With its pale, knobbly exterior and plain white interior, celeriac (also called celery root) isn't the prettiest vegetable on the stand at the farmers market.
But appearances can be deceiving. Celeriac has a subtle yet distinct herbal/mineral flavor, like a milder celery, with a comforting woodsy fragrance. It can be a great foil to bold flavors, but it also has the star quality to stand alone as a main course or side.
Although the name “celery root” suggests that celeriac is literally the bottom of celery stalks, the two vegetables are cultivated differently: one for its stems, one for its root. Look for large, firm vegetables and get ready to trim away the rough outer skin, then grate, chop, steam or roast. Once peeled, use the celeriac immediately, or else all that pristine creamy white will start to discolor and brown (it’s still good to eat, it just looks less pretty).
The classic French preparation is celeriac remoulade, a dish of grated celeriac mixed with a simple but punchy mayonnaise sauce. This traditional recipe from David Lebovitz is bold with lemon and mustard, and sets out highly specific thoughts on the correct size of grate to get the best possible texture in the dish.
Once you’ve mastered grating, check out this celery root, apple and carrot salad from Saveur. The dish, originating in Normandy, is lighter and more salad-like than remoulade, with a tangy apple cider vinegar dressing.
From cold salads to warm salads, celeriac adds crunch and heft. This wintery bowl from Yotam Ottolenghi takes advantage of hearty lentils to showcase roasted celeriac, hazelnuts and mint.
Roasted celeriac makes for an easy vegetable main course. This recipe from Eating Well pairs cubes of golden celery root with apples and maple bacon, while this show-stopping recipe from Bon Appetit takes inspiration from the roasted cauliflower “steaks” that have been a Pinterest sensation this year. Crunchy-on-the-outside, creamy-on-the-inside celeriac is freshened up with a chunky tomatillo salsa that packs a punch with green chile, garlic, onion and coriander.
Looking for something even more comforting? Celeriac soup could be the answer. This recipe from River Cottage is a purist’s celebration of the vegetable, brightened with a swirl of pesto. Another cozy option is this celery root gratin from the LA Times. The vegetable is baked in a creamy sauce until soft and tender, then smothered in melting strands of Gruyère cheese.
The tender texture of celeriac makes it a perfect addition to most stews and braises. In this recipe from Vegetarian Times celeriac takes center stage, braised with saffron and chickpeas into a fragrant stew and freshened up just before serving with a spritz of lemon—perfect when served with steamed couscous or rice.
Looking to change things up from your regular pasta and sauce routine? Celeriac can also be spiralized into “noodles,” and served with any hearty sauce. This recipe from the Washington Post pairs the herbal root with a tangy marinara sauce and hearty chickpeas.
