Let’s talk about one of the most underappreciated vegetables lurking in the produce aisle: celeriac, also known as celery root. It might not win any beauty contests with its gnarly, beige, root-like appearance, but peel back that rough exterior, and you’ll find a versatile, subtly flavored vegetable that deserves a regular spot in your kitchen rotation. Forget thinking of it as just celery’s weird cousin; celeriac boasts a unique taste profile – earthy, nutty, with hints of celery and parsley, but milder and sweeter, especially when cooked. It’s a fantastic ingredient for adding depth and interest to meals, particularly during the cooler months.
Beyond its intriguing taste, celeriac offers a satisfying texture that changes beautifully depending on how you prepare it. Raw, it’s crisp and refreshing. Cooked, it becomes tender and creamy, making it adaptable to a huge range of dishes. If you’ve walked past it, puzzled by what to do with this odd-looking orb, you’re missing out! It’s time to embrace the celeriac and discover just how delicious and adaptable it can be.
Getting Friendly with Celeriac: Selection and Prep
First things first, how do you pick a good one? Look for a celeriac that feels heavy for its size, indicating freshness and moisture content. Avoid roots that feel soft, spongy, or have too many deep cracks or blemishes. Smaller to medium-sized roots tend to be more tender than very large ones, which can sometimes develop a slightly woody core. Once you get it home, store it in the vegetable crisper drawer of your refrigerator, where it can last for several weeks if kept cool and relatively humid.
Now, for the slightly intimidating part: the prep. That rough, bumpy skin needs to go. Don’t try to use a standard vegetable peeler; it likely won’t be sturdy enough and will struggle with the uneven surface. The best approach is to:
1. Wash the celeriac thoroughly to remove any dirt trapped in the crevices. 2. Place it on a stable cutting board. Using a large, sharp chef’s knife, carefully slice off the top and bottom to create flat, stable surfaces. 3. Stand the celeriac on one of the flat ends. Working from top to bottom, slice downwards around the curve of the root, removing the thick peel and the layer of fibrous flesh just underneath. Angle your knife to follow the shape, turning the root as you go. Be thorough – you want to remove all the brown, tough parts, revealing the creamy white interior. 4. Once peeled, you might notice some brownish spots or tougher bits; trim those away. 5. The white flesh will start to brown (oxidize) when exposed to air, similar to an apple or potato. To prevent this, immediately place the peeled and chopped celeriac into a bowl of cold water with a squeeze of lemon juice or a splash of white vinegar until you’re ready to use it.
It might seem like a bit of effort, but once you get the hang of it, prepping celeriac is straightforward. And the delicious results are well worth these initial steps.
Unlock the Sweetness: Roasted Celeriac
Roasting is perhaps one of the best ways to experience celeriac’s transformation. The high, dry heat caramelizes its natural sugars, mellowing its earthy notes and bringing out a wonderful sweetness and nuttiness. The texture becomes tender on the inside with delightfully crispy edges.
Simple Roasted Celeriac
This is simplicity at its best. Peel and cube the celeriac into roughly 1-inch pieces. Toss the cubes generously with olive oil, sea salt, freshly ground black pepper, and perhaps some hearty herbs like thyme sprigs or chopped fresh rosemary. Spread the cubes in a single layer on a baking sheet – don’t overcrowd the pan, or they’ll steam instead of roast. Roast in a preheated oven at around 400°F (200°C) for 30-40 minutes, tossing halfway through, until tender when pierced with a fork and nicely golden brown and caramelized at the edges. It makes a fantastic side dish for roasted meats, poultry, or fish, or even as part of a roasted vegetable medley alongside carrots, parsnips, and potatoes.
Variations on Roasting
Don’t stop at the basics! Try adding a pinch of smoked paprika or garlic powder before roasting. A drizzle of maple syrup or honey in the last 10 minutes of roasting adds an extra layer of caramelization. You can also roast it alongside other root vegetables or even wedges of apple for a sweet and savory combination.
Creamy Comfort: Celeriac Mash
Move over, potatoes (or at least, make some room)! Celeriac makes an incredibly flavorful and lighter alternative to traditional mashed potatoes. When boiled and mashed, it develops a smooth, creamy texture and a subtle, savory flavor that’s less starchy than spuds.
Basic Celeriac Mash
Peel and chop the celeriac into uniform chunks. Place them in a pot and cover with cold water or a mixture of water and milk/vegetable broth for extra flavor. Add a pinch of salt. Bring to a boil, then reduce the heat and simmer until the celeriac is very tender, usually about 15-20 minutes. Drain thoroughly – getting rid of excess water is key to avoiding a watery mash. Return the celeriac to the pot and mash it using a potato masher, ricer (for the smoothest texture), or even an immersion blender (carefully, to avoid gumminess). Stir in a knob of butter, a splash of cream or milk (dairy or plant-based), and season generously with salt, pepper, and perhaps a grating of nutmeg. It’s pure comfort food.
Did you know? Celeriac mash is naturally lower in carbohydrates compared to traditional potato mash. This makes it a popular choice for those monitoring their carb intake. Its unique flavor profile also adds a sophisticated twist to familiar comfort food.
Mash Variations
Elevate your celeriac mash by adding roasted garlic cloves before mashing. Stirring in chopped fresh herbs like chives, parsley, or thyme works beautifully. For a richer flavor, incorporate some grated Parmesan or Gruyere cheese. You can also make a half-and-half mash, combining celeriac with potatoes or parsnips for a blend of flavors and textures.
Soups and Stews: Adding Depth and Body
Celeriac is a workhorse in soups and stews, contributing both flavor and texture. Its earthy notes complement broths and other vegetables beautifully, and when puréed, it lends a wonderful creaminess without necessarily needing lots of cream.
Adding to Chunky Soups/Stews
Simply peel and dice the celeriac and add it along with other root vegetables like carrots and potatoes to your favorite beef stew, chicken soup, or hearty vegetable soup recipe. It holds its shape reasonably well but becomes meltingly tender during slow cooking, absorbing the flavors of the dish while contributing its own subtle character.
Creamy Celeriac Soup
This is where celeriac truly shines. Sauté some onions and garlic in butter or olive oil, add peeled and chopped celeriac and perhaps a potato (for extra body), cover with vegetable or chicken stock, and simmer until very tender. Carefully blend the soup using an immersion blender or countertop blender until perfectly smooth and velvety. Season well with salt, pepper, and maybe a hint of nutmeg or thyme. You can enrich it with a swirl of cream or crème fraîche at the end, but often, the blended celeriac provides enough creaminess on its own. Garnish with croutons, toasted nuts, or a drizzle of herb oil.
Crisp and Tangy: Raw Celeriac Preparations
Don’t just think of celeriac as a cooked vegetable! When served raw, it has a firm, crisp texture and a brighter, slightly more pronounced celery-like flavor. The most famous raw preparation is undoubtedly Celeriac Remoulade.
Classic Celeriac Remoulade
This classic French bistro salad is surprisingly simple to make and utterly delicious. It consists of finely julienned or grated raw celeriac tossed in a creamy, tangy dressing. Peel the celeriac, then either grate it on the large holes of a box grater or, for a finer texture, use a mandoline slicer (carefully!) or food processor with a julienne blade. The key is to get thin matchsticks. For the dressing, whisk together good quality mayonnaise, Dijon mustard, lemon juice, salt, and white pepper. Some variations include capers, chopped cornichons, or fresh parsley. Toss the grated celeriac thoroughly with the dressing. It’s best to let it sit for at least 15-30 minutes before serving to allow the flavors to meld and the celeriac to soften slightly. It’s a fantastic side dish for smoked fish, cured meats, or simply as a refreshing starter.
Important Note on Raw Celeriac: Ensure your celeriac is thoroughly peeled, removing all the tough outer skin and any brown bits underneath. The texture should be crisp, not woody. Using a mandoline or food processor helps achieve the fine, even julienne needed for salads like remoulade.
Beyond the Basics: Frying and Gratinating
Yes, you can even make celeriac ‘fries’ or turn it into a decadent gratin!
Celeriac Fries/Chips
For a healthier take on fries, peel the celeriac and cut it into fry shapes or thin rounds (for chips). Toss with a little olive oil, salt, pepper, and any desired spices (paprika, garlic powder, rosemary work well). Spread in a single layer on a baking sheet and bake at 400°F (200°C) until tender and slightly browned, flipping halfway through. For crispier results, an air fryer works wonders. They won’t be exactly like potato fries, but they offer a delicious, savory, slightly nutty alternative.
Celeriac Gratin
Layer thinly sliced, peeled celeriac (you can par-boil it slightly first if you prefer a softer result) in a baking dish, alternating with cream or a béchamel sauce, grated cheese (like Gruyere or Parmesan), salt, pepper, and nutmeg. Top with extra cheese and breadcrumbs if desired. Bake until bubbly, golden brown, and the celeriac is completely tender. It’s a rich, comforting, and elegant side dish.
Flavor Friends: What Pairs Well with Celeriac?
Celeriac’s unique flavor profile makes it a great partner for various ingredients. Consider these pairings:
- Fruits: Apples (especially tart ones like Granny Smith), Pears
- Vegetables: Potatoes, Parsnips, Carrots, Mushrooms, Leeks, Onions, Garlic
- Herbs: Thyme, Rosemary, Parsley, Chives, Sage, Bay Leaf
- Spices: Nutmeg, Black Pepper, Mustard Seed, Caraway Seed
- Dairy/Fats: Butter, Cream, Crème Fraîche, Cheese (especially Gruyere, Parmesan, Comté), Olive Oil
- Nuts: Walnuts, Hazelnuts
- Proteins: Chicken, Pork, Beef (especially in stews), Smoked Fish, Bacon
- Other: Mustard (especially Dijon), Lemon Juice, White Wine
Experimenting with these combinations will help you unlock even more delicious ways to enjoy this versatile root.
So, the next time you encounter that knobbly orb in the supermarket, don’t shy away. Celeriac is a culinary chameleon, ready to be roasted, mashed, simmered, or shredded into something truly tasty. It’s time to peel back the layers and give celery root the appreciation—and the place on your plate—it richly deserves. Its subtle complexity and adaptability make it a rewarding ingredient for cooks looking to explore beyond the usual suspects.
