Halved celeriac with leaves attached
Celeriac Is The Undervalued Root Vegetable Popular In French Cuisine
Fall and winter are the seasons for hearty vegetables, from carrots to parsnips to kohlrabi. One underrated root-like vegetable worth seeking out is celeriac.
Also called knob celery, turnip-rooted celery, or celery root, celeriac is not a root or related to celery. It’s actually a bulbous stem related to carrots, parsley, and parsnips.
Originating in the Mediterranean, celeriac was used by ancient civilizations across Egypt, Italy, and Greece before migrating to Northern Europe, particularly Germany and France.
When raw, celeriac is crunchy, with a bright, herbaceous flavor, while cooking it leaves the vegetable with a velvety smooth yet starchy texture and a sweet taste.
Celeriac shines in soups, stews, and alongside roasts, as well as the classic French salad celery root rémoulade, made with celeriac plus mayonnaise, mustard, lemon, and herbs.
To prepare fresh celeriac, trim the roots and leaves, peel the skin, and if you’re not using it immediately, soak the veggie in lemon juice to prevent any discoloration.
You can find celeriac during winter at specialty stores or farmers’ markets. Choose firm, blemish-free veggies, remove any leaves, and store in the fridge for up to three weeks.
Celeriac is loaded with minerals, vitamins, and illness-reducing antioxidants, particularly vitamins K and C, making it perfect for a sustaining wintertime meal.