Celeriac, also known as celery root, is a versatile root vegetable that deserves more attention in the kitchen. This knobby, bulbous vegetable may look intimidating at first glance, but it offers a subtle celery-like flavor and a creamy texture when cooked. Celeriac can be prepared in numerous ways, including roasting, mashing, pureeing, or even eating raw in salads.
Cooking with celeriac opens up a world of culinary possibilities. It pairs well with other root vegetables like potatoes and carrots, making it an excellent addition to hearty soups and stews. For a simple side dish, try roasting cubed celeriac with olive oil and herbs, or mash it with potatoes for a flavorful twist on a classic comfort food.
Celeriac’s versatility extends beyond savory dishes. It can be incorporated into slaws, gratins, and even used as a lower-carb alternative to potatoes in some recipes. With its unique flavor profile and nutritional benefits, celeriac is a root vegetable worth exploring in the kitchen.
Understanding Celeriac
Celeriac, a unique root vegetable from the celery family, offers a distinct flavor and versatile culinary uses. Its nutritional profile and characteristic taste make it a valuable addition to various dishes.
What Is Celeriac?
Celeriac, also known as celery root, is a knobby, brown root vegetable related to celery. It grows underground and develops a large, bulbous root that is harvested for culinary use.
Despite its unattractive appearance, celeriac is prized for its culinary versatility. It can be eaten raw or cooked and is used in salads, soups, stews, and as a mashed vegetable side dish.
Celeriac is popular in European cuisine, particularly in France where it’s often used in the classic dish céleri rémoulade.
Nutritional Profile
Celeriac is a nutrient-dense vegetable, low in calories but rich in essential vitamins and minerals. It’s an excellent source of:
- Vitamin K: Important for blood clotting and bone health
- Vitamin C: Supports immune function and skin health
- Phosphorus: Vital for bone strength and cell function
- Potassium: Helps regulate blood pressure and heart function
Celeriac also contains significant amounts of fiber, which aids digestion and promotes feelings of fullness. Its low carbohydrate content makes it a popular choice for those following low-carb diets.
Celeriac Taste and Texture
Celeriac has a distinctive flavor profile that combines celery-like notes with earthy, nutty undertones. Its taste is often described as milder and sweeter than celery stalks.
Raw celeriac has a crunchy texture similar to that of a turnip. When cooked, it becomes tender and creamy, making it an excellent substitute for potatoes in many recipes.
The texture of cooked celeriac lends itself well to:
- Purees and mashes
- Gratins and bakes
- Soups and stews
Its unique flavor complements both delicate and robust ingredients, making celeriac a versatile addition to many culinary creations.
Selecting and Storing Celeriac
Proper selection and storage of celeriac are crucial for maintaining its flavor and extending its shelf life. These techniques ensure you get the most out of this versatile root vegetable.
How to Choose the Best Celeriac
Look for celeriac bulbs that feel heavy for their size and have a firm texture. Avoid specimens with soft spots or discoloration. The ideal celeriac should have a diameter of 3-5 inches, as larger ones may be woody and less flavorful.
Choose roots with minimal rootlets and few deep grooves, as these can harbor dirt and make cleaning difficult. The leaves, if attached, should be fresh and green, not wilted or yellowed.
Smell the celeriac at the root end – it should have a mild, celery-like aroma. Avoid any with a strong or unpleasant odor, as this may indicate spoilage.
Proper Storage Techniques
Store unwashed celeriac in a plastic bag in the refrigerator’s crisper drawer. It can last up to 3-4 weeks when stored properly. Trim off any attached leaves before storing, as they draw moisture from the root.
For longer-term storage, consider cellaring celeriac in a cool, humid environment. Maintain a temperature near 32°F (0°C) and humidity around 90-95%. Burying the roots in moist sand or sawdust can help preserve moisture and prevent freezing.
If you’ve cut into the celeriac, wrap the unused portion tightly in plastic wrap and refrigerate. Use within 5-7 days for best quality. Blanched celeriac slices can be frozen for up to 6 months.
Preparing Celeriac for Cooking
Celeriac requires careful preparation before cooking to remove its tough exterior and reveal the flavorful flesh inside. Proper cleaning, peeling, and cutting techniques ensure the best results when incorporating this versatile root vegetable into dishes.
Cleaning and Peeling
Start by thoroughly washing the celeriac under cool running water to remove any dirt or debris. Use a brush to scrub the surface gently if needed. Pat dry with a clean kitchen towel.
Next, use a sharp knife to trim off the top and bottom of the celeriac, creating flat surfaces for stability. Stand the root on one of these flat ends.
Carefully slice away the rough, brown exterior with a sharp knife, following the contours of the root. Alternatively, use a vegetable peeler for thinner skin removal, though this may take more time.
Remove any remaining brown spots or blemishes after the initial peeling. Rinse the peeled celeriac once more to ensure all dirt is gone.
Cutting Techniques
Place the peeled celeriac on a cutting board, flat side down for stability. Cut it in half vertically.
For cubes or chunks, slice each half into desired thickness, then cut these slices into strips and finally into cubes.
To create thin slices, use a sharp knife or mandoline to cut the halves horizontally. These slices work well for gratins or raw preparations.
For julienne strips, stack the thin slices and cut them into fine matchsticks. This cut is ideal for salads or quick-cooking methods.
If roasting whole, simply score the surface in a crosshatch pattern to help seasonings penetrate and promote even cooking.
Cooking Methods for Celeriac
Celeriac’s versatility shines through various cooking techniques. This root vegetable transforms with heat, developing rich flavors and textures to elevate any dish.
Roasting Celeriac
Roasting brings out celeriac’s natural sweetness. Preheat the oven to 425°F (220°C). Peel and cube the celeriac into 1-inch pieces. Toss with olive oil, salt, and pepper.
Spread cubes on a baking sheet, ensuring they don’t overlap. Roast for 25-30 minutes, turning halfway through. The result should be golden brown and tender.
For added flavor, toss with herbs like rosemary or thyme before roasting. Roasted celeriac makes an excellent side dish or can be used in salads and grain bowls.
Making Celeriac Soup
Celeriac soup offers a comforting, creamy texture. Start by sautéing diced celeriac with onions and garlic in butter. Add vegetable or chicken broth and simmer until tender.
Blend the mixture until smooth. For extra richness, stir in heavy cream. Season with salt, pepper, and a touch of nutmeg.
Garnish with fresh herbs or a drizzle of olive oil. This soup pairs well with crusty bread and makes a perfect starter or light meal.
Sautéing Celery Root
Sautéed celeriac provides a quick and flavorful side dish. Peel and cut the celeriac into thin slices or small cubes. Heat butter or oil in a pan over medium heat.
Add celeriac and cook for 8-10 minutes, stirring occasionally. Season with salt, pepper, and herbs like thyme or parsley. The celeriac should be golden and tender when done.
Sautéed celeriac works well as a base for stir-fries or as a standalone side dish. It pairs nicely with roasted meats or fish.
Boiling and Mashing
Boiled and mashed celeriac offers a lower-carb alternative to mashed potatoes. Peel and cube the celeriac, then boil in salted water for 15-20 minutes until tender.
Drain well and return to the pot. Add butter, milk, or cream and mash until smooth. Season with salt, pepper, and nutmeg to taste.
For extra flavor, mix in roasted garlic or grated Parmesan cheese. This creamy mash complements roasts, stews, and grilled meats beautifully.
Creating Celeriac Remoulade
Celeriac remoulade is a classic French salad. Peel the celeriac and cut it into thin matchsticks using a sharp knife or mandoline.
Mix mayonnaise, Dijon mustard, lemon juice, and capers for the dressing. Toss the celeriac with the dressing and let it marinate for at least 30 minutes.
Add chopped parsley before serving. This tangy, crunchy salad makes an excellent appetizer or side dish. It’s particularly good with seafood or as part of a charcuterie board.
Celeriac in Special Diets
Celeriac offers versatility for those following low-carb, keto, or vegan diets. Its unique flavor and texture make it an excellent substitute in many recipes.
Low Carb and Keto Options
Celeriac is an ideal vegetable for low-carb and keto diets due to its low carbohydrate content. With only 5-6 grams of net carbs per 100 grams, it serves as a great alternative to potatoes.
For a keto-friendly side dish, roast celeriac cubes with olive oil and herbs. This simple preparation enhances its natural flavors while keeping carbs in check.
Mashed celeriac can replace traditional mashed potatoes. Simply boil celeriac until tender, then blend with butter or olive oil, salt, and pepper for a creamy, low-carb side.
Celeriac fries offer a crispy, satisfying alternative to potato fries. Cut the root into thin strips, toss with oil and seasonings, then bake until golden and crisp.
Vegan Recipe Adaptations
Celeriac’s earthy flavor and hearty texture make it an excellent addition to vegan dishes. It can replace meat in many recipes, providing substance and flavor.
For a vegan celeriac soup, simmer chopped celeriac with vegetable broth, onions, and garlic. Blend until smooth and add plant-based cream for richness.
Celeriac steaks serve as a main course in vegan meals. Slice celeriac into thick rounds, season with herbs and spices, then roast or grill until tender.
In vegan stews and casseroles, cubed celeriac adds bulk and absorbs flavors well. It pairs nicely with other root vegetables and legumes for hearty, plant-based meals.
Raw celeriac can be grated into salads or slaws for added crunch and nutrition in vegan diets.
Recipe Ideas and Tips
Celeriac’s versatility shines in both everyday cooking and gourmet preparations. Its unique flavor enhances soups, salads, and roasted dishes, offering a delightful alternative to potatoes.
Everyday Celeriac Dishes
Celeriac mash is a simple, comforting dish. Boil peeled celeriac chunks until tender, then mash with butter and milk. For a healthier option, roast celeriac cubes with olive oil and herbs.
Celeriac soup is perfect for cold days. Simmer diced celeriac with onions and stock, then blend until smooth. Add a splash of cream for richness.
Raw celeriac works well in salads. Grate it and mix with mayonnaise, mustard, and lemon juice for a classic remoulade. This crunchy slaw pairs nicely with grilled meats or sandwiches.
Gourmet Inspirations
Elevate your culinary game with celeriac gratin. Layer thin slices with cream, garlic, and Gruyère cheese, then bake until golden and bubbling.
For an elegant appetizer, try celeriac carpaccio. Slice celeriac very thinly, drizzle with truffle oil, and garnish with shaved Parmesan and microgreens.
Celeriac risotto offers a sophisticated twist on the Italian classic. Dice celeriac finely and cook it with Arborio rice, white wine, and stock. Finish with butter and Parmesan for a creamy texture.
Roasted celery root makes an impressive side dish. Cut into wedges, toss with olive oil and thyme, then roast until caramelized. Serve alongside roast chicken or beef for a memorable meal.
Pairing Celeriac With Other Flavors
Celeriac’s unique flavor profile allows it to pair well with a variety of ingredients. Its subtle celery-like taste and earthy notes make it a versatile root vegetable in the kitchen.
Complementary Vegetables
Root vegetables complement celeriac beautifully in dishes. Carrots and parsnips enhance its sweetness, while potatoes balance its texture in mashes and gratins. Beets add vibrant color and earthiness to celeriac salads.
For a crunchy contrast, try pairing celeriac with apples in slaws or salads. The crisp sweetness of apples offsets celeriac’s mild flavor. Red peppers also work well, adding a pop of color and sweetness to roasted vegetable medleys.
In winter vegetable bakes, combine celeriac with other roots like turnips and onions for a hearty side dish. For a lighter option, mix raw, julienned celeriac with fennel and radishes in refreshing salads.
Herbs and Spices for Celeriac
Herbs and spices can elevate celeriac’s subtle taste. Thyme pairs exceptionally well, enhancing the root’s earthy notes in soups and roasts. Parsley adds freshness and complements celeriac’s mild celery flavor.
For a warming touch, add nutmeg to celeriac purees or gratins. Garlic and black pepper are classic additions that boost savory notes in many celeriac dishes.
In salads, try a mustard-based dressing to add tang and depth. For roasted celeriac, a sprinkle of smoked paprika can introduce a subtle smokiness.
Experiment with rosemary or sage when roasting celeriac alongside other root vegetables. These robust herbs stand up well to celeriac’s flavor and add aromatic complexity to the dish.