How to Prepare Celery Root Step by Step

Understanding Celery Root: What It Is and Why You Should Prepare It

Celery root, also called celeriac, is the bulbous underground stem of a plant related to the common celery you see in grocery stores. Unlike regular celery, which we eat for its stalks and leaves, celery root grows beneath the soil and forms a knobby, beige-colored bulb that can weigh anywhere from 8 ounces to over 2 pounds. The plant is scientifically known as Apium graveolens var. rapaceum and has been cultivated in Europe since the 17th century, though it gained popularity in Mediterranean and Northern European cuisines centuries before that.

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The flavor profile of celery root is distinctly earthy and nutty, with a subtle celery undertone that's milder than fresh celery stalks. The texture, when cooked, becomes creamy and potato-like, which makes it incredibly versatile in the kitchen. Raw celery root has a crisp, crunchy texture similar to jicama or kohlrabi. Nutritionally, celery root contains approximately 42 calories per 100 grams, along with fiber, vitamin K, vitamin C, and potassium. It's naturally low in fat and provides plant-based compounds that support overall nutrition.

Celery root is available year-round in most grocery stores, though it's most abundant during fall and winter months when it's at peak harvest season. You'll typically find it in the produce section near other root vegetables like turnips, parsnips, and celeriac look-alikes. When selecting celery root, look for specimens that are firm to the touch with minimal soft spots or blemishes. The bulb should feel heavy for its size, indicating good moisture content.

Practical Takeaway: When shopping for celery root, choose smaller to medium-sized bulbs (about the size of a tennis ball to softball) because they tend to have more tender flesh than larger specimens. Store your celery root in a cool, dark place or in the refrigerator's crisper drawer where it will keep for up to two weeks.

Selecting and Storing Celery Root Before Preparation

Choosing the right celery root at the market is the foundation of successful preparation. The best celery roots are firm and heavy, without wrinkled skin or significant blemishes. Gently press the bulb with your thumb—it should resist pressure and not feel soft or spongy. Avoid specimens with sprouting green tops, as these indicate the vegetable is beginning to age. If your celery root does have green tops attached, those can actually be used in stocks or salads, as they have a pleasant celery flavor.

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Storage conditions significantly impact how well your celery root maintains its quality before you prepare it. In the refrigerator's crisper drawer, celery root can last approximately 10 to 14 days. The cool temperature slows down decomposition and preserves the vegetable's crispness. If you don't have refrigerator space, celery root can be stored in a cool basement, root cellar, or pantry (ideally between 40-50°F) for up to three weeks. Keep it away from direct sunlight and sources of heat like radiators or stoves.

Never wash celery root before storing it, as excess moisture encourages rot and mold growth. The soil or dirt on the outside actually protects the vegetable. Simply brush away any loose soil with your hand or a dry cloth, and store it in a paper bag or perforated plastic bag if you're using the refrigerator. This allows for air circulation while maintaining moisture levels. If you notice any soft spots developing during storage, use that portion first in cooked dishes rather than letting it go to waste.

Practical Takeaway: Check your celery root every few days during storage. If you notice any brown spots or soft areas developing, remove those sections with a paring knife when you prepare the vegetable, or use the remaining firm portions immediately.

Cleaning and Removing the Outer Skin

Preparation begins with thoroughly cleaning your celery root. Run the bulb under cool running water and use a vegetable brush or clean kitchen cloth to scrub away any clinging soil or dirt. Pay special attention to the grooves and crevices where soil gets trapped. The outer skin of celery root is covered in a rough, bumpy texture with small root hairs protruding from it. After washing, pat the celery root dry with a clean kitchen towel or paper towels. Working with a dry surface makes the next steps safer and more efficient.

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Removing the skin requires a sturdy vegetable peeler or a sharp paring knife, depending on the thickness and bumpiness of your particular celery root. If using a vegetable peeler, you may need to make multiple passes since the skin is considerably thicker than carrot or potato skin—typically about 1/8 to 1/4 inch thick. Work from top to bottom, turning the bulb as you go, similar to peeling an apple or potato. Be aware that celery root contains naturally occurring enzymes that can cause browning when exposed to air, so you may see the flesh begin to oxidize (turn brown) as you peel. This is completely normal and doesn't affect flavor or nutrition.

For larger celery roots with particularly thick, rough skin, many cooks prefer using a sharp paring knife instead of a peeler. Hold the bulb firmly with one hand and carefully cut away the skin in downward strokes, rotating the vegetable with each cut. Create small divots to remove any remaining rough spots. This method gives you more control and produces less waste than peeling with a vegetable tool. The key is working slowly and deliberately to avoid slipping and cutting your hand.

Practical Takeaway: To prevent browning while you're peeling, have a bowl of water with a squeeze of fresh lemon juice ready. Immediately place peeled celery root pieces into this acidified water. The citric acid slows the enzymatic browning process. Change the water every few minutes if you're working with a large batch.

Cutting and Chopping Techniques for Different Cooking Methods

Once your celery root is peeled, the way you cut it depends entirely on how you plan to cook it. For mashing or pureeing—common preparation methods—cut the celery root into 1-inch cubes. These smaller pieces cook evenly and quickly, typically in 12-15 minutes when boiling. For soups and stews, cut celery root into slightly larger chunks, about 1.5 to 2 inches, so they hold their shape during extended cooking. For roasting, cut the celery root into 1/2-inch thick batons (thin sticks) or 3/4-inch cubes, which will caramelize beautifully at high heat.

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If you're planning to serve celery root raw in slaws or salads, you'll need different techniques. Use a mandoline slicer or a sharp knife to create very thin slices—about 1/16 to 1/8 inch thick. These thin pieces soften slightly and allow the flavor to develop while maintaining crunchiness. Some cooks prefer shredding raw celery root using the large holes of a box grater or a food processor with the shredding attachment. Shredded celery root works beautifully in slaws mixed with vinaigrettes.

For chips or crisps, use a mandoline to slice celery root into paper-thin rounds, then pat them dry and bake them at 400°F for about 15-20 minutes, stirring halfway through. The pieces shrink as they cook and become wonderfully crispy. For gratins or baked dishes where you want layered appearance, slice celery root into 1/4-inch rounds using a sharp knife or mandoline. Keep a cutting board damp by placing a damp cloth underneath it—this prevents the board from sliding and increases safety while cutting.

Practical Takeaway: Always cut celery root on a stable surface with a sharp knife rather than a dull one. A dull blade requires more pressure and is more likely to slip. If you're uncomfortable using a mandoline, a sharp vegetable peeler can create long, thin ribbons that work well in salads and slaws.

Cooking Methods and Preparation Times

Celery root adapts beautifully to numerous cooking techniques, each producing

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