Celeriac, or celery root, is one of the unsung heroes of the root vegetable world. It can be eaten raw or cooked, is a terrific substitution for potatoes in many applications and is wonderfully healthful! Whether you want to make a killer mash or a new refreshing salad, it's time to get to know this unique vegetable.
What is celeriac?
Celeriac, often called celery root, is just that, the large root bulb of the celery plant. It is considered a root vegetable, and can be eaten in its raw state or cooked. It features in both classic recipes like celeriac rémoulade, a light salad that is similar to a coleslaw, and modern interpretations like gratins or purees, where it can be used as a lower-carb swap in for potatoes.
What does celeriac taste like?
Celeriac has a mild celery flavor with a refreshing crunch and a little bitterness when raw, and a subtle undertone of sweetness when cooked. If you like radishes and turnips, you will love celeriac raw, and if you enjoy potatoes, you will like the cooked version.
How to select and store celeriac
As with any root vegetable, you want to choose a firm root that feels heavy for its size and does not have soft or bruised patches. Celeriac has a thick outer skin that is often crusted with soil, and may have squiggly roots attached. Keep it in its original state in the crisper drawer of your fridge until you want to prep it for cooking. Kept cold and uncut, celeriac can last for a couple of weeks in your fridge.
What are the health benefits of celeriac?
Celeriac is packed with antioxidants (which can help fight inflammation), vitamins and minerals. When raw, it is an excellent source of vitamin K, as well as vitamin B6, vitamin C, phosphorous, magnesium and calcium. It is low in carbs and high in fiber, which can help support a healthy heart and gut. Also, it is naturally low in fat, making it a light, nutritious and refreshing add to your meal.
How to prep celeriac for cooking
To prepare celeriac, slice both top and bottom off, then remove the thick skin. There is often a line that shows where the tough skin ends and the tender crisp flesh begins, so just follow that line. Once peeled, the celeriac can be grated, or cut into batons or cubes, or diced.
Uses for celeriac
Celeriac is terrific in all sorts of dishes. In salads, raw, it provides excellent crunch and does not wilt quickly, so it is an ideal addition to slaws. Boiled or steamed, it can be pureed very smooth, providing creamy texture to soups or sauces. Roasted, it will brown and crisp on the edges, and get sweeter, making it ideal for any mixed roasted root vegetable dish. Because the texture can be similar to that of potato, it is great in gratins and mashes, but it does not exude starch the way a potato does, so often it is used with some potato to ensure that texture, anywhere from a 1-to-1 ratio to 1-to-4, depending on the dish. And it will retain excellent crunch when cooked hot and fast, so it can be a good addition to stir-fries and sautés. Finally, it makes for interesting pickles, either with other vegetables, as in a giardiniera, or just on its own.
Bottom line
If you have ever looked at that dirty, knobby, alien-looking root in the produce aisle and wondered what on earth it is, celeriac is one new secret weapon for your cooking arsenal that is really worth getting to know. If you want some fun places to start exploring all it can do, try our meat-free Celeriac & Walnut Tacos or luscious Celeriac Soup.
FAQs
It has a texture like potato when cooked, with a slightly more fibrous quality. Think of it as a low-carb version of potato – it has around 1/3 of the carbohydrates. Almost anything you can do with potato, you can do with celeriac. Roast it, boil it, mash it, sauté it – and you can even eat it raw if thinly sliced.
What is celeriac and how do you eat it? ›
The slow-maturing veggies are planted in the spring then harvested in the fall and winter. Like leeks, celeriac is often left in the ground and harvested as needed. Once peeled, celeriac can be used raw like a carrot or cooked like a potato.
What is celeriac called in the USA? ›
Celeriac, also known as celery root, turnip-rooted celery, or knob celery, is a large, bumpy, brown vegetable that's harvested in the wintertime.
What is the healthiest way to eat celeriac? ›
Celeriac soup is a great winter staple, or try celeriac oven chips for a healthier twist. This root veg works well in creamy dishes, and with cheese – try a celeriac bake with parmesan crumbs for your next roast dinner, or keep things simple with a twist on mash potatoes, like our celeriac champ.
What is the best way to prepare celeriac? ›
Don't: Cook it
Raw, celeriac has a fantastic crunch with a nutty flavour, therefore it is perfect for a salad or slaw. This nutty taste is lost when cooking. So, if you're looking for something more refreshing, and to add texture, use celeriac in a salad, it pairs well with apple and carrots.
Is celeriac good or bad for you? ›
It is a plentiful source of vitamins C and K, which can help support heart and bone health. Celeriac may also help prevent type 2 diabetes, although more research is necessary to confirm this. People who are looking to achieve or maintain a healthy body weight can choose celeriac as a low carb alternative to potatoes.
Can I eat celeriac raw? ›
Celeriac can be eaten raw or cooked and prepared as a side dish. Here are a few serving tips: Try it raw — sliced or grated — in salads, coleslaw or French celeriac remoulade. Boil and mash the vegetable as an alternative to potatoes or other root vegetables.
Should I peel celeriac? ›
Contrary to popular belief, the skin can be eaten as long as it's scrubbed really well. It works brilliantly when roasting whole: rub the celeriac all over with 1tbsp olive oil and wrap in foil. Place in a medium roasting tin and cook in an oven preheated to 200°C (180°C fan) mark 6 for 1hr 45min, or until tender.
What does celeriac taste off? ›
What does celeriac taste like? Celeriac has a mild celery flavor with a refreshing crunch and a little bitterness when raw, and a subtle undertone of sweetness when cooked. If you like radishes and turnips, you will love celeriac raw, and if you enjoy potatoes, you will like the cooked version.
Is celeriac stronger than celery? ›
Where celery can have a strong sharpness to it, celeriac has an intense celery flavor, but without the bite that celery often has, especially the darker stalks. “Earthiness” is another adjective I hear used about celeriac, but not celery.
Cream: Celeriac can be paired with cream for a rich and creamy side dish. Meats: Celeriac can be paired with meats such as bacon, sausage, ham, and chicken. Nuts: Celeriac can be paired with nuts such as hazelnuts, almonds and walnuts for added texture and flavour.
Is celeriac anti-inflammatory? ›
Celeriac is full of fibre and a host of wonderful vitamins and minerals to keep blood sugar steady and keep inflammation at bay.
How long does celeriac last in the fridge? ›
Storing: Celeriac will last several weeks in the hydrator drawer of the fridge or in a plastic bag in the fridge. Do not wash before storing in fridge. Freezing: Celeriac freezes well. Wash, peel and cut into discs or cubes.
How do you know when celeriac is cooked? ›
Cut the celeriac into small chunks and add into boiling water. Let the celeriac boil for 20 minutes or until the flesh is slightly tender. Remove, season, and serve as a side dish.
What does celeriac root taste like? ›
Celeriac has a mild celery flavor with a refreshing crunch and a little bitterness when raw, and a subtle undertone of sweetness when cooked. If you like radishes and turnips, you will love celeriac raw, and if you enjoy potatoes, you will like the cooked version.
Does celery and celeriac taste the same? ›
Though their flavors are similar, celery and celeriac are not interchangeable. Celeriac is much nuttier and earthier than celery stalks. It also has a much lower water content ratio. This gives it a dense, potato-like texture and consistency, making it perfect for purees, mashing, and roasting.
Do I need to peel celeriac? ›
Contrary to popular belief, the skin can be eaten as long as it's scrubbed really well. It works brilliantly when roasting whole: rub the celeriac all over with 1tbsp olive oil and wrap in foil. Place in a medium roasting tin and cook in an oven preheated to 200°C (180°C fan) mark 6 for 1hr 45min, or until tender.
Does celeriac taste like parsnip? ›
It's relatively the same texture as a potato, and the flavour of celery verging on parsnip. Season: Celeriac is ready in late summer and we usually have a good supply until Christmas, though it will keep all winter long.
