Celeriac (celery root)
Celeriac, or celery
root, a variety of celery, originated in the Mediterranean and was
used by agronomists during the Italian Renaissance. While it is a
popular vegetable in Europe, it is not as well-known in North
America.
Celeriac is generally the same size as a turnip. Its brown, rough
skin is thick and mottled. This root vegetable has creamy white
flesh with a crisp texture and an intense celery flavour.
- Select celeriac that does not have any roots or yellow areas,
and that is similar in size to a large turnip as these tend to be
less sinewy.
- Celeriac can be eaten raw or cooked.
- Remove the collar and peel like you would an apple.
- Because its flesh will darken when exposed to air, sprinkle it
with a little lemon juice or cook it as soon as it is peeled.
- Best cooked when cut into pieces and steamed or boiled for 5-6
minutes.
- Can be julienned if eaten raw.
- For best results, peel the celeriac and start by boiling in
salted water. Using a parisian cutter (melon baller), cut into
balls and sauté with herbs and light cream.
- To make a celery remoulade or sauce, add peeled celeriac to a mixture of mayonnaise, mustard and horseradish. Add some capers, sprinkle with parsley and season to taste.
 Apple-Celeriac Salad with Fried Brie |
 Celeriac-Carrot Salad |
 Duck Breast à l’Orange with Ginger and Celeriac Purée |
 Waldorf Salad |
Click here and discover all our delicious recipes using celeriac !
Celery root is available year-round in the produce section of your local METRO supermarket.
Celeriac is an excellent source of potassium and a good source of vitamins C and B6, phosphorus, magnesium and iron making it a good source of energy.
Celeriac can be kept refrigerated in a perforated plastic bag for up to 10 days. It cannot be frozen.