Let’s face it. Celeriac isn’t the most popular vegetable out there. Not many people know much about it or use it regularly in the kitchen. It's bulbous, hairy, and looks pretty odd. 

But over the past years, celeriac's popularity has been increasing and there are several good reasons why. 

Yes, it may not be the prettiest vegetable, but celeriac is easy to work with, extremely versatile, and boasts an impressive variety of vitamins and minerals.  

This article tells you everything you need to know about celeriac; what it is, its health benefits, its flavor, and how to use it in the kitchen. 

What Is Celeriac? 

Also known as celery root, knob celery, and turnip-rooted celery, celeriac is a root vegetable closely related to carrots, parsnips, and celery. The root is off-white and knobby and the sprouting stems closely resemble celery. Despite the similar appearance, celeriac stems are not edible; celeriac is cultivated for its root alone. 

Originating in the Mediterranean from the same family as carrots, celeriac is firmly rooted in European, Indian, and Asian cuisine. The ancient Greeks called celeriac "selinon” and reference to it can be found in Homer's Odyssey. Despite this claim to fame, celeriac wasn't a commonly used vegetable in Europe until the Middle Ages. Celeriac remoulade, a simple salad of raw grated celeriac mixed with Dijon mustard and a few other ingredients, is quite popular in France. The dish was made  internationally famous by Julia Child's The Joy of Cooking. 

Because it's grown during the cool season and is easily substituted for potatoes in hearty soups and stews, celeriac is viewed as a winter root vegetable. However, though typically harvested in autumn, it can be found in stores year-round. 

When purchasing celeriac, look for a baseball-sized bulb which is firm to the touch. Larger roots can be extremely fibrous and hard to work with. If the stems and leaves are still attached, make sure they look vibrant and fresh. 

What Does Celeriac Taste Like? 

Celeriac tastes similar to celery, but because it's the plant's root, the flavor is earthier. Some people describe its flavor as being similar to a turnip but with a piquant, parsley hint. Like many vegetables, its flavor and texture change depending on the preparation. Raw celeriac is crunchy and refreshing, while cooked celeriac becomes a little sweeter with a potato-like texture. 

How to Prepare & Cook with Celeriac

Using a sharp knife, cut off the stems and base of the bulb. Sit the celeriac flat on the cutting board and work the knife down on the sides to remove the knobby bits; a sturdy peeler may be needed to get the rougher parts. Celeriac requires a fair amount of peeling, and inevitably you will lose a bit of the flesh. You can expect to discard about a quarter of the celeriac by the time you've finished removing the tough outer layer.  If you aren't going to use it right away, put the celeriac into acidulated water (water with lemon juice added to it) to keep it from turning brown. 

When cut into chunks, celeriac boils in 20 minutes and roasts in 40 minutes. Boiled celeriac can be mashed with a bit of vegan butter and non-dairy milk for a less starchy alternative to mashed potatoes. You can substitute it in almost anything you would use potatoes in, and because it's not as starchy as most root vegetables, it's a heart-healthy alternative. 

Because of its subtle flavor when eaten raw, it can be mixed with a variety of leafy greens, fruits, berries, and nuts to create fresh and flavorful salads. You can even use a mandolin or spiralizer to make celeriac noodles to create pasta dishes. 

Health Benefits of Celeriac 

Celeriac has an impressive nutrient profile. It's full of vitamin C and antioxidants to give your immune system a boost. One serving of celeriac contains almost 10% of the RDI of potassium linked to lowered blood pressure. This means eating celeriac might reduce your risk of heart attack and stroke.

Dietary fiber (for a healthy gut), manganese (for forming strong connective tissue), and phosphorous (for protein growth and cell maintenance) are all present in this root vegetable.  Celeriac is also an excellent source of vitamin K1.  K1 is an essential nutrient for proper blood clotting and osteocalcin production, a protein hormone key for bone health. 

Nutritional value of celeriac

100 g of fresh celeriac have:

• 19 kcal
• 0.3 g fat
• 2.3 g carbohydrates
• 1.7 g protein
• 4.2 g fiber 

On top of that, 100 g of fresh celeriac contain:

Vitamins

• 8.2 mg of Vitamin C (8 % of RDA)
• 510 mcg of Vitamin B5 (9 % of RDA)
• 200 mcg of Vitamin B6 (10 % of RDA)
• 41 mcg of Vitamin K (34 % of RDA)

Minerals

• 115 mg of phosphorus (16% of RDA)
• 158 mcg of manganese (7% of RDA)
• 20 mg of magnesium (5% of RDA)

*RDA = recommended dietary allowance

Though from the get-go celeriac might look a bit ugly and unappealing, it's an absolute workhorse. From tasting great, either cooked or raw, to providing multiple nutritional benefits, this vegetable is not one to be ignored.

The next time you're reaching for the potatoes in the produce section, why not be a little adventurous and pick up some celeriac? 

Who knows, you might get a new favorite vegetable. 

Recipe Suggestions

Celeriac Apple Soup - Every Last Bite

Celeriac Remoulade - The Vegan Larder

Celeriac Noodles w/Walnut Mushroom Pesto - Abel & Cole