• Facebook
  • Twitter
  • Pinterest
  • Instagram
  • YouTube
  • RSS

celery root

Celery Root

Celery root, also known as celeriac, is a brown root vegetable that is knobby in shape and has an ivory white interiorIts flavour falls between parsley and celery and ranges in size from an apple to a cantaloupe.

It also contains small amounts of vitamin B, calcium, and iron.

How to Select Celery Root:

You’ll want to choose a celery root that is firm and feels heavy for its size, without soft spots. If possible, pick a celery root that is fairly smooth-skinned, as it will be easier to peel.

How to Store Celery Root:

You can store your celery root in a plastic bag in the refrigerator for up to two weeks.

How to Prepare Celery Root:

It’s easier to peel a celery root with a knife than a peeler.  To do so, cut a slice off both ends of the root so that it stands straight.  Following the curve of the root cut off the brownish skin to expose the white flesh.

Celery root discolours easily.  If you don’t use celery root as soon as you peel and cut it, it will discolour.  To avoid this, soak it in acidulated water (1 tablespoon lemon juice or vinegar per cup of water) for a few minutes.

You can prepare celery root in a variety of ways, including boiling, deep-frying, roasting, steaming, or even enjoying raw – it’s a great addition to a veggie platter or salad!

1 pound that is trimmed and peeled = about 2 ½ cups chopped

Celery Root Tips:

  • Try grating your celery root into a salad or cooked in a soup.
  • Celery root can also be cooked and pureed as a side, like you would serve mashed potatoes.
  • It’s easier to peel a celery root with a knife than a vegetable peeler.
  • Celery root is done cooking when it is soft, just like a potato.
  • Try substituting celery root for half the potato in a mashed or scalloped potato dish.
  • Grocery stores will usually label it celery root or celeriac.


What Does Celery Root Go Well With?

Apples, butter, capers, chives, cream, garlic, lemon juice, parsley, potatoes, vinegar, mayonnaise, and Dijon mustard.

Subscribe To Our Newsletter

Subscribe To Our Newsletter

Join our Community of Cooks!

Receive our weekly newsletter and be the first to know about new seasonal recipes, tips from chefs, dietitians and food writers - and contests!

Yay! You're signed up to our mailing list and will be receiving your first recipe soon.

Powered byRapidology