Celery Root

Celery root, also known as celeriac, is a brown root vegetable that is knobby in shape and has an ivory-white interior. Its flavour falls between parsley and celery and it ranges in size from an apple to a cantaloupe. It also contains small amounts of Vitamin B, calcium, and iron.


How to Pick Celery Root:

Choose one that is firm and feels heavy for its size without any soft spots. If possible, pick one that is fairly smooth-skinned, as it will be easier to peel.


How to Store Celery Root:

They can be stored in a plastic bag in the refrigerator for up to two weeks.


How to Prepare Celery Root:

It’s easier to peel 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.

If you don’t use celery root as soon as you peel and cut it, it will discolour easily. 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, like 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


Kary’s Celery Root Tips:

  • Try grating it 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 the 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?

Celery Root goes well with: apples, butter, capers, chives, cream, garlic, lemon juice, parsley, potatoes, vinegar, mayonnaise, and Dijon mustard.

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