1 Case = 9 Kg (approx.)
Celery root has a bracing, snappy taste that is earthy and fresh. Peel away the tough brown skin to uncover the white flesh. Some cookbooks call it celeriac, which is a ten-dollar word but doesn't change the flavor a bit. We add chunks of this homey root to winter veggie soups. You can also boil and mash them with potatoes.