Celeriac / Celery Root

About this vegetable

• Celeriac is often referred to as “Celery Root” which is a little misleading because it is not in fact the root of the celery plant, it is an entirely different crop all together! But the flavor of celery is definitely present in this unusual fall crop, which means it adds so much deliciousness to anything you make with it. It might be ugly, but this crop can turn an ordinary dish into an extraordinary one. Take a look at the tips and recipes below for inspiration!

Storage Tips

• Store in a sealed plastic bag in the refrigerator for up to two months, be sure the celeriac is nice and dry before going into long term storage. If the celeriac has greens attached, remove the greens before long term storage (they are great for vegetable stocks!)

• Wash celeriac only right before using, do not wash and then store celeriac because this will decrease shelf life.

Culinary Tips

• We like to describe celeriac as a vegetable with the flavor of celery but the texture of potatoes. This means that in winter cooking, when the celery plants have long since died, you can still achieve incredible flavor with celeriac.

• To prepare the celeriac, peel off tough skin and roots at the bottom until you hit the white flesh inside.

• Cube and throw into stews, roast in a hot oven until golden and fork tender, purée into soups, throw into hashes, or put into your mashes potatoes to make them extremely flavorful.

Celeriac and Leek Soup