A Whole Bulb of Celery Root (Celeriac)

A Whole Bulb of Celery Root (Celeriac)

If you’ve never tasted celeriac before, the flavor will be familiar yet distinctive.  Similar in aroma to celery, but with an earthier, deeper flavor reminiscent of a potato, celeriac is incredibly versatile and hardy.  It is also an amazing diet food being both filling and low calorie at only 14 calories per 100 grams.

What to Look For

Celeriac plants consist of a large, pale skinned bulb, roots, and small green leaves somewhat resembling common celery.  When purchasing celeriac look for the most even skinned, roundest bulbs you can find.  The ridges and furrows in the skin will trap soil, and the flesh underneath may not be completely white.  The rounder the bulb, the less trimming needed.

Bulbs will be around 3 to 6 inches in diameter, and unlike most other vegetables larger bulbs of celeriac will not be less flavorful.

Storing Celery Root

Celeriac can be stored in the crisper drawer of the refrigerator for a week or more.  Cubed, blanched for 2-3 minutes, and frozen in airtight bags, celeriac can be frozen for several months.

Preparing Celeriac

To prepare celeriac, rinse and scrub the bulb to remove any trapped soil.  Celeriac oxidizes, similiar to a cut apple, when the skin is broken, so prepare some acidulated water in a bowl using lemon juice, lime juice, or vinegar.  1-2 tablespoons of acid to every 4 litres of water should be adequate to prevent discoloration.

Turn the bulb onto its side, and cut the stem end and the root ends off.  Place the celeriac onto the cut root end and using a chef’s knife, cut from the sliced stem end downwards, shaving off the skin.

Celeriac leaves are very strongly flavored, and shouldn’t be confused with common celery.  They can however be dried, or used sparingly as a tasty garnish, so you might not want to throw them into the bin just yet.

Culinary Uses

Celeriac is a delicious, nearly calorie free addition to stews and soups where it can substitute potatoes, beets, or other root vegetables.  Used raw, it is a tasty substitute or companion to cabbage in slaws and salads.  Fully cooked, celeriac takes on a wonderful silky texture similar to the much more starchy butternut squash, thus celery root makes a delicious soup with a great texture.

Medicinal Uses and Concerns

Celery and its cousin celery root are both diuretics.  For those with poor kidney function, and pregnant women, large quantities of celeriac should be avoided.  Medicinally, celeriac is said to have a calming effect, as well as treat rashes and skin irritations.

Fat Free Celeriac Remoulade

Serves 4

  • 1/2 cup fat free mayonnaise
  • 2 tbsp cider vinegar or white wine vinegar
  • 1 tsp Dijon mustard
  • 2 tsp sugar or 1 tsp honey
  • 1 bulb of raw celeriac, cut julienne
  • 1 granny smith apple, cut julienne

Mix the mayo, cider vinegar, Dijon, and sugar, and toss with julienne cut celeriac and granny smith apple.

If you are not comfortable cutting julienne pieces, try using the widest setting on your box grater and shred it.

Low calorie celeriac chips

Serves  4

  1. Scrub, trim, and peep 1 medium celeriac bulb.
  2. Boil in salted water until tender enough for the tip of a knife to penetrate.
  3. Remove and cool.
  4. Slice the bulb using a mandolin slices or knife into thin, 1-1.5mm slices.
  5. Dry slices thoroughly with a clean kitchen towel and deep fat or pan fry until crisp and golden.

Celeriac Gratin

Serves 4

  • 2 celeriac sliced into 3-4mm thick slices
  • 400ml of vegetable stock
  • 2 tbsp of sour cream or yoghurt
  • 1 sprig of thyme
  • 1 garlic clove, grated
  • 50g of grated parmesan
  • Salt and pepper
  1. Preheat your oven to 160°C
  2. Peel the celeriac, and then cut into slices using a mandoline or chefs knife.
  3. Bring your vegetable stock to a simmer, then add the sour cream and garlic.
  4. In a bowl mix the liquid with the celeriac slices and sprinkle in the thyme, salt and pepper.
  5. Take an ovenproof dish and layer the celeriac inside, pour over the remaining liquid mixture, and cover with foil.
  6. Bake for 45-60 minutes, and then remove the foil.  Press down and top with the parmesan cheese.
  7. Bake for another 15-30 minutes, until golden.

Perfect Celeriac Soup

Serves 4

  • 1 large or 2 medium celery roots (4-5 cups chopped)
  • 1 medium onion, chopped
  • 4 cloves garlic, peeled
  • 3 cups vegetable stock
  • 1/8 teaspoon white pepper (or to taste)
  • 1/2 teaspoon thyme
  • 1/2 teaspoon salt (or to taste)
  • 1/2 cup milk
  • 1/2 teaspoon lemon juice
  1. Clean, peel, and chop the celeriac into equally sized pieces, about 3/4 of an inch.
  2. Sautee the onion in a little olive oil, and when slightly translucent, toss in the garlic cloves whole.
  3. Add the cubed celeriac.  Cover and simmer until the celeriac is tender all the way through, about 15-30 minutes.
  4. Add your seasonings.
  5. Remove from the pot and puree in a blender.  Add back to the pot and bring back to a simmer.  Add your milk, or for a more low calorie version, vegetable stock or water.
  6. Finish the soup with a dash of lemon juice.