Celeriac, also known as celery root, is not the most aesthetically pleasing vegetable around. However, beneath its rough exterior lies a surprisingly delicious and versatile vegetable. Celeriac has a crisp texture raw or cooked, and has an extremely concentrated celery flavor. Celeriac is high in carbohydrates, vitamin C, Phosphorus, and Potassium.

How to Prepare:

Slice off stalks at the root crown. Soak the root in warm water to loosen dirt in crevices, then scrub thoroughly with a stiff vegetable brush. If exterior is too tough, peel with a sharp knife.

How to Store:

Do not wash celeriac before storing. Place it in a hydrator drawer or store it in a plastic bag and refrigerate for up to 1 month. Celeriac may be stored for 6-8 months under proper root cellar conditions. Celeriac may also be dried and made into an excellent seasoning.

How to Cook:

You can enjoy celeriac boiled, baked, raw, in soups or boiled and mashed with potatoes.

Information adapted from From Asparagus to Zucchini


Apple-and-Root-Vegetable Hash


  • Coarse salt and freshly ground pepper
  • ¾ pound celery root, peeled and cut into ½-inch pieces (2 cups)
  • ¾ pound Yukon Gold potatoes, peeled and cut into ½-inch pieces (2 cups)
  • ¾ pound sweet potatoes, peeled and cut into ½-inch pieces (2 cups)
  • ¼ cup extra-virgin olive oil, divided
  • 1 onion, diced
  • 2 small firm, sweet apples, peeled and cut into ½-inch pieces (2-½ cups)
  • ¼ cup roughly chopped fresh sage leaves


Bring a medium pot of water to a boil, and generously season with salt. Add celery root, and simmer 3 minutes. Add potatoes and sweet potatoes, and simmer vegetables 2 minutes more. Drain well, and spread vegetables on a rimmed baking sheet. Let cool 15 minutes.

Heat 2 tablespoons oil in a large (preferably cast-iron) skillet over medium-high heat, and cook onions until translucent and just beginning to color, about 2 minutes. Add remaining 2 tablespoons oil, the apples, and vegetables; season with salt and pepper. Stir to combine, then press into a single layer using a spatula. Cook, undisturbed, 2 minutes. Stir, and repeat process until vegetables are very tender and beginning to caramelize, 8 to 10 minutes more. Remove from heat. Stir in sage, and season with salt and pepper.

Recipe courtesy of Martha Stewart


Celery-Root and Beet Salad


  • 6 medium beets (2-¼ lb with greens), trimmed, leaving 1 inch of stems attached
  • 1 (1-lb) celery root (sometimes called celeriac)
  • 2 tablespoons plus 2 teaspoons fresh lemon juice, plus additional to taste
  • 2 tablespoons minced shallot
  • ¼ cup olive oil
  • ¾ teaspoon salt
  • ½ cup chopped walnuts (2 oz), toasted and cooled


Put oven rack in middle position and preheat oven to 425°F. Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1-¼ hours. While beets roast, peel celery root with a sharp knife and cut into ⅛-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.

Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into ⅛-inch-thick matchsticks and toss with celery root. Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.

Recipe courtesy of Epicurious


Smashed Celeriac


  • 1 celeriac, peeled
  • olive oil
  • 1 handful fresh thyme, leaves picked
  • 2 cloves garlic, finely chopped
  • sea salt
  • freshly ground black pepper
  • 3-4 tablespoons water or organic stock


Slice about a ½ inch off the bottom of your celeriac and roll it on to that flat edge, so that it’s safe to slice. Slice and dice it all up into ½ inch cubes. Put a casserole-type pot on a high heat, add olive oil, then add the celeriac, thyme and garlic, and a little seasoning. Stir around to coat and fry quite fast, giving a little color, for 5 minutes.

Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender. Season carefully to taste and stir around with a spoon to smash up the celeriac.

Recipe courtesy of Jamie Oliver


Quick Celeriac Remoulade


  • 7 tbsp good quality mayonnaise
  • 3 tbsp Dijon mustard
  • 1 lemon, juice only
  • 1 small celeriac
  • toast and watercress, to serve


In a large bowl, mix the mayonnaise, mustard and lemon juice together thoroughly with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce.

Peel and quarter the celeriac, then, working quickly, coarsely grate it and stir into the sauce until evenly coated. Serve the celeriac remoulade with lots of toast and some dressed watercress. It will keep in the fridge for up to 2 days.

Recipe courtesy of BBC Food


Root-Vegetable Soup with Orange, Ginger, and Tarragon


  • 1 tablespoon unsalted butter
  • 1 Vidalia onion, coarsely chopped (about 2-½ cups)
  • Coarse salt and freshly ground pepper
  • 1 large parsnip, peeled and cut into 1-inch pieces (about 2-¼ cups)
  • ½ small rutabaga, peeled and cut into 1-inch pieces (about 1-¾ cups)
  • 1 small celery root, peeled and coarsely chopped (about 2-½ cups)
  • 2 thyme sprigs
  • 2 cans (14.5 ounces each) chicken broth
  • 2 oranges, such as navel and Cara Cara
  • ¾ teaspoon freshly grated peeled ginger
  • ½ cup water, plus more if needed
  • Fresh tarragon leaves, for garnish


Melt butter in a large pot over medium heat. Add onion and ¾ teaspoon salt, and cook until onion is softened, about 6 minutes (do not let brown). Add parsnip, rutabaga, celery root, thyme, and broth. Bring to a boil, and reduce heat. Cover, and simmer until vegetables are tender, 15 to 20 minutes. Discard thyme. Puree soup in batches in a blender until smooth (fill blender only halfway), and transfer to a clean pot.

Finely grate enough peel of 1 orange to yield ½ teaspoon zest. Working over a bowl, cut segments of orange free of membranes, and set aside. Squeeze juice from membranes into a bowl, then squeeze enough juice from remaining orange to yield 1 cup total. Just before serving, reheat to warm. Stir in orange zest, juice, ginger, and water, plus more to thin to desired consistency. Season with salt, and garnish with orange segments, tarragon, and pepper.

Recipe courtesy of Martha Stewart