What is Celeriac?

We've always loved celeriac in our kitchen, especially during the cooler months of fall and winter. Its hearty flavor and earthy aroma bring a sense of comfort to our meals.

Celeriac may not win any beauty contests with its knobby and rough exterior. But don't judge it by its looks! Beneath that rugged surface lies a world of delicious possibilities.

This unique veggie can be mashed, roasted, or added to soups and stews. It's not just tasty but also a nutritional powerhouse, packed with vitamins and fiber. 

We often use it to make a cozy celeriac soup or a vegetarian Turkish stew: Zeytinyagli Kereviz (Celeriac with Olive Oil).

What is Celeriac (Celery Root)?

Celeriac, known in different places as celery root, celery bulb, celery head, knob celery, or turnip-rooted celery, is a unique root vegetable from the celery family. It's mostly grown for its large, bulbous root which we use in cooking. 

What does a celeriac look like?

When you first see it, you might think it's a bit odd-looking. It's got a rough, knobby surface that's usually brownish-green. 

Above the root, you'll see green stems and leaves, similar to regular celery. These are edible too but they have a much stronger flavor.

When you peel off that tough outer layer on the celery root, you'll find a creamy white interior. The texture is similar to a potato, but a little firmer. 

When you cook it, it becomes tender and absorbs flavors well, making it great for soups, stews, or even mashed like potatoes.

What does a celeriac taste like?

It has a mild, slightly nutty flavor with a hint of celery and parsley. It's a bit earthy, too. It doesn't have any bitterness. 

Celery vs Celery Root

Alright, let's clear up a common question: Is celeriac the same as the root of the celery we're used to seeing? Well, it's a bit complicated, but we'll make it simple.

Celeriac and the celery we put in our salads are like cousins in the vegetable world. They both come from the same family, but they're different types. 

The celery we're familiar with is grown for its stalks. That's the one with the long, crunchy stalks we use in soups for more flavor or serve with dips like hummus.

Celeriac, on the other hand, is grown specifically for its root. It's a different type of plant, even though it's closely related. This means the big, bulbous thing we call celeriac isn't just the root of regular celery. Instead, it's a separate plant that's been bred to have a big, tasty root.

So, in short, celeriac is not the root of the regular celery stalks we eat. It's its own type of plant, specially grown for its large, edible root. They're related but not the same thing.

Are the Celeriac Greens Edible?

Yes, the greens of celeriac are indeed edible. While the root of celeriac is the most commonly used part, the green, leafy tops can also be used in cooking. 

They have a flavor similar to celery and parsley and can add a fresh, herby touch to various dishes. You can use celeriac greens in soups, salads, or as a garnish. They're also great for adding flavor to stocks or broths. 

Just make sure to wash them thoroughly before use, as they can carry dirt from the field.

Is Celeriac Healthy?

Absolutely, celeriac is known as a vegetable with several health benefits.

Healthline notes celeriac is rich in dietary fiber, which is great for digestion. It also states that celeriac is a low-carb vegetable and contains antioxidants, which combat inflammation.

WebMD highlights its supply of essential nutrients like Vitamin C for immune health, Vitamin K for healthy bones and magnesium for muscles and nerves.

Usage

Here's how to eat celery root:

1. Roasted: Cut it into chunks and roast it in a sheet pan. It becomes sweet and tender, perfect as a side dish. If you want, you can roast a whole celeriac wrapped in foil. It takes a long time (about 2 hours or more) though.
2. Boiled: Just like mashed potatoes, you can make mashed celeriac. It's a great lower-carb alternative with a unique flavor.
3. Braised: Make our Turkish style braised celeriac, which is flavored with lemon and orange juice. Cook it with diced carrots, and quinces on medium low heat. 
4.  Soups and Stews: Dice it up and throw it into soups or stews. It adds a lovely, earthy depth.
5. Salads: Grate it raw and mix it into salads or slaws. It gives a nice, crunchy texture and a fresh flavor similar to radishes.
6. As a Substitute: Use it in recipes (even in gratins) as a substitute for potatoes, carrots or parsnips. It works well in most dishes where you'd use root veggies.
7. Snacks: Make celeriac chips or fries. They're a tasty, healthier snack option.

What Does It Go Well With?

Celeriac pairs well with a variety of ingredients. Here are some great combinations:

1. Herbs and Spices: Thyme, rosemary, parsley, dill and bay leaves enhance its earthy flavor. Spices like nutmeg, coriander, and black pepper also go well with it.
2. Meats: Celeriac complements chicken, pork, and beef, especially in stews or roasts.
3. Other Vegetables: It pairs nicely with leeks, carrots, potatoes, sweet potatoes, mushrooms, onions, fennel and garlic. These combinations work well in soups and roasted veggie mixes.
4. Apples: You can pair it with apples and make a delicious celeriac and apple slaw.
5. Acidic Elements: A splash of lemon juice or vinegar can brighten up celeriac dishes.
6. Grains: Celeriac goes well in grain salads like wheat salad.

How to Prepare Celeriac for Cooking

Here's what you simply need to do before cooking it:

1. Trim the Ends First: Begin by cutting off the top and bottom parts of the celeriac. This creates stable, flat surfaces, making it easier to handle on your cutting board.
2. Peel Using Your Knife: We don't recommend a vegetable peeler for this due to its uneven outer skin. Put the celeriac upright on one of its flat ends. Then, carefully slice off the skin with a sharp knife, going around the shape of the celeriac. Turn it as you peel to remove the rough, knobby skin. 
3. Rinse It Clean: After peeling, rinse the celeriac under water. This washes away any remaining dirt hidden in the crevices.
4. Chop It Up: Cut the celeriac in quarters. Look for any hard, fibrous parts in the middle and slice them out. Next, slice into long strips. Finally, if you want, chop these strips into cubes. Alternatively, you can grate the peeled celeriac if you are planning to eat it raw.

Tip: If you're not going to use it right away, simply squeeze some lemon juice over the peeled celeriac. The acid in the lemon juice helps to keep the celeriac from turning brown, preserving its natural color. 

Selecting and Storing 

How to Select Celeriac:

1. Look for Firmness: Choose celeriac that feels firm to the touch. It shouldn't have any soft spots.
2. Weight Check: It should feel heavy for its size when you hold it. This heaviness is a good sign of freshness.
3. Size Matters: A medium-sized celeriac is often the best choice. It's easier to handle and usually has the best flavor.
4. Fresh Greens: If it still has its green tops, they should look fresh and vibrant, not wilted.

How to Store Celeriac:

1. In the Fridge: Wrap it loosely in a plastic bag or store it in the crisper drawer. This way, it can last for up to two weeks.
2. Freezing: If you need to store it for longer, you can freeze celeriac. Just blanch it first, then freeze in airtight bags or containers.
3. Avoid Cutting Before Storing: It's best to store celeriac whole. Once cut, it can lose moisture and flavor.

Substitutes

If you need a substitute for celeriac, there are a few options:

1. Parsnips: These are probably the best substitute. Parsnips have a similar earthy taste and can mimic the texture of celeriac when cooked. They're great in soups, stews, or mashed.
2. Turnips: Turnips can also work as a substitute. They have a bit more of a peppery flavor, but they can give a similar texture to dishes, especially when roasted or boiled.
3. Celery Stalks: For flavor, celery stalks are a good option. They won't replicate the texture of celeriac root, but they'll add a similar taste to soups and stews.
4. Rutabaga: Another root vegetable, rutabaga has a sweet and earthy flavor that can be a good stand-in for celeriac in many recipes.
5. Jerusalem Artichokes: Also known as sunchokes, they have a nutty, sweet flavor and a similar texture to celeriac. They work well in roasted dishes and soups.
6. Potatoes: While the flavor is milder, potatoes can be used for their texture in dishes where celeriac is mashed or pureed.

FAQs

Recipes

• Celery Root Soup
• Braised Celery Root

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