Celeriac, also called celery root or knob celery, is a group of cultivars of Apium graveolens, the same species as common celery, grown for their edible bulb-like hypocotyl and shoots rather than for stalks. The knobby root has a dense, starchy flesh with a flavor resembling celery, and is used raw, grated into salads such as the French dish celeri remoulade, or cooked in soups, purees and roasted dishes.
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1. Regulation (EU) No 1169/2011 Annex II, Substances or Products Causing Allergies or Intolerances
Annex II identity match by ingredient composition
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