Produce in focus for December: Celeriac Celeriac (Latin: Apium graveolens var. Rapaceum) is a root vegetable that has a rather strong aroma, taste and distinct character. The very Latin word graveolens means strongly fragrant. Celeriac is also sometimes called celery root and the native form grows wild on salt marshes along the southern and western coasts of Europe, as far north as Denmark. Celery is an ancient cultivated plant, known back in ancient Egypt. It was introduced to Sweden in the Middle Ages from Italy. Personally, I prefer to use celeriac in soups, roasted in the oven and as a puree. The many thin roots that are normally cut off before the root vegetable is sold in shops, I usually scrub at home, wash, soak in salted water and then fry up in butter. It becomes a kind of vegetarian noodles. A lot of tinkering, but very tasty, I promise. In December, we cook celeriac as the ingredient of the month in Rutabaga. There will be a small creamy soup with truffles and a brand-new dish with apple, horseradish, sour cream and chive oil. In the mood for celery root, anyone? #rutabagastockholm #mathiasdahlgren #vegitarianfood