How to prepare celeriac?
In this guide, I’ll show you the best way to prepare celeriac and suggest a few simple celeriac recipes to try at home!
Table of content
Often overlooked in the world of root vegetables, celeriac is a versatile vegetable that deserves to be given more attention. With its unique nutty flavor and slight sweetness, celeriac adds a touch of elegance winter dishes. If you’ve never tried celeriac before, now’s the time to incorporate it into your diet!
Step 1: Choosing celeriac
Start by choosing a firm celeriac: it should be heavy and not sound hollow. Avoid dark spots and choose a celery root that is uniformly pale. The fresher the better!
Step 2: Peel and clean:
Peeling celeriac can seem intimidating, but don’t worry! If it’s your first time, just follow these steps.
Start by cutting off the celery root’s ends. Then place one of the flat ends on your clean work surface.
Hold the vegetable firmly in one hand, then use a sharp knife or a large vegetable peeler to remove the skin. Rinse the peeled celeriac in cold water to remove any lingering dirt.
Step 3: Chop and slice:
Cut the celery into thick slices and then into equally sized cubes. You can also shred it and use it raw in salads.
Step 4: Cooking methods:
Celery root adapts well to different cooking techniques. You can eat it raw, cooked and roasted. Here are some popular ways to eat celeriac.
- Raw Celeriac: Shave it thinly and add it to your salads. You can also mix to mayonnaise and parsley to obtain a French classic dish called “céleri rémoulade”.
- Roasted Celeriac: Place the celeriac cubes on a baking tray, add olive oil and your favorite herbs or spices. Roast in the oven for 20 min at 390 °F (200 °C). You can add it to my Winter Roasted Vegetables recipe.
- Celeriac Mash: Replace your potatoes with thick cubes of celeriac and prepare a celeriac mash. You can add a squeeze of lemon juice at the end.
- Celeriac Chips: A low carb and great alternative to potato chips.
- Celeriac soup: Celeriac is a great vegetable to use as a soup as you obtain an incredibly velvety texture when blended. Check out my creamy celeriac soup recipe that I like to serve with crispy bacon.
FAQ: Celeriac root
While celeriac and celery share a similar flavor, they are distinct vegetables. Celeriac is a root with a nutty taste, ideal for soups and mashes, whereas celery is the stalk often used in salads. While they can complement each other, they’re not direct substitutes.
Absolutely! Celeriac can be enjoyed raw, adding a crisp texture to salads or coleslaw. Try thinly shaved celeriac for a refreshing carpaccio or julienne for a delightful celeriac remoulade.
Raw celeriac has a crunchy, peppery freshness, while cooked or roasted celeriac becomes tender and creamy with a richer, nuttier flavor. This transformation adds versatility, allowing you to enjoy celeriac in many ways, depending on how you like to cook.
How to prepare celeriac?
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Ingredients
- 1 celeriac
Instructions
Step 1: Choosing celeriac
- Start by choosing a firm celeriac: it should be heavy and not sound hollow. Avoid dark spots and choose a celery root that is uniformly pale. The fresher the better!
Step 2: Peel and clean:
- Peeling celeriac can seem intimidating, but don’t worry! If it’s your first time, just follow these steps.
- Start by cutting off the celery root’s ends. Then place one of the flat ends on your clean work surface.
- Hold the vegetable firmly in one hand, then use a sharp knife or a large vegetable peeler to remove the skin. Rinse the peeled celeriac in cold water to remove any lingering dirt.
Step 3: Chop and slice:
- Cut the celery into thick slices and then into equally sized cubes. You can also shred it and use it raw in salads.
Step 4: Cooking methods:
- Celery root adapts well to different cooking techniques. You can eat it raw, cooked and roasted. Here are some popular ways to eat celeriac.
- Raw Celeriac: Shave it thinly and add it to your salads. You can also mix to mayonnaise and parsley to obtain a French classic dish called “céleri rémoulade”.
- Roasted Celeriac: Place the celeriac cubes on a baking tray, add olive oil and your favorite herbs or spices. Roast in the oven for 20 min at 390 °F (200 °C).
- Celeriac Mash: Replace your potatoes with thick cubes of celeriac and prepare a celeriac mash. You can add a squeeze of lemon juice at the end.
- Celeriac Chips: A low carb and great alternative to potato chips.
- Celeriac soup: Celeriac is a great vegetable to use as a soup as you obtain an incredibly velvety texture when blended. Check out my creamy .celeriac soup recipe that I like to serve with crispy bacon.
