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Celery root has a subtle celery-like taste, but don’t confuse it with the stalks you snack on with peanut butter or dice for a mirepoix. This gnarly looking root vegetable — also called celeriac, knob celery, or turnip-rooted celery — comes from the same plant variety as celery stalks (Apium graveloms), but it is cultivated separately.
The earthy, bright-tasting vegetable is equally versatile in the kitchen, however, whether roasted, mashed, or served raw for crunchy salads and slaws. Here’s everything you need to know about buying and using celery root while it’s in season.
How to buy celery root
Look for celery root at farmers markets from early fall through early spring, or near the root vegetables like turnips and rutabaga at the grocery store. When buying celery root, look for a firm root, about the size of a large apple, without any soft spots. Like other root vegetables, celery root should feel heavy for its size; don’t worry about dirt on the exterior, since you’re going to remove the skin.
What does celery root taste like?
Celery root has a distinct earthy and herbaceous flavor that you might find to taste like some combination of celery, parsley, and parsnips. It tastes a little bitter when served raw, but it has a pleasant sweetness that comes out when cooked. Texture-wise, celery root differs from other root vegetables in that it’s not quite as starchy.
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How to store celery root
Keep celery root in the crisper drawer of your fridge in an unsealed bag, unwashed, with a paper towel to absorb any excess moisture. It’ll last that way for up to three weeks. Wash and prepare just before cooking.
How to cook celery root
Before you use celery root for recipes, cut off the top and bottom gnarled parts, and trim any greens (which are inedible). Then scrub it thoroughly and peel off the skin with a vegetable peeler.
The most well-known celery root recipe is celery root puree, which has a similar texture to mashed potatoes and a slightly sweet, herbaceous flavor, but that’s far from all that this root vegetable can do.
Dice it or julienne it raw for salads; you can place it in a bowl of water and a little lemon juice to help prevent browning. You can also cook celery root much like potatoes or other root vegetables. Simply roast it with a little oil for about 15 to 20 minutes at 350°F, then enjoy as a side dish or addition to salads, or use it in hearty gratins, soups, or stews for brightness and depth. Here are 10 recipes that make the case for adding celery root to your cold-weather cooking arsenal.
Rutabaga, Celery Root and Potato Gratin
Thinly-sliced potatoes are layered with herbaceous celery root and rutabaga — and plenty of cream and Parmesan — for this updated take on the classic cozy side dish from food writer David McCann.
Swiss Army Stew
This simple and hearty beef stew from cookbook author Andrea Slonecker is studded with celery root along with cabbage, potatoes, carrots, celery, and leeks.
Spicy Pot Roast with Oranges, Sweet Potatoes, and Calabrian Chile Gremolata
Chuck roast, sweet potatoes, and root vegetables like celery root cook slowly in a spicy citrus-scented broth until meltingly tender for this satisfying meal.
Potato and Celery Root Biscuits
These flaky thyme-scented biscuits from cookbook author Chadwick Boyd are shaped with a mash of potatoes, celery root, and cream before baking to tender perfection.
Farro Salad with Roasted Root Vegetables
This simple fall grain salad can be served cold or at room temperature. Root vegetables like celery root, carrots, and parsnips make it hearty enough for a side or meal, and the residual oil from the roasting pan gets a second life as a simple vinaigrette.
Celery Root-Potato Pancakes with Green Apple Sour Cream
These crispy savory pancakes from chef Bill Teleplan are made with grated celery root and potato, and offset by a bright apple sour cream.
Honey-Glazed Roasted Root Vegetables
A combination of root vegetables goes into this holiday-ready side dish, made with celery root, parsnips, carrots, and beets. They’re roasted until fork-tender and caramelized, and tossed with a duo of honey and sherry vinegar.
Winter Galette
This cold-weather take on a Ratatoutille Tart from Gail Simmons is made with a hearty whole-wheat crust and topped with celery root, potato, acorn squash, and herbs like thyme and oregano.
Celery Root with Apples, Walnuts and Blue Cheese
This sweet and savory winter salad from 1996 F&W Best New Chef Maria Helm Sinksey calls for raw celery root, Granny Smith apples, blue cheese, and a tangy Dijon dressing.
Chunky Borscht
This earthy and brothy soup is filled with beets, parsnips, celery root, and slices of kielbasa for a satisfying cold-weather dinner. Fresh dill and sour cream add brightness to each spoonful.