Cookbook:Celery Root

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]

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

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]

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.

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.

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". www.americastestkitchen.com. 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". specialtyproduce.com. 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.