable that originates in the Andes, whose starchy taproot is a popular food item across South America where it is a major commercial crop.

Celeriac (Apium graveolens Rapaceum Group, synonyms Apium graveolens Celeriac Group and Apium graveolens var. rapaceum), [1] also called celery root, [2] knob celery, [3] and turnip-rooted celery[4] (although it is not a close relative of the turnip), is a group of cultivars of Apium graveolens cultivated for their edible bulb-like hypocotyl, an...

Jan 29, 2025 · Celeriac, also known as celery root, is an under-appreciated root vegetable, and we're here to sell you on its delicious flavor and uses. Produce experts and cooking teachers explain why they love celeriac, why you should use it, and how to buy, store, and prep it.

Oct 23, 2015 · The underrated celery root is one of our favorite vegetables—here's how to prep it, cook it, and give it the attention it deserves.

Oct 23, 2022 · Celery root, or celeriac, can look and act like potato but taste like celery. It is low in calories, carbs, fat, and sugars, but provides fiber, antioxidants, and vitamin K.

A root vegetable with brown skin, yellow flesh and a very strong starchy taste. Used most commonly in the preparation of heavy soups. Apios are a popular Latin staple.

Jan 15, 2025 · Learn how to make this new Dominican classic: crema de cepa de apio, an arracacha or creole celery root soup that best showcases Dominicans' new favorite root vegetable.

Jan 20, 2024 · Cepa de apio or cepa de apio criollo (Andean arracacha, or creole celery root) is a tuber. It can be used in the same manner as most other tubers: cepa de apio can be eaten boiled or as an ingredient in stews, purees, or roasted and fried in slices.

Apr 1, 2013 · Apio, a celery root dish favored by Sephardic Jews for centuries, is best served at room temperature and can be enjoyed as a salad, a side dish or part of a tapas tasting menu.

Mar 21, 2025 · Combine two of Dominicans' favorite roots in a creamy, luscious, tasty arracacha or creole celery root and yuca mash (puré de yuca y cepa de apio) to die for. Putting yuca and cepa de apio together gives us a new and much more complex flavor that I love, and you will too.