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How to cook celeriac

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  • Chef: Anna
  • Type: LONDON

We have been getting a lot of celeriac lately in our Healthy Living Kitchen and people often ask us what they should do with it… 


Celeriac is a round, knobbly root vegetable about the size of a small melon. It is pale brown on the outside and cream-coloured inside. It sometimes comes with the leaves still attached, which look (and taste) like dark green celery . The heavier celeriac feels for its size, the fresher it is, so flex your muscles or bring a trolley to get it home – celeriac is delicious and worth picking up.


What does it taste like?

Celeriac has a fresh, nutty flavour that gets sweeter and more mellow when cooked. It’s a close relative of celery, parsnips and parsley, and that’s just what it tastes like – a mix of all three.


Is it good for me?

Celeriac is a good source of vitamins C and K. It contains antioxidants for general good health, and potassium, which can prevent and manage high blood pressure.


How do I prepare and store it?

Celeriac has really tough skin. Trim its top and bottom using a large sharp knife, then peel away the skin with a vegetable peeler or paring knife. It goes a little brown once cut, but you can put it in a bowl with water and lemon juice or vinegar if preparing ahead. Celeriac should keep well in your fridge for weeks, or you can cut it into cubes or slices and freeze uncooked.


How should I cook celeriac?

  • Grate it raw and make a slaw or classic ‘remoulade’ (a cold sauce with mayonnaise, lemon and mustard – swap the mayo for natural yogurt to be healthier)
  • Chop it up and roast it with other root veg (it will take about 40 minutes at gas 6/200ºC) or make oven chips
  • Cube and boil it for about 20 minutes till soft then mash or ‘smash’ – either on its own or with other veg like potatoes, parsnips or turnip
  • Dice and add to soups or stews
  • Roast it whole, like in this recipe: https://www.riverford.co.uk/recipes/whole-roasted-celeriac
  • If it comes with its leaves, you can use these in the same way you would with other greens – added to soup, stir fries or in homemade pesto.



This article was written by Anna who is a food writer based in south London. She is interested in healthy, happy eating and fairer food systems.