Despite its "ugly" exterior, Celeriac (Brilliant), has recently been embraced by top chefs in the United States. A staple in central and eastern Europe, its nutty parsley-celery flavor improved by light fall frosts, enhances meat, fish, and poultry. Great raw for winter slaws and salads, it may be boiled, mashed or braised.
Can be stored up to six months in moist sand in the root cellar.
Young seedlings grow slowly, requiring rich moist soil to survive. Regular rainfall or irrigation is necessary for good growth, flavor and yields.