0706.90.40.20 - Celeriac

This classification covers celeriac, also known as celery root, which is an edible root vegetable. It is characterized by its swollen, bulbous root and is primarily used for culinary purposes, either raw in salads or cooked in soups, stews, and gratins. While often mistaken for a turnip or parsnip due to its appearance, celeriac is botanically distinct and belongs to the same family as celery.

Within the "Other" category for edible roots under heading 0706, this specific subheading distinguishes celeriac from other less common edible roots not explicitly listed in earlier subheadings. It is important to note that this classification applies to celeriac in its fresh or chilled state.

As this is a leaf node, there are no further subcategories. Therefore, the primary classification criteria for this subheading rely on the definitive identification of the root as celeriac. Classification is determined by the physical characteristics and botanical identity of the product.