Looks can be deceiving. Celery root is hard to miss at the farmers market. Nestled among the season’s decorative squash, leafy kales and plump sprouts, it’s the gnarly pockmarked orb, wrapped in hairy, crooked roots with a mop of unruly leafy stalks sprouting from its craggy bulb.
Don’t let the knobby, cartoonish exterior put you off. Celery root — or celeriac — is the dark horse of tubers with a confounding name and myriad uses. While related to celery, it is not the root of the celery stalk plant. And while it’s called a root, it’s technically a nutrient-dense tuber, which happens to be rich in B, C and K vitamins, plus potassium, phosphorus, iron, calcium and manganese. Not bad for a bumpy bulb.
When the earthen-caked skin is cut away, a milky white interior is revealed. Mildly fragrant with celery, it can be eaten raw, shredded in salads and slaws, or even quick pickled. When cooked, its flavor is smooth, mellow and slightly sweet, especially when roasted. It adds subtle depth and dimension to mashes, gratins and stews and can nobly stand alone in a purée or creamy soup.
When buying celery root, choose a firm, medium-sized root, no larger than a grapefruit, as very large roots may be woody. Trim any green stalks and leaves and store unpeeled in the refrigerator for up to three weeks. To prepare, carefully cut away the mottled exterior to reveal the white bulb. Once cut, the flesh will discolor when exposed to air, so use right away or submerge in cool lemon water until use.
Recipe: Celery Root Purée
Makes 1 1/2 to 2 cups
Serves 2 to 4 as a side dish
Ingredients
- 2 1/2 pounds celery root, stalks trimmed
- 4 whole peeled garlic cloves, smashed but intact
- 2 to 3 cups chicken or vegetable stock
- 2 thyme sprigs
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter, softened
- 1/2 teaspoon kosher salt, or more to taste
- Pinch of ground nutmeg
Directions
1. Peel the celery roots, removing any trace of the outer skin. Chop in 1/2-inch pieces and place in a pot. Add the stock, garlic and thyme. There should be enough liquid to cover the celery root; add more if needed. Bring to a boil, then cover the pot and simmer over medium-low heat until the celery root is very tender, 20 to 25 minutes. If the pan begins to dry out, add more stock or water to prevent scorching. Discard the thyme sprigs.
2. With a slotted spoon, transfer the celery root to the bowl of a food processor. Add the cream, butter, salt and nutmeg and process until smooth. If too thick, add some of the cooking liquid and process to your desired consistency. Taste for seasoning and add more salt if desired.
Serve warm.
Lynda Balslev is an award-winning food writer, editor and recipe developer based in the San Francisco Bay area. She authors the nationally syndicated column and blog TasteFood, and co-authored the cookbook Almonds: Recipes, History, Culture (2015 Silver Medal Winner Independent Publisher Awards). She is the 2011 recipient of the Chronicle Books Award (Recipe Writing) to the Symposium for Professional Food Writers, and a 2018 Fellowship Award recipient to the Symposium for Wine Writers at Meadowood, Napa Valley. Lynda’s writing and photography have been recognized by the New York Times Diners Journal, the Los Angeles Times, The Huffington Post and more.
