Celery Root
Celery root (celeriac) hides rich, nutty flavor beneath its knobby exterior. Learn how to store, prep, and cook this underrated French bistro favorite.
Storage
Remove any attached greens—they draw moisture from the root. Store the whole root unwashed, loosely wrapped in a paper towel inside a plastic bag in the crisper drawer.
Keeps For
Whole, farm-fresh celery root keeps about 3 months refrigerated—up to 6 if you're lucky. Once cut, use within 3–5 days.
Flavor Profile
Raw celery root is crisp like a radish with concentrated celery flavor and earthy, nutty undertones. Cooked, it turns silky and mild—perfect for mashing or pureeing into soups.
How to Prep
The knobby skin is too tough to eat—peel it generously with a knife rather than a vegetable peeler. Cut pieces will brown quickly, so drop them into lemon water as you work. Cube evenly for consistent cooking.
Ways to Cook
- 1 Shred raw for classic French céleri rémoulade with mustard mayo
- 2 Mash with butter and cream as a lighter alternative to potatoes
- 3 Puree into creamy white soups with apple or potato
- 4 Roast in chunks until caramelized and tender
- 5 Cut thick slabs for celeriac steaks
- 6 Add to gratins with potatoes and cheese
- 7 Slice into matchsticks for raw winter salads