Celeriac, also known as celery root, is a humble yet highly versatile root vegetable that deserves a place in every kitchen. If you’ve ever wondered what is celeriac or felt unsure about how to use its knobbly exterior, you’re not alone. Beneath its rough skin lies a sweet, nutty and earthy taste that’s packed with flavour and nutrition.
Popular in European cooking, celeriac shines in everything from comforting celeriac soup to remoulade and hearty roast dishes.
Celeriac is at its best during the colder months. Celeriac season UK is from October through to March, making it a perfect winter vegetable. For the best flavour, texture, and value buy celeriac in season.
Difference Between Celery and Celeriac
Although they come from the Apiaceae family, celery is grown for its lengthy, crunchy stalks, whereas celeriac is a root veg. Flavour-wise celeriac has a milder celery taste although when cooked it’s taste is earthier and nutty.
But what does celeriac taste like? Whilst celeriac is related closely to celery it’s flavour is comparable to parsley as well as other root vegetables. Celeriac flavour makes it ideal for soups, condiments, and roasting. In French cuisine it is used to create celeriac remoulade, a condiment similar to tartare sauce that is used for seafood primarily.
Health Benefits of Celeriac
Celeriac is low in calories but rich in essential nutrients, making it a great addition to a balanced diet. High in fibre, celeriac supports digestion and gut health. Celeriac is a good source of vitamin K for bone health. It also contains antioxidants that help reduce inflammation and provides potassium to support heart health.
Because it’s lower in carbohydrates than potatoes, celeriac is also popular in low-carb and diabetic-friendly celeriac recipes.
How To Cook Celeriac
Don’t be intimidated by it’s knobbly appearance, up to 70% of the bulb is edible. Celeriac can be tackled like any other root vegetable once you have peeled of it’s rough skin. Use a sharp knife rather than a peeler. Rinse the flesh and cut into the required shape for your recipe. If it isn’t going to be used immediately, place the pieces of celeriac into water with a little lemon juice to prevent browning.
Celeriac is a versatile vegetable. Consider boiling and blending into smooth celeriac soup or roasting for crispy, caramelised roast celeriac.
Celeriac Recipe
This simple roasted celeriac soup recipe is fantastic for highlighting the earthy flavour of celeriac.
Ingredients
1 large celeriac
1 onion
2 cloves of garlic
1 tbsp olive oil
750ml vegetable stock
Instructions
Preheat the oven to 200°C (180°C fan).
Dice the onion. Peel and cube the celeriac, then toss with olive oil, salt, and pepper.
Roast for 30–35 minutes until golden and tender.
In a large saucepan, soften the diced onion and garlic.
Add the roasted celeriac and vegetable stock.
Simmer for 10 minutes, then blend until smooth. Add salt and pepper to taste.
