Examples of celeriac in a Sentence

Recent Examples on the Web Chef/owner Mike Willenbring is preparing a ready-to-bake beef Wellington, paired with a potato-celeriac purée, asparagus and a rosemary-Bordelaise sauce ($125, serves three to four). — Rick Nelson, Star Tribune, 7 Dec. 2020 Food 52 says parsley root can take the place of celeriac, carrots, parsnips and turnips in recipes that call for them. — Becky Krystal, Washington Post, 8 Nov. 2019 Try doing it with raw beets, a whole head of celeriac or a big fish. — Washington Post, 12 July 2019 There’s a break for a family-style lunch, which turns out to be freshly baked bread, tomato salad topped with edible flowers, and mustardy shredded celeriac. — Jo Rodgers, Vogue, 6 Aug. 2018 From the barn kitchen, Hart can see the overwintering celeriac root and parsley in the 4-acre garden. — Catherine M. Allchin, The Seattle Times, 5 Feb. 2019 Old regulars now nurse pints of ale at the bar alongside more obsessive homesteaders, sipping the latest artisanal brew from nearby Hackney Brewery while nibbling on hand-pies filled with pig’s head and celeriac. — Jay Cheshes, WSJ, 23 Jan. 2019 Rosenthal’s order: shrimp toast (on the specials menu), fried chicken and rice (also on the specials menu), pickle plate, kimchi fried rice, noorook and celeriac pasta. — Jenn Harris, latimes.com, 29 June 2018 In this case that meant the likes of feather-light cakes of local Jonah crabmeat, bound with artichoke, and jacked up with tangy celeriac slaw. — Alexandra Hall, BostonGlobe.com, 26 June 2018 See More

These example sentences are selected automatically from various online news sources to reflect current usage of the word 'celeriac.' Views expressed in the examples do not represent the opinion of Merriam-Webster or its editors. Send us feedback.

History and Etymology for celeriac

altered from celery; the origin of suffixal -ac is obscure

Note: Word apparently introduced by the English gardener and landscaper Stephen Switzer (1682?-1745) in A compendious, but more particular method, than has ever yet been published, for the raising Italian brocoli, Spanish cardoon, celeriac, fenochi, and other foreign kitchen vegetables, so as to make them dishes more generally used than hithero they have been (London, first edition 1728 or 1729). Switzer claimed to have received celeriac seeds from Alexandria, but gives no account of the source of the word.

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