Natural form

Whole celeriac bulb showing its characteristic knobbly, gnarled exterior and fibrous root tendrils.

Shows the reader exactly what to look for when selecting celeriac at a market — its distinctive rough, irregular surface sets it apart from other root vegetables.

Produce

Celeriac

Knobbly celery root with a nutty celery flavor, roasted, mashed, or grated raw into salads.

Celeriac is the gnarled, bulbous root of a celery variety, with creamy flesh and a flavor between celery and parsley. It is roasted, pureed into soups, mashed like potato, or grated raw into the French salad rémoulade. Its rough skin is peeled thickly, and the flesh discolors quickly, so it is often dropped into acidulated water.

Celeriac is not a root vegetable but an enlarged hypocotyl—the swollen transition zone between root and stem of Apium graveolens var. rapaceum. Its gnarled, knobby exterior belies dense, creamy white flesh with a concentrated flavor that blends celery, parsley, and a whisper of nutmeg. The vegetable has been cultivated since antiquity in Mediterranean Europe for its edible hypocotyl; the crisp celery stalks familiar in modern markets are a separate development, bred over centuries for succulent petioles rather than enlarged roots. French cuisine holds the deepest tradition with it—remoulade being the canonical preparation—but celeriac appears throughout Northern and Central European cooking in soups, purées, braises, and raw salads. The single essential skill is confident, thick peeling: the rough skin is far too tough to eat, and a timid pass leaves fibrous, unpleasant patches. Store unwashed in the refrigerator crisper for up to three months; wash and peel just before use.

Measured in: piece
Storage: Fridge

Types & varieties

Prague

The most common commercial variety; large, round, smooth-skinned with good keeping quality

Large Smooth Prague

Selected for more uniform shape and less knobbing; standard for markets

Mars

Round to oval shape, white flesh, good storage quality

Bianco del Veneto

Italian variety; prized for very white flesh and refined flavor

Giant of Prague

Large, early-maturing variety with coarse texture better suited to cooking than raw use

Peeling Celeriac

The irregular, knobby surface makes celeriac one of the more demanding vegetables to peel. A standard Y-peeler catches on the ridges and leaves divots. A sharp chef's knife or a sturdy swivel-blade peeler works far better. Cut the vegetable in half or into large wedges to expose flat surfaces, then slice away the skin in thick strips—err on the side of too much rather than too little. Once peeled, work quickly: exposed flesh browns rapidly. Submerge cut pieces in acidulated water (1 tablespoon lemon juice per quart) until ready to cook. Always cut away the woody central core when cubing or slicing—it remains fibrous and unpleasantly dense even after prolonged cooking.

Use a sharp chef's knife or heavy-duty peeler, not a flimsy Y-peeler
Cut into halves or wedges to create flat surfaces for stable peeling
Peel thickly—remove every bit of the rough brown skin
Submerge cut pieces in acidulated water immediately
Excise the woody central core before cooking

Raw vs. Cooked

Celeriac behaves very differently depending on preparation method. Raw, it offers a firm, satisfying crunch with concentrated celery flavor—grate it fine for remoulade or cut into matchsticks for salads. When cooked, its flavor mellows and sweetens; the texture becomes tender but retains some resistance if not overcooked. For purées, cook until very tender (20–25 minutes in salted boiling water), then drain thoroughly and return to the dry pan briefly to evaporate excess moisture before adding butter and cream. For roasting, cut into thick wedges or half-moons (1–2 inches); small dice will burn before the center tenderizes. The key principle for cooked preparations: undercook slightly. Mushy celeriac loses its appeal entirely.

Raw: grate fine or cut into matchsticks for best texture and flavor concentration
Mashing: cook fully until very tender, then dry out excess moisture before adding fat
Roasting: cut thick (1–2 inches) to prevent burning before tenderizing
Always test with a knife—it should offer slight resistance at the center
Undercooking is preferable to overcooking

Common uses

Celeriac remoulade: the classic French preparation of raw celeriac grated fine with mustard-mayonnaise dressingRoasted whole or in wedges until caramelized and tender, drizzled with butter or oilCreamed celeriac soup, often with potato or parsnip for bodyMashed as a low-starch alternative to potato, sometimes blended with potato or creamCelery root and apple salad: raw celeriac paired with tart apple, lemon, and mayonnaiseThinly sliced and fried as chips (pan-fried in butter or baked until crisp)Braised with stock, aromatics, and creamAdded to hearty winter stews and pot roasts in the last 30 minutes of cookingGrated raw into green salads for crunch and complexityCelery Victor: a chilled composed salad of boiled celeriac dressed with herb vinaigrettePickled as a condiment or refrigerated preserve

Tips & pitfalls

Choose specimens that feel heavy for their size with a firm, dense body; avoid any with soft spots or visible cracks
Peel thickly—the knobby, rough skin is too tough to eat; a sharp chef's knife or sturdy vegetable peeler works better than a Y-peeler for the uneven surface
After peeling, work quickly: cut pieces should be submerged in acidulated water (1 tablespoon lemon juice per quart) to prevent browning
Always cut away the woody central core when cubing or slicing; it remains fibrous and unpleasant even after cooking
For mashing, cook until very tender (20–25 minutes in salted boiling water), then drain thoroughly and return to dry pan briefly to evaporate excess moisture before adding butter and cream
When roasting, cut into thick wedges or half-moons (1–2 inches); small dice will burn before tenderizing
Raw preparations (remoulade, salads) benefit from salting the grated celeriac for 10 minutes, then squeezing out excess liquid—this removes bitterness and prevents the dressing from being diluted
For a smoother purée, pass through a food mill after cooking; a ricer alone often leaves fibrous strands
If growing your own, harvest after the first frost; cold weather converts starches to sugars and noticeably improves flavor
Do not overcook; it should offer slight resistance when pierced with a knife, as mushy celeriac loses its appeal entirely

Nutrition

42kcal

Energy

176 kJ · per 100 g

Where the calories come from

Protein 13%Carbs 81%Fat 6%

Protein

1.5g

3% DV

Carbs

9.2g

3% DV

Fat

0.3g

0% DV

Fiber

1.8g

6% DV

Sugars

1.6g

of which

Sodium

100mg

4% DV

Notable micronutrients

Vitamin K34% DV

Vitamin B610% DV

Vitamin C9% DV

Phosphorus9% DV

Potassium6% DV

Riboflavin (B2)5% DV

Source · USDA FoodData Central · Celeriac, raw

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In the shops

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Good to know

Also called: Celery root, knob celery, turnip-rooted celery
Botanical name: Apium graveolens var. rapaceum
Plant family: Apiaceae (carrot family)
Edible part: Enlarged hypocotyl (not a true root vegetable)
Peak season: Late fall through early spring (October–March, Northern Hemisphere)
Typical size: 4–6 inches diameter, 1–3 pounds
Flavor profile: Nutmeg, celery, parsley; nutty, earthy, slightly sweet
Color (flesh): Creamy white; yellows slightly when cooked
Calories: 42 kcal per 100g raw
Key nutrients: Vitamin K (31% DV), vitamin C (9% DV), potassium, fiber, phosphorus
Yield: Approximately 60–70% usable after peeling and trimming
Shelf life: 2–3 months refrigerated; 1–2 weeks once cut
Difficulty: Easy, but requires confident peeling technique

Substitutes

Parsnip — Closest in texture and sweet, earthy flavor; use 1:1 but parsnip is less assertive so increase seasoning
Celery stalks + potato — Dice celery stalks and boil with potato for a rough approximation; the flavor is closer but texture differs
Parsley root (Hamburg parsley) — Similar earthy quality; smaller, more tapered, and harder to find
Rutabaga — Milder and slightly sweeter; works in cooked preparations but too mild for raw use
Kohlrabi — Comparable crunch when raw; milder flavor, better as a substitute in salads than hot dishes