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.
Facts
Connections
Carries Allergen
Entity-backed identity for the allergen value this ingredient already carries as an enum fact, resolved to a ingredient entity by an explicit value-to-entity map (phase 3 bucket conversion, docs\design_entity_backed_browse_buckets_20260928.md). The enum fact itself stays on the entity unchanged.
Sources
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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