Celeriac, or celery root, is a knobbly root vegetable with a concentrated celery-like aroma and dense pale flesh. It works in both raw and cooked preparations.
Selection and Storage
Choose roots that feel heavy and firm for their size, without extensive soft areas. Refrigerate uncut; once peeled or cut, protect the flesh from drying and discoloration.
Preparation and Culinary Uses
Trim the rough exterior generously, then cut as required. Use raw in remoulade-style salads, or cook in soups, gratins, purées, roasts and braises. Its assertive celery character pairs well with potato, apple, mustard and dairy.
Chef’s Notes
Taste the ingredient in its raw or simplest prepared form before building the dish. Variety, maturity, season, processing and storage can change intensity, moisture and texture.
Substitution Principle
Choose substitutes by culinary function—aroma, acidity, texture, bitterness, sweetness or body—rather than assuming that ingredients with a similar appearance will behave identically.
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