IngredientsVegetables
Staudenselleriecelery stalks
Apium graveolens var. dulce, the same species as celeriac but bred for leaf stalks instead of the root. Fresh, watery, green and salty, with a clear snap.
In Germany it mostly ends up raw: in salad, in Waldorfsalat, or in sticks for a dip. In soup it softens fast and gives up its smell early.
In Mexikoin Mexico
Apio is in every market and every supermarket, all year. Ask for apio in a shop and this is what you get: the stalks.
That makes it the usual stand-in for celeriac in stock. Use about twice as much and put the leafy green in as well, otherwise the stock stays thin.
Vorsichtwatch out
The leaves carry more aroma than the stalks. Shops like to cut them off, so look for bunches with plenty of green and keep it.
Stalk and root are not the same thing. When a German recipe asks for Sellerie in a stock it means the root, the apio nabo. The stalks get the direction, not the depth.