Also known as celery root, this strange-looking vegetable is definitely under-appreciated.  With it’s fresh flavor profile (celery marries parsley and they have a baby) it’s ideal for all sorts of soups, salads, and sides. It pairs well with greens, beets, potatoes, carrots, apples, and garlic.

Here are three great ways to get started:

Celery Root Puree (Celeriac)

recipe – From a Chef’s Kitchen


  • 2 pounds celery root (about 3 without stalks and leaves), peeled and cubed
  • 1/2 medium onion, coarsely chopped
  • 8 whole cloves garlic
  • Vegetable broth or chicken broth (or stock) to cover (2-3 cups)
  • 1 large Russet potato, peeled and cubed
  • Salt
  • 2 tablespoons unsalted butter (softened), plus more for topping if desired
  • 1/4 cup heavy cream
  • Freshly ground black pepper, to taste
  • Chopped fresh celery leaves or parsley


  1. Combine celery root, onion, garlic and chicken broth/stock in a medium saucepan. Bring to a boil, cover and reduce heat to medium-low. Simmer for 20 minutes or until celery root is very tender.
  2. Meanwhile, cook the potato in a separate saucepan in salted water until tender.
  3. When celery root is fully cooked, drain off excess chicken broth/stock (reserve for another use if desired), leaving about 1/4 cup broth/stock in the saucepan with vegetables. Add the butter and cream. Puree with an immersion blender until smooth.
  4. Drain the potato. Push through a potato ricer into the puree and gently fold it into the puree. Season to taste with salt and black pepper.
  5. Garnish with chopped fresh celery leaves or parsley and extra butter if desired.

Notes: Cool and freeze up to 3 months. When thawed, it may appear soupy however, heating uncovered in the oven at 375 degrees for 30-35 minutes will fix that.

Celery-Root and Beet Salad

recipe from Gourmet


  • 6 medium beets (2 1/4 lb with greens), trimmed, leaving 1 inch of stems attached
  • 1 (1-lb) celery root (sometimes called celeriac)
  • 2 tablespoons plus 2 teaspoons fresh lemon juice, plus additional to taste
  • 2 tablespoons minced shallot
  • 1/4 cup olive oil
  • 3/4 teaspoon salt
  • 1/2 cup chopped walnuts (2 oz), toasted and cooled


  1. Put oven rack in middle position and preheat oven to 425°F.
  2. Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours.
  3. While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.
  4. Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.
  5. Let salad stand, covered, at room temperature 1 hour. Taste and season with more lemon juice and salt if necessary, then toss with walnuts. Makes 8 servings.

Sauteed Celery Root with Swiss Chard

recipe by Dave Purdy for Bon Appetit


  • 3 tablespoons olive oil
  • 1 medium onion, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 12 ounces celery root (celeriac), peeled, cut into matchstick-size strips
  • 1 lb. Swiss chard, stems trimmed, leaves cut into 1/2-inch-wide strips
  • 2 teaspoons fresh lemon juice


Heat oil in heavy large pot over medium heat. Add onion and garlic; sauté 3 minutes. Add celery root and sauté until crisp-tender, about 8 minutes. Add chard; cover and cook until wilted and tender, about 5 minutes. Stir in lemon juice. Season with salt and pepper. Makes 4 servings.

See our recipe archive for more delicious dishes using Celeriac or Celery Root!