Celeriac is a knobby, root-covered, gnarly-looking plump root that is closely related to Celery, Parsley, and Parsnips. Sometimes called “Celery Root”, Celeriac is not the “root” of Celery but a close relative. Celeriac and its cousins Celery, Parsley, and Parsnips are all descendants of wild celery that thrived in ancient Egypt and nearby areas. Celeriac is one of the oldest root vegetables in recorded European history. Homer even mentions celeriac in his poem, “The Odyssey”, in 800 BC.

Celeriac can be intensive for farmers to grow in Illinois, requiring a long growing season to develop its flavor and nutrient-packed roots. Beneath its gnarly exterior, Celeriac is packed with fiber and vitamins B6, C, and K. It is a good source of antioxidants and important minerals, such as phosphorus, potassium, and manganese. Celeriac is sometimes used as a low-carb substitute for potatoes as it has a lower glycemic index.

Buying & Storing

When buying Celeriac, choose medium-sized roots with a surface free of deep surface cracks, hollow centers, or mushy discolored spots. Celeriac should not have a musty or moldy smell. It often smells lightly herbal, floral, and a little nutty with a slight celery note. It is normal to have some dirt and roots attached. Ideally, your root will have a large, rounded part that is solid and not reduced in volume too much by peeling.

Celeriac will last several weeks in the crisper drawer or in a plastic bag in the fridge. Do not wash your Celeriac before storing in the fridge. For longer-term storage, Celeriac can be frozen. Drop 1-inch pieces in boiling water for 3 minutes, rinse in cold water to stop the cooking process, drain, let dry, and pack into an airtight container or freezer bag. Stored this way, Celeriac stays good for up to 1 year.

Cooking

Raw – Substitute for cabbage in salads or coleslaw. Mix julienned celeriac with
lemon juice, mayonnaise, dijon mustard, gherkins, salt and pepper for a French
remoulade.

Mash – Boil 1.5- to 2-inch cubes of celeriac until tender. Remove from heat, drain,
and return to the pan. Add a small amount of butter and milk. Season (try
chives, garlic scapes, or rosemary) and mash with a potato masher until mixture
is the texture you prefer.

Roast – Toss diced celeriac in oil, salt, and pepper. Spread them out on a rimmed
baking sheet and roast at 400° F until golden brown and tender, about 1 hour.

Soup – You can substitute celeriac for potatoes in soup recipes or showcase
celeriac’s rich flavor in pureed soups paired with cream, blue cheese, or leeks.

Bake – Slice celeriac into similar-sized strips and coat in oil or melted butter and
seasonings (try garlic and rosemary or smoky paprika). Arrange in a single
layer on a rimmed baking sheet. Bake at 400° F for 30-45 minutes, flipping once
after 15 minutes, until fries are golden brown and have a crisp surface

Printable Cards For On-The-Go Information