Celeriac is actually the cultivated root of celery. Bred for the root and not the stalk. Although the stalk is edible, it will not give you the same celery flavor and texture when eaten raw. Used in soups however, it will add a nice mild celery flavor.
Storage and Preparation:
This root will store (without greens) for up to 6 months. It is amazing to have a fresh celery taste (not from California) in December. Store in a plastic bag in your crisper drawer without greens.
Celeriac should be cleaned well and peeled before eating.
- My favorite Celeriac preparation is to peel it, (it should always be peeled the outer skin is very tough), slice very thin, and place in a roasting pan with onions, salt, pepper, and butter. Bake at 400 degrees until tender (about 25 minutes). Or for an even better treat bake for 45 minutes until crispy (Celery chips).
- Celeriac is wonderful added to potatoes au gratin or scalloped potatoes.
- Celeriac is also wonderful when eaten raw. Shredded with carrots, and apples this makes a wonderful salad. You won’t need to add dressing but it is nice with a bit of apple cider vinegar and olive oil. This recipe is always a big hit at potlucks.
- I find the best way to eat celeriac is the best way to eat most veggies. Bake them in butter, salt & pepper.