A root vegetable closely related to celery, celeriac (Apium graveolens var. rapaceum) is native to the Mediterranean, and has a rich history dating back to ancient Greece and Rome, where it was prized for its medicinal properties. Celeriac gained culinary popularity in the 18th century in Europe, particularly in French cuisine where it is often prepared as a creamy puree known as “cleri rmoulade” or as a remoulade salad, where it’s thinly sliced and mixed with a tangy mayonnaise-based dressing.