Now I’ll admit that when I saw my first recipe using celery root, or celeriac, I was skeptical. It was something I was unfamiliar with, and had no idea what it tasted like. (even though I have a Culinary Arts degree!) Nonetheless, I found celeriac at a specialty food store and gave it a go. It certainly isn’t winning any beauty pageants in the produce aisle, but what’s on the inside is worth its weight in gold! Celeriac is a ‘root’ starch with a hint of celery flavor, and also has this touch of sweetness that makes it all the more satisfying. With an overall mild flavor and great starch texture, this is the ultimate blank canvas. Roasted, grilled, boiled, mashed, or fried this ‘root’ will be your new go to!
Celeriac goes by many names including; celery root, knob celery, and turnip-rooted celery. This winter vegetable was originally popular in Germany and other Northern European countries, but now is grown all over the world. It is categorized as being in the same botanical family as parsley, parsnips, and carrots. Despite the popular name of celery root, it is a different plant than the popular green stalks you see in the grocery store. The other common misconception is that this vegetable is a root. It’s technically a base of stems that swell to form the round knobby ‘root’. However, its texture and growing style can be easily identifiable by being compared to other root vegetables like turnips.
Now that we know what it is, let’s look at how to use it. Be sure when you’re at the store, to pick out a celeriac that is firm. When ready to use, thoroughly wash it, and cut off the top and bottom. Next, peel the outside layer. You want to remove all the brown fibrous peel before cooking. Now you should have an oddly shaped white vegetable. Be sure to cook right away, or store in lemon water as oxygen will discolor it. Celeriac can be enjoyed in many ways. You can even eat it raw (although I recommend grating it if you are so inclined).
So, what exactly does it taste like? Well, it has a bit of celery flavor, with a hint of sweetness, and almost nuttiness on the finish. Texture wise, I would call it a cousin to the turnip. I use celeriac for everything from taco shells to risotto, and it really is that versatile! I have found that many recipes I had substituted cauliflower in and wasn’t completely happy with, celeriac works much better in its place. (Hence the ‘risotto’ recipe this week!) It acts much more like a starch would during cooking, lending itself as a great replacement for many traditional ‘potato’ recipes, as well as rice and other grains. Feel free to get creative! This blank canvas is a great place to feature flavors, while taking advantage of the hearty buttery texture. You really can’t go wrong!
While this is a winter vegetable, you will usually find it fall through spring at the grocery store. Although, celery root will last close to a month in the refrigerator, so stock up when you can find it! And what about nutritional value? Celeriac is high in vitamin K, almost 35% of your daily recommendation in one sitting! It is also low in calories, while being filling. It also only has about 40 calories per serving, with 9 carbs. This underrated ‘root’ also contains vitamin C and vitamin B6. Need another reason to give celeriac a try? Check out my Celery Root ‘Risotto’! This recipe features celeriac as the ‘rice’, and gives step-by-step instructions for this easy and satisfying weeknight meal!
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