Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Ingredient

Celeriac

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

A.K.A

celery root

What is it?

Celeriac looks like a hairy softball and tastes like a cross between celery and parsley. It’s delicious raw and cooked. Try it diced, shredded, or julienned in salads or add it to a soup or stew or to a creamy gratin. For a delicious twist on mashed potatoes, replace up to half the potatoes with cubed celery root and boil together until both are tender.

Kitchen math:

1 large celery root = 1-1/2 to 2 lb.

Don’t have it?

Other winter vegetables, such as parsnip or turnips can take the place of celeriac with some flavor differences. In salads or slaws, use a little less celery in place of celeriac.

How to choose:

Choose those about the size of a baseball; larger ones can be woody or spongy inside. It should be firm and heavy with no signs of sprouting or shriveling. If its parsley-like leaves are still attached, they should look fresh, not wilted.

How to prep:

To trim, cut off the leaves (if there are any) and the top and bottom of the root and then slice away the knobby skin until the inner white part of the root appears. Expect a good amount of trim loss due to the uneven surface of the root. Like a potato, peeled celery root turns brown, so drop it in a bowl of cold water or wait to peel until just before you need it.

How to store:

Keep celeriac dry, cool, and in the dark where it can last eight to twelve days before they begin to show any signs of deterioration.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks