Category: Vegetables
🤔 What Is Celeriac?
Celeriac, also known as celery root, is a lumpy, brown root vegetable with a crisp, white flesh. Despite its name, it is a variety of celery cultivated for its root rather than its stalks, offering a unique flavor that is a nutty, earthy cross between celery and parsley, which becomes sweeter when cooked.
Quick Reference Card
| Condition | Ideal Storage | Duration |
|---|---|---|
| Whole/Unpeeled Celeriac | Refrigerator (crisper drawer) | 3-4 weeks |
| Cut/Peeled Celeriac | Refrigerator: 0-4°C (32-39°F) in water | 3-5 days |
| Frozen | Freezer: -18°C (0°F or below) | 10-12 months |
The Triple-S Method
Master the three essential steps for food success:
🛒 SHOP SMART: Selection Guide
- Choose a small to medium-sized root that is firm and heavy for its size.
- Avoid very large roots, which can have a hollow or woody center.
- The skin should be relatively smooth, without too many deep crevices or soft spots.
Appearance
Look for a firm, solid root. If any stems or leaves are attached, they should look fresh and green, not wilted.
Smell
Fresh celeriac has a distinct earthy, celery-like fragrance. An overly strong or sour smell is an indication of decay.
Texture
The root should be hard and dense. Soft or spongy spots mean the celeriac is old and likely deteriorating inside.
Common Varieties / Types
While there are several cultivated varieties, they are generally sold in markets simply as “celeriac” or “celery root” and are similar in use and flavor.
📅 Seasonal Buying Guide
North America (USA/Canada)
Celeriac is a cool-season root vegetable. Its peak season is in the autumn and winter months, from October through April.
Europe
A popular winter vegetable, celeriac is at its best during the autumn and winter seasons across Europe.
Australia/New Zealand
The peak season for celeriac is from autumn through winter and into spring.
Tropical/Subtropical Regions
Celeriac requires a cool climate and is not typically grown in these regions. It is available as a specialty import.
Seasonal Quality Variations
In-season celeriac will have the best flavor and a firmer, denser texture. Smaller, early-season roots are often the most tender.
❄ STORE FRESH: Storage Guide
- Whole: Refrigerator crisper drawer for 3-4 weeks.
- Cut/Peeled: Refrigerator in water for 3-5 days.
- Key Tip: Do not wash the root until you are ready to use it.
Storage Method Details
Refrigerator (Whole): Store an unwashed, whole celeriac root in the crisper drawer of your refrigerator. Kept this way, its low respiration rate allows it to stay fresh for several weeks.
Refrigerator (Cut): The white flesh of celeriac oxidizes and browns quickly once cut. To prevent this, place cut or peeled pieces immediately into a bowl of acidulated water (water with a squeeze of lemon juice or a splash of vinegar). Store it this way in the refrigerator for up to 5 days.
As a dense root vegetable, celeriac has a very low rate of moisture loss. The cool, humid environment of a crisper drawer is ideal for preserving its firm texture for a long time.
Ethylene Production/Sensitivity
Celeriac is not a significant producer of ethylene gas, but it can be sensitive to it. Store it away from ethylene-producing fruits to maximize its long shelf life.
Revival Techniques
If a celeriac root has become slightly soft, it has lost some moisture but is still usable. It is best used in cooked applications like soups, stews, or mashes where the texture change won’t be noticeable.
⚠ STAY SAFE: Food Safety Tips
- Max Time at Room Temp: 2 Hours (once cut or cooked)
Understanding Food Safety Rules
Because celeriac grows underground and has a knobby, creviced surface, it’s essential to wash and scrub it thoroughly. The FDA recommends using a stiff produce brush under running water to remove all soil and potential contaminants before peeling.
Reheating Methods
Reheat cooked celeriac until it is hot.
Microwave
This works well for purees or mashes. Reheat in a covered dish until steaming.
Oven/Toaster Oven
The best way to reheat roasted celeriac. Spread on a baking sheet and heat at 200°C (400°F) for 5-10 minutes until hot and slightly crisped.
Stovetop
Sauté cooked celeriac pieces in a hot pan with butter or oil until browned and heated through.
Date Labels Explained
Fresh celeriac does not have date labels. Judge its quality by its firmness and weight.
Allergen Information
- Contains: Celery (a known allergen in some regions).
- Cross-Reactivity: Oral Allergy Syndrome (OAS).
Allergen Handling & Prevention
Celeriac can cause allergic reactions in individuals who are sensitive to celery. It is also a known trigger for OAS, particularly in those with birch or mugwort pollen allergies. Cooking the celeriac may reduce the risk of a reaction.
⚠ Special Safety Considerations
The tough, knobby peel must be thoroughly removed before use. A sturdy chef’s knife is often better than a peeler for this task.
Pesticide Residue Information
As a root vegetable, the edible part of celeriac is protected from direct pesticide spray. However, the FDA still recommends thoroughly scrubbing the root to remove any soil-borne contaminants.
🧊 Freezing & Thawing Guide
Freezing Effects & Preparation
Freezing raw celeriac is not recommended due to a significant loss in texture. Cooked celeriac freezes well, especially as a puree.
For best results, the USDA suggests blanching cubed celeriac before freezing. Peel and cube the root, boil for 2-3 minutes, then plunge into an ice bath. Dry completely before freezing on a tray, then transfer to a freezer bag.
Recommended Thawing Methods
Thaw frozen celeriac in the refrigerator. It can be added directly to soups and stews from frozen.
Not Recommended
Avoid thawing celeriac at room temperature to prevent a mushy texture and bacterial growth.
🔥 Cooking Information
Quick Cooking Reference
Cooking celeriac mellows its intense flavor and brings out a surprising sweetness. It must be peeled thoroughly before cooking.
| Method | Prep Style | Time | Result |
|---|---|---|---|
| Roasting | Cubed | 25-35 min at 200°C (400°F) | Sweet, caramelized, tender |
| Boiling/Steaming | Cubed | 15-20 min | Soft, tender (for mash/puree) |
| Raw | Julienned | N/A | Crisp, nutty, fresh |
Cooking Methods for Celeriac
Its firm flesh holds up well to a variety of cooking methods.
Roasting
Peel and cube the celeriac, toss with olive oil and herbs like thyme, and roast at 200°C (400°F) for 25-35 minutes until tender and caramelized at the edges. This is one of the best ways to bring out its sweetness.
Mashing or Pureeing
Boil or steam peeled celeriac cubes until very tender. Drain well and mash with butter and cream, just like potatoes, for a delicious low-carb alternative. It is also excellent pureed into a velvety soup.
Raw (Remoulade)
For the classic French dish, peel and julienne the celeriac into thin matchsticks. Toss immediately with a creamy dressing (typically mayonnaise and Dijon mustard) to prevent browning and serve as a crisp, refreshing slaw.
📊 Nutritional Information
Average values per 100g (approx. 3.5 oz) portion
- High in: Vitamin K
- Good source of: Vitamin C, Phosphorus, Potassium, Fiber
Celeriac (Raw/Fresh)
- Calories: 42 kcal
- Protein: 1.5g
- Fat: 0.3g
- Carbohydrates: 9g
- Fiber: 1.8g
Celeriac (Cooked/Prepared)
- Calories: 27 kcal (boiled)
- Protein: 1g
- Fat: 0.2g
- Carbohydrates: 6g
- Fiber: 1.2g
Key Nutrients & Their Benefits
- Vitamin K: Celeriac is an excellent source of Vitamin K, which is vital for blood clotting and is essential for directing calcium to build strong bones.
- Phosphorus: Works in tandem with calcium for bone and tooth health and plays a key role in energy metabolism.
- Potassium: An important mineral that helps regulate fluid balance, nerve signals, and blood pressure.
Nutritional data is an estimate. Consult with a nutritionist for personalized advice.
🌎 Sustainability & Sourcing
Celeriac is a hardy and sustainable root vegetable. It has a long storage life, which reduces food waste, and its cultivation is not overly intensive.
Buying celeriac from local farms during its autumn and winter peak season is the most sustainable option, minimizing transportation emissions and supporting regional food systems.
🔄 Substitutions & Alternatives
For a similar texture in a mash or puree, potatoes, parsnips, or turnips can be used. For its specific celery-like flavor in soups and stews, a combination of celery and parsley can approximate the taste.
In a raw slaw, jicama or kohlrabi can provide a similar crisp, crunchy texture.
🔪 Recommended Tools
A sharp, sturdy chef’s knife is the best tool for cutting off the tough, knobby peel. A vegetable peeler can be used but is often less effective on the irregular surface. A mandoline or julienne peeler is perfect for preparing celeriac for remoulade.
💡 Pro Tips
♻ Waste Reduction
Don’t throw away the celeriac peels and trimmings. If they are well-scrubbed, they can be added to your vegetable scraps bag in the freezer and used to make a deeply flavorful vegetable stock.
✨ How to Revive It
Since celeriac has such a long shelf life, it rarely needs reviving. However, be sure to place any cut pieces in acidulated water immediately to prevent the white flesh from browning.
❓ FAQ
A: The white flesh oxidizes very quickly when exposed to air. To prevent this, submerge the peeled and cut pieces in a bowl of water with a squeeze of lemon juice or a splash of vinegar until you are ready to use them.
A: They are from the same plant family, but they are different varieties. Celeriac is grown for its large, edible root, while celery is grown for its long, green stalks.
A: It has a similar flavor profile but is much more complex. It tastes like a combination of celery and parsley, with a nutty, earthy sweetness that becomes more pronounced when cooked.
A: The easiest way is to use a large knife. Slice off the top and bottom to create flat surfaces, then stand the root on one end and slice down the sides to remove the tough skin, following its contour.
A: Yes, raw celeriac is delicious. It has a crisp, refreshing texture and is most famously used to make the classic French bistro salad, céleri-rémoulade.
A: It is an excellent keeper. A whole, unwashed celeriac root can last for 3-4 weeks, or even longer, in the crisper drawer of your refrigerator.
A: Yes, it is much lower in carbohydrates than potatoes and is a very popular substitute for mashed potatoes or roasted potatoes on a low-carb diet.
A: Yes, if they are still attached and look fresh, the stalks and leaves are edible. They have a very strong celery flavor and can be chopped and used in stocks, soups, or as an herb.
A: It can be a bit challenging as it has a long growing season and requires consistent moisture. It is a great project for an experienced home gardener.
A: A hollow or spongy center is usually found in very large, overgrown celeriac roots. This is why it’s best to choose small to medium-sized roots that are firm and heavy.