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
- 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
- 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.
- Meanwhile, cook the potato in a separate saucepan in salted water until tender.
- 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.
- 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.
- 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
- Put oven rack in middle position and preheat oven to 425°F.
- Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours.
- 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.
- 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.
- 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!