On the farm we grow lots of veggies our CSA members are familiar with, and lots of varieties they haven’t seen before. (Have you seen all the varieties of radishes we grow?!) Celeriac is one that newcomers to our CSA have usually not seen before, but veteran CSA members are very familiar with. Don’t let the thick knobby skin of the celeriac put you off – it’s easily peeled to a creamy white interior. Celeriac is a celery root – out of the ground it comes with green stalks attached. The stalks are much stringier and more fibrous than typical celery, but can be used for stocks. For our CSA share boxes we remove the stalks to make room for other veggies in the box. Celeriac is versatile in the kitchen, just check out all of the ways you can use it. If you’ve never prepped a celeriac before, here’s an easy tutorial.
Smashed or Mashed. Boil up a pot of celeriac and mash it like potatoes. Try a mix of half parsnip and half celeriac. Or get out your immersion blender, and blend boiled celeriac with arugula, buttermilk, salt and pepper. This makes a great side for any meat dish.
Roasted. Like all root vegetables, celeriac is perfect for roasting. Peel and chop then try Basic Roasted Root Vegetables. Branch out from there with Maple & Bacon Roasted Celeriac or Miso Maple Roasted Roots.
Remoulade. The classic French preparation is a classic for a reason. Simply grate celeriac, and mix with a combination of mayo, mustard, and seasonings. Here’s our version.
Soup. Probably a go to recipe for celeriac is soup. Try it in creamy pureed soups, or just diced in a broth based soup like our Cabbage & Celeriac Soup with Chickpeas & Sausage.
Mire poix. Most soups and stews start out with a base of onions, garlic, and other aromatics. In French cooking it’s typically onion, celery, and carrot. Cajun is the holy trinity of onion, pepper, and carrot. Try our CSA version – onion, carrot, and celery root!
Gratin. Peel celeriac and thinly slice for any gratin recipe. Pair with potatoes or use celeriac on it’s own. Try our mixed root vegetable gratin with celeriac and other root vegetables.
Fries. Take a cue from our Oven Roasted Parsnip Fries recipe or try frying the celeriac in a good quality high heat oil. You can also make wedge shaped oven fries with celeriac, olive oil, salt and pepper.
Fritters. Fritters have been a go to recipe for any vegetable that shreds easily, and celeriac is no exception! Take a look at our list of fritters, sub celeriac for any recipe that strikes your fancy.
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