Celery Root, The Ugly Duckling
If I had a dollar for every time I heard someone pick up a celery root and say something like, “What is this, it’s so ugly!” I think I’d be quite well off. It’s funny, because in France the word “céléri” refers to the celery root (a.k.a. “céléri-rave”), whereas it is always “céléri branche” for the stalks Americans know and crunch for everything from dips to diets. Celery root is also known as celeriac, and is one of three forms of celery; root, branch (or stalk), and leaf, but they are all variants of the same plant. It has only been in the last few years that celeriac has become “hip” and has been appearing on menus. It’s a shame, really, because I think the flavor is quite nice. Interestingly enough, I see descriptions of celeriac that say it is milder than celery, and some say stronger. Here is my take on the flavor of celeriac-I think it tastes more intense, as if the flavor of celery were compacted, but it also is as if you were tasting it from far away, like hearing a song clearly, but from the next room. Where celery can have a strong sharpness to it, celeriac has an intense celery flavor, but without the bite that celery often has, especially the darker stalks. “Earthiness” is another adjective I hear used about celeriac, but not celery. Another difference between the two is the texture-where celery is wet and crunchy, celeriac has a texture similar to turnip or carrot, and when cooked it can take on a smooth velvety texture. It makes a great soup, and I like to add it to roast vegetables, too. It is great as part of a gratin too. Raw, it has a lot of character and is toothsome, making a wonderful addition to slaws and salads. It also makes a great salad alone, as in the famous céléri remoulade, which is grated celeriac dressed in a Dijon mustard spiked mayonnaise dressing and is standard in bistros all over France. Hot, it pairs well with other roots, and with apples, chestnuts, and mushrooms. Cold, think apples, lemon based dressing, and peppery greens like rocket, mizuna, and peppercress.
Selecting and Storing:
When selecting celeriac, look for ones that are firm, and feel heavy for their size. When squeezed, there should be no give to them at all. Try to select ones with a uniform shape as these are easiest to peel, and smooth skinned ones tend to have a brighter flavor and better texture I find.
Celery root keeps quite well in a dry plastic bag in the colder part of the refrigerator. I have kept some for at least a month. Also, if you find you won’t use the entire root, cut off what you need and then peel it, tightly wrapping the rest and saving it for later. Just cut away the exposed surface before commencing with the next recipe.
Prepping Celeriac:
When it comes to peeling these roots, leave the peeler in the drawer. Use a sturdy knife to cut off the top and bottom of the root, and then use the knife to cut from the top down along the sides, peeling the side away from you. If this is intimidating, cut the root into half through the equator or quarters and then peel it. Celeriac will oxidize almost immediately, so have some water with lemon juice or vinegar handy and pop the peeled bits into the water if you are concerned about keeping it pale. To avoid getting the celeriac waterlogged, though, keep immersion time short.
Nutrition:
Nutritionally, celeriac is fairly benign-low in calories with 42 per cup, with 8% of the USRDA of vitamin C, 5% each of iron and magnesium and 268 mg.s of potassium.
FAQs
Celeriac, also known as celery root, is the bulb of a celery plant – but a different variety than the celery we're used to, with its bright, crispy stalks so necessary for soups, stocks, and salads. Though their flavors are similar, celery and celeriac are not interchangeable.
What is celeriac called in America? ›
Celeriac, also known as celery root, turnip-rooted celery, or knob celery, is a large, bumpy, brown vegetable that's harvested in the wintertime.
What is another name for celeriac? ›
Celeriac is a root vegetable closely related to celery, parsley and parsnips. Its scientific name is Apium graveolens var. rapaceum, and it's also known as turnip-rooted celery, knob celery or celery root.
Is celery root better for you than potatoes? ›
Celery root (aka celeriac) is a great substitute for potatoes. It can be cooked in most of the same ways as potatoes, but it is a far healthier alternative. It's lower in calories, is a great source of dietary fiber, vitamin B6, magnesium, potassium, and manganese, and is a very good source of vitamin C and phosphorus.
Can I use celery instead of celeriac? ›
Celery and celeriac can usually be used interchangeably in recipes. Celery is simple to prepare and only requires a quick rinse and chopping. However, celeriac needs a lot of peeling before it can be chopped up for recipes.
What is celeriac good for? ›
Celeriac is a versatile, flavorful ingredient for soups, mashes, side dishes, and salads. It is a plentiful source of vitamins C and K, which can help support heart and bone health. Celeriac may also help prevent type 2 diabetes, although more research is necessary to confirm this.
What does celeriac taste like to eat? ›
What does celeriac taste like? Celeriac has a mild celery flavor with a refreshing crunch and a little bitterness when raw, and a subtle undertone of sweetness when cooked. If you like radishes and turnips, you will love celeriac raw, and if you enjoy potatoes, you will like the cooked version.
Why do chefs use celeriac? ›
Its pale, fine-grained flesh is firm and crunchy when raw, creamy and slightly fibrous when cooked. One of the reasons it's such a popular soup and stew ingredient is because it simultaneously lends its taste to cooking liquids and absorbs the flavors of other ingredients.
Is rutabaga the same as celeriac? ›
Celeriac is one of my favorite roots. It's sweet, savory, and has a slight flavor of celery. Rutabaga is a cross between a potato and a turnip; it has a great texture and a sweet edge that is wonderful roasted.
Is celery root good for diabetics? ›
Yes! One of the benefits of this vegetable is, in fact, its positive effect on your blood glucose levels. Celery has a low sugar content and is low in digestive carbohydrates. These things mean it is not likely to cause blood sugar spikes for most people.
Cultivated celery has been called Apium graveolens var. dulce or Apium graveolens Dulce Group.
What is the closest vegetable to celeriac? ›
Rutabaga. Rutabaga is the celeriac substitute that most closely resembles the vegetable in appearance. The large bulb of the rutabaga is yellow and similar to the size of a celery root. Although it is identical in looks, the flavor is sweeter and milder than that of celeriac.
Which is healthier broccoli or celery? ›
Another commonly served lunch item is celery. Although it provides a satisfying crunch, the green ribbed vegetable is nutritionally inferior to broccoli, carrots and cauliflower. "Celery is high in water, has a moderate amount of Vitamin K, and only 1.6 grams of fiber.
Do you need to peel celeriac? ›
Contrary to popular belief, the skin can be eaten as long as it's scrubbed really well. It works brilliantly when roasting whole: rub the celeriac all over with 1tbsp olive oil and wrap in foil. Place in a medium roasting tin and cook in an oven preheated to 200°C (180°C fan) mark 6 for 1hr 45min, or until tender.
Is celery and celeriac allergy the same? ›
Celery and celeriac are likely to contain very similar allergens and although our Factsheet is entitled Celery Allergy, you must assume that you should also avoid celeriac. Allergic reactions to celeriac are often more severe and happen more frequently in Europe where celeriac is a more commonly eaten food.
