What Is Celeriac root and How Can I Use It?
Wondering what to do with celeriac root? This guide covers how to pick it, cook it, store it, and swap it — with 45 recipes to put it to work.
What is celeriac root?
Celeriac is sometimes called celery root.
Where found
Celeriac root is usually found in the produce section or aisle of the grocery store or supermarket.
| In Chinese: | 芹菜根 | |
| British (UK) term: | ||
| en français: | céleri-rave | |
| en español: | apio |
Recipes using celeriac root
There are 45 recipes that contain this ingredient.
Apple & Celery Root Puree
Apple and celery root puree is an unusual combination of flavors. Perfect with braised meat!
Cucumber Soup with Spring Vegetables
All veggies are young, fresh and full of spring garden aroma. Is there anything more lovely?
Cauliflower & Savory Soup
I cooked this soup 3 times lately, and the best base is turkey- chicken stock in my opinion. Just a summer soup made of many stems.
Green Barley Soup with Sorrel & Spinach
here and there they call this soup green borsht or green krupnik.. very popular in Latvia but they cook it in different way than my proposition..
Kohlrabi Soup with Anise Flavor
Delicate, spring soup which is my rendition of the traditional Silesian soup called oberiba. Both recipes differ a lot, so this one shouldn't be named as Silesians did.
Celery & Celery Root Soup
I created this super comfort food soup after discovering celery root (celeriac) thanks to my European husband. I combine typical American green celery stalks and leaves with celeriac, which extra enhances the soup's flavor and makes it even creamier with just milk. No real cream needed. I top mine with croutons and extra celery leaves. Can easily be made vegetarian.
Roasted Root Salad With Carrot Vinaigrette (Thanksgiving)
Thanksgiving comes to mind! Healthy and interesting recipe. From my MIL's recipes but I think she got this from her SIL! This could be a salad or a side dish and could be made a day ahead and brought to room temperature before serving.
Piquant Pork with Horseradish
Piquant pork with horseradish: cubed pork simmered in a vinegar-caraway broth with celeriac, carrot, and clove-studded onion, finished with a bracing horseradish topping. Classic Central European comfort.
Cream of Lentil Soup with Celery Root Flan
Earthy lentil soup pureed to velvet smoothness and served with a delicate celery root flan. A French-inspired showstopper that turns humble lentils into fine dining.
Basic Broth (Brodo Di Carne Mista)
Traditional Italian mixed-meat broth (brodo di carne mista) made with chicken, beef short ribs, and veal bones. A slow-simmered foundation for tortellini in brodo, minestrone, risotto, and countless Italian soups and sauces.
Winter Vegetable Stock
Rich winter vegetable stock made with squash, celeriac, leeks, lentils, and fresh herbs, stewed then simmered for deep seasonal flavor. A vegan soup base.
Grilled Fish with Winter Root Slaw
Whole grilled sea bass over a raw winter slaw of julienned carrot, parsnip, and celeriac with toasted walnuts and champagne vinegar. Bistro-style dinner for two in 30 minutes.
Veprove S Krenem (Piquant Pork with Horseradish)
Veprove S Krenem (Piquant Pork with Horseradish) recipe
Turkey Red Grape Salad
Turkey pasta salad with red grapes, celery, and creamy mayo-sour cream dressing over mostaccioli. An easy cold lunch or potluck side that turns leftover holiday turkey into something genuinely crave-worthy.
Kuttle Soup From Tessin
Swiss kuttle soup from Ticino: a rustic Alpine tripe soup with carrots, leeks, celeriac, cabbage, bacon, red wine, and parmesan. Old-country comfort food at its most honest.
Antipasto De Verona
Refined Verona-style antipasto with paper-thin prosciutto, crunchy celery root matchsticks, and Parmesan wedges on bitter radicchio for an elegant Italian starter.
Viennese Beef Soup
Traditional Viennese beef soup simmered from scratch with chuck, marrow bones, leeks, celeriac, turnips, and cauliflower. Rich, clear broth with tender meat and root vegetables.
Sauteed Celery Root
All root vegetables can be sautéed. However, because of their density they must be cut into thin slices or a small dice. If not, the exteriors will burn before the center is cooked.
Pheasant Stuffing
French-style chicken mousseline stuffing for pheasant with pureed chicken breast, port wine, cream, and a fine dice of carrot, leek, turnip, celeriac, and mushroom. Restaurant technique for game birds.
Eingemachtes Kalbsfleisch (Veal in Gravy)
Eingemachtes Kalbsfleisch, traditional German veal in a creamy lemon-and-egg-yolk-thickened gravy. A classic Swabian comfort dish served over potato dumplings or pasta.
Mushroom-And-Celery Root Salad
Mushroom and celery root soup with dried and fresh mushrooms, pear, Spanish onion, and a touch of cream pureed into a thick, earthy bisque. Freezes for up to 3 months. Despite the title, this is a rich pureed soup, not a salad.
Roasted Vegetable Stock
Unlike meat stock, vegetable stock doesn't benefit from hours of cooking. After about 40 minutes of simmering, the vegetables have yielded all of their flavor.
