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
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! Plus the entire vegetable can be used.
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 celeriac called in America? ›
Celery is a ubiquitous ingredient in American cookery, near and dear to many home cooks, but celeriac (also known as celery root) is only just coming into its own here. While their appearances are wildly different, celery and celery root are very closely related botanically.
Is celeriac good or bad for you? ›
Also known as celery root, celeriac is a highly versatile and delicious root vegetable that's easy to cook and enjoy. It contains a hearty dose of vitamin C and phosphorus and is also an excellent source of vitamin K, squeezing in 80% of the daily recommended value in a single one-cup (156-gram) serving (56).
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 better for you than potato? ›
Celeriac can also serve as an alternative to potatoes for people who are trying to reduce their calorie or carbohydrate intake. According to the USDA, one cup of boiled celeriac pieces contains 42 calories and 9.14 g of carbohydrate. The same amount of boiled potatoes provides 134 calories and 31.2 g of carbohydrate.
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.
What pairs well with celeriac? ›
Celeriac's floral-rose aromas pair well with apples, pears, raspberries, melon, watermelon, butternut squash, quinoa, kamut, beer, rum, skate wings and elderflower.
Is celeriac anti inflammatory? ›
To your meals, celeriac brings:
✔️ Flavonoids such as apigenin and kaempferol. Apigenin's anticancer properties: It's a type of plant flavone that has caught the eye of many researchers due to its numerous valuable properties, including antioxidant, anti-inflammatory, and anticancer effects.
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.
It is a hugely versatile vegetable offering wonderful, interesting flavour and texture, its celery notes complimenting and enhancing so many other flavours.
Is celeriac the same as rutabaga? ›
Celeriac is one of my favorite roots. It's sweet, savory, and has a slight flavor of celery. Rutabaga is a cross between a potato and a turnip; it has a great texture and a sweet edge that is wonderful roasted.
What is the nickname for celeriac? ›
Other names for celeriac or celery root include “celery knob” and “turnip celery.” Celery root became available in the U.S. in the 19th century but never became mainstream. Historically, it has been much better known in Europe, Western Asia and North Africa.
What is the difference between celery and celeriac? ›
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.
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.
