Cookbook:Celery Root

Celery Root

Cookbook | Recipes | Ingredients

Celery root, also called celeriac, turnip-rooted celery, and knob celery, is a variety of celery grown for its large root.

Characteristics edit

The roots are large and generally rounded in shape, with a bumpy tan/brown exterior.[1] The inner flesh is white and crisp,[1] like that of parsnip, rutabaga, and kohlrabi.[2][3] Flavor-wise, they are overall milder than celery stalk but still have an aromatic flavor like it and parsley.[1][4]

Seasonality edit

Celery roots are available year-round with a peak in the fall and winter.[2]

Selection and storage edit

When picking celery root, look for firm, dense, non-dehydrated bulbs.[2] You'll want to avoid excessively large bulbs, which tend to be spongy in texture. Smaller bulbs have a slightly more pronounced flavor, which may be important if you're planning to cook and serve the vegetable on its own.[3] If you do buy the roots with the tops, trim the stalks and save them for soups and stews.[5] Like other root vegetables, celery root can be kept in a cool, dark, dry place like a root cellar for a few weeks.[2] The refrigerator is also a fine choice.[6]

Preparation edit

To prepare celery roots for cooking, start by scrubbing them to remove the dirt. Trim off the top and bottom to remove any remaining stalk and root end portions.[2] Peeling can be difficult, especially if the skin is very rough—a sharp knife may be a better choice for removing the exterior than a peeler.[3] After cutting it into pieces as desired, you can keep the celery root in acidulated water to prevent browning.[1][3] Be sure to discard any spongy parts.

Use edit

The celery root is routinely used in French cooking and is seen throughout Europe, especially in the north of the region.[1] It is often cooked and mashed or used in casseroles and baked dishes. It can also be eaten raw in salads for a mild crunchy addition.[4][6] Like celery stalk, the root can be used as an aromatic to flavor soups.[7] As an autumnal food, it pairs well with similarly hearty seasonal ingredients, such as apple, mushroom, brassicas, game, pork, and duck.[2] Avoid overcooking celery root, as it will go quickly from firm to mushy.

Recipes edit

References edit

  1. a b c d e Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
  2. a b c d e f "Celeriac: The Ugly but Irresistible Fall Vegetable You Have To Try". Allrecipes. Retrieved 2024-02-19.
  3. a b c d "All About Celery Root | Cook's Illustrated". Retrieved 2024-02-19.
  4. a b Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
  5. "What Is Celeriac?". The Spruce Eats. Retrieved 2024-02-19.
  6. a b "Celery Root". Retrieved 2024-02-19.
  7. Ruhlman, Michael (2008). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Black Incorporated. ISBN 978-1-86395-143-2.