Celeriac (Celery Root)

What Is Celeriac?

Celeriac (Apium graveolens var. rapaceum), also called celery root, is a variety of celery cultivated for its root. The rounded root grows underground and has rough, brown skin. Its firm, whitish flesh has a mild celery and hazelnut aroma.

In Türkiye, it is commonly known as “celery” and used in olive oil dishes and winter appetizers. It grows well in cool climates; harvest takes place in late fall and winter.

Celeriac Nutrition Facts

Celeriac is a moderately calorie-dense root vegetable; 100 g contains about 42 kcal and 1.8 g of fiber. It is a notable source of potassium and vitamin K.

What Are the Benefits of Celeriac?

With its fiber and potassium, celeriac is one of the winter vegetables chosen as part of a balanced diet. Research on plant compounds in the celery family is ongoing; these findings have not yet become definitive health recommendations.

This is general information; celeriac is a food, not a medical treatment.

How to Choose Celeriac

Fresh celeriac is firm and heavy, with smooth skin; a soft, spongy root is past its prime.

• It should feel firm when pressed by hand; a soft spot is the beginning of decay.
• Choose one that feels heavy for its size; lighter roots may be hollow inside.
• If the leaves are attached, they should be fresh and bright green.

How to Store Celeriac

Celeriac keeps fresh for 2–3 weeks in the refrigerator crisper when its leaves are removed and it is wrapped in newspaper. It darkens quickly after peeling; soaking cut celeriac in lemon water can prevent color loss. It can also be boiled, puréed, and frozen.

How to Use Celeriac in the Kitchen

Celeriac is used in olive oil dishes, soups, purées, and roasted vegetable mixtures. After peeling and dicing it, it is recommended to put it in lemon water right away.

How to Make Celeriac with Olive Oil

Cook diced celeriac with carrots and potatoes, olive oil, lemon, and sugar over low heat for 25–30 minutes, until tender and the vegetables have released their own juices.

How to Make Celeriac Purée

Boil diced celeriac until tender and drain it, then mash it with milk or cream and butter until smooth.

Which Recipes Use Celeriac?

Popular uses include celeriac cooked in olive oil, celeriac purée, vegetable soup, and roasted root vegetable mixtures. Raw grated celeriac can also be used in salads with apples and walnuts.

Frequently Asked Questions

What is celeriac good for?

Celeriac is a root vegetable that contributes potassium, vitamin K, and fiber as part of a balanced diet. It is a food and does not claim to treat any disease.

Is celeriac the same as celery?

No. They are different cultivated varieties of the same species. Celery is known for its long green stalks, while celeriac is grown for its large, round root. Both have similar aromas but different uses.

Can celeriac be eaten raw?

Yes. Finely grated celeriac can be eaten raw in salads; it has a crisp texture and a mild celery aroma.

Why does celeriac turn brown?

After it is cut, the surface darkens through oxidation when exposed to air. Putting it in lemon water right after chopping significantly slows this color change.

How do you peel celeriac?

Because the skin is thick and rough, it is easier to peel celeriac with a sharp knife by cutting flat surfaces at the top and bottom, rather than using a vegetable peeler.