The root vegetables celeriac and fennel bulb each share a more famous culinary "sibling." As its name suggests, celeriac, or celery root, is botanically related to celery and shares flavor notes with the crispy-stalked vegetable. Similarly, the plant that yields the fennel bulb and its leafy stalks is not the same herb that produces the well-known fennel seeds. Both celeriac and fennel bulb offer versatility and lend themselves well to both fresh preparations and hearty cooked dishes.
Celeriac
Unlike celery, the above-ground portion of celeriac is largely ignored in favor of its large bulb. A staple in French cooking, celeriac lends itself to stews, casseroles and side dishes. According to the Centers for Disease Control and Prevention, a 1-cup serving contains 40 calories and 10 carbohydrates. Celeriac contributes 8 percent of the recommended daily allowance, or RDA, for both dietary fiber and vitamin C. Celery root also has 4 percent each of the calcium and iron you need each day.
Fennel
Known for its licorice-like taste, fennel is a versatile vegetable that produces an edible bulb, stalks and leaves. While American cooks might leave fennel flavors to dessert dishes, Mediterranean dishes use the plant for main dish courses as well. A cup of chopped fennel bulb or stalk pieces contains 30 calories and 6 g carbohydrates, notes the CDC. The vegetable provides 8 percent of the RDA for dietary fiber, as well as 16 percent RDA of vitamin C. Additionally, fennel provides 4 percent each of your RDA for iron, calcium and vitamin A.
Comparisons
Nutritionally, fennel bulb boasts an edge over celeriac. Celery root contains slightly more calories and carbohydrates, provides half of the vitamin C, and lacks any of the vitamin A content found in fennel bulb. Both vegetables pull double-duty with their below-ground and above-ground parts. Fennel stalks and bulbs bring hearty bulk to dishes, while the leaves lend an anise-like herbal accent to desserts and main courses. The stalks of celeriac lack the crispness and versatility of conventional celery stalks, but thrifty cooks may find them useful additions to soup stocks, stews and casseroles.
Preparation
Peel celeriac's knobby, brown outer skin before using the root. The nutrition and cooking website RecipeTips.com suggests choosing smaller bulbs for better flavor and texture. Grate the raw vegetable into salads, or chop it and use it like potatoes in stews and casseroles. Fennel bulb doesn't require peeling. Separate the bulbs from the stalks and reserve the stalks for another use. Wash the bulbs and grate them into salads, as with celeriac. Grilled fennel bulb is a summertime favorite of some regions. Alternatively, chop the bulb into hearty pieces and roast them with olive oil.
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