Celery Root Recipes
Celery Root Basics
In Season: Celery root, also called celeriac, is harvested in the late fall. This ugly duckling has a distinct, refreshing flavor reminiscent of a cross between celery and parsley. The green stalks that sprout from the root aren't for snacking -- they're more pungent and not as crisp as regular celery -- but are wonderful simmered in soup or stock. Celery root stores well at cool temperatures, so it's available throughout the winter. Some markets carry it year-round.
What to Look For: Celery root is roughly globe-shaped, with a knobby, uneven surface. The outside is a mottled brown color and the interior is creamy white. Choose firm celery root that feels heavy for its size, and avoid any that have soft spots.
How to Store: Wrap celery root loosely and store in the produce drawer of the refrigerator for up to two weeks.
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Apple-and-Root-Vegetable Hash
Celery root mingles with Yukon golds, sweet potatoes, and apples for a colorful side dish, just the thing for a cozy brunch on a chilly fall day.
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Ukrainian Borscht
Heartier than the chilled version, this borscht makes for a satisfying dish, thanks to an addition of short ribs, celery root, and carrots along with the usual beets and cabbage.
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Roast Beef and Celery Root with Watercress Salad
Roast celery root and New potatoes alongside a top round roast for a simple and hearty one-pan supper.
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Roasted Chicken with Celery Root and Onion
A pinch of red pepper flakes livens up wedges of mellow celery root. Roasting the vegetables along with the chicken means they cook in the drippings -- no oil required.
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Shepherd's Pie
The familiar pairing of creamy mashed potatoes and succulent lamb gets an unexpected hint of sweet sharpness from its supporting cast of stewed celery root and parsnips.
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Root-Vegetable Soup with Orange, Ginger, and Tarragon
A cup of fresh orange juice unifies the flavors in this soup made from pureed celery root, parsnips, and rutabagas. The bright garnish is a combination of navel and red-fleshed Cara Cara oranges.
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Lacquered Short Ribs with Celery-Root Puree and Celery-Pear Salad
There is perhaps no purer beef flavor than that of a short rib. This version's balance of heat, spice, and sweet is tempered by a tart salad of celery and pear and a creamy celery-root puree.
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Shaved Celery Root Salad
Use a vegetable peeler to create crisp ribbons of celery root that form the basis of this unique autumn salad.
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French Lentils with Caramelized Celery Root and Parsley
Earthy textures make this salad as interesting to look at as it is to eat. Once caramelized, celery root's citrusy, licorice-like flavor shines.
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Celery Root and Apple Remoulade
This updated version of a time-honored French recipe adds tart Granny Smith apples and crunchy toasted walnuts into the mix.
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Leek-Celery Root Stuffing
Celery is standard issue in most stuffing recipes. Shake things up a little by introducing the more subtle, earthy flavor of celery root instead.
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Celery Root and Apple Slaw
Crisp Granny Smith apples and celery root are cut into matchsticks and tossed in a dressing of cider vinegar, sugar, Dijon mustard, and fresh parsley. Pair this flavorful side dish with salmon or roast beef.
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Celery Root and Potato Puree
Celery root brings the fresh flavor of celery without the stringiness to this puree. Serve with any meal as a unique side dish in place of the standard mashed potatoes.
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Potato and Celery Root Rosti
A potato rosti, started on the stove and finished in the oven, stands in for high-maintenance fried latkes; celery root imparts a bright flavor. Serve wedges with sour cream.
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Celery Root and Ginger Gold Apple Soup
This simple pureed soup is made from celery root, potatoes, and Ginger Gold apples. Serve as a flavorful beginning to a festive fall meal.
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Celeriac Slaw
A light, low-fat buttermilk dressing replaces the traditional mayonnaise-rich sauce in a fresh new version of the classic celery remoulade. A mandoline comes in handy to slice the celery root into thin ribbons.
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Celeriac and Apple Mash
Celery root, also called celeriac, is mashed with potatoes and apples in this creamy puree. Blue cheese adds a palate-tingling counterpoint to the dish.
