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Celery Root: A Recipe Book

Celery root, also known as celeriac or knob celery, is a lesser-known but incredibly versatile ingredient that's gaining popularity in modern cuisine. This cool-season crop has a sweet and nutty flavor profile, with a texture similar to a cross between a potato and a pear. With its mild taste and crunchy texture, celery root is an excellent addition to a variety of dishes, from soups and stews to salads and side dishes.

Recipe Book​

Here are some mouthwatering recipes that showcase the unique charm of celery root:

Creamy Celery Root Soup​

  • 2 large celery roots, peeled and chopped
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Optional: crispy bacon bits for garnish

Steam the celery root until tender. In a blender or food processor, puree the cooked celery root with vegetable broth, heavy cream, and thyme. Season with salt and pepper. Serve hot, topped with crispy bacon if desired.

Roasted Celery Root Wedges​

  • 4 large celery roots
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Optional: 1 tsp garlic powder for added flavor

Preheat the oven to 425°F (220°C). Cut the celery root into wedges. Toss with olive oil, salt, and pepper in a bowl until evenly coated. Spread on a baking sheet and roast for about 30-40 minutes or until tender and caramelized.

Pan-Seared Celery Root Medallions​

  • 4 large celery roots
  • 2 tbsp butter
  • Salt and pepper to taste
  • Optional: chopped fresh parsley for garnish

Slice the celery root into medallions. Heat butter in a skillet over medium heat. Sear the celery root slices until golden brown on both sides, about 3-4 minutes per side.

Celery Root Salad with Lemon-Tahini Dressing​

  • 2 large celery roots
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup tahini
  • Salt and pepper to taste
  • Optional: chopped fresh parsley for garnish

Steam the celery root until tender. In a blender or food processor, blend together lemon juice, tahini, salt, and pepper. Toss with cooked celery root in a bowl until well coated.

Grilled Celery Root Slices​

  • 4 large celery roots
  • Salt and pepper to taste
  • Optional: 1 tsp olive oil for brushing

Slice the celery root into thick rounds. Brush both sides of each slice with olive oil (if using). Preheat a grill or grill pan to medium heat. Cook the celery root slices until slightly charred, about 3-4 minutes per side.

Twice-Baked Celery Root Cakes​

  • 2 large celery roots
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Optional: crispy breadcrumbs for coating

Steam the celery root until tender. In a bowl, combine cooked celery root with Parmesan cheese, thyme, salt, and pepper. Mix well and shape into patties. Pan-fry or bake the cakes until golden brown.

Braised Celery Root in Creamy Mushroom Sauce​

  • 2 large celery roots
  • 1 cup mushrooms (such as shiitake), sliced
  • 1/4 cup heavy cream
  • 2 tbsp butter
  • Salt and pepper to taste
  • Optional: chopped fresh parsley for garnish

Steam the celery root until tender. In a saucepan, sauté sliced mushrooms in butter until softened. Add steamed celery root and heavy cream. Simmer over low heat, stirring occasionally, until the liquid has thickened into a creamy sauce.

Steamed Celery Root with Lemon-Parmesan Butter​

  • 2 large celery roots
  • Salt and pepper to taste
  • Optional: chopped fresh parsley for garnish

Steam the celery root until tender. Meanwhile, mix softened butter with lemon zest, grated Parmesan cheese, salt, and pepper in a bowl. Serve steamed celery root with the flavorful butter on top.

Celery Root Fritters with Spicy Aioli Sauce​

  • 2 large celery roots
  • 1/4 cup all-purpose flour
  • 1 tsp cayenne pepper
  • Salt and pepper to taste
  • Optional: crispy breadcrumbs for coating

Steam the celery root until tender. In a bowl, combine cooked celery root with flour, cayenne pepper, salt, and pepper. Mix well and shape into patties. Pan-fry or bake the fritters until golden brown.

Pickled Celery Root Slices​

  • 2 large celery roots
  • 1 cup vinegar (such as white wine or apple cider)
  • Salt and pepper to taste
  • Optional: sugar for balancing the acidity

Slice the celery root into thin rounds. Pack the slices tightly in a clean glass jar. Combine vinegar, salt, and pepper in a bowl. Pour the pickling liquid over the celery root slices. Seal the jar and refrigerate for at least 24 hours before serving.

Pan-Seared Celery Root with Garlic-Herb Butter​

  • 2 large celery roots
  • Salt and pepper to taste
  • Optional: chopped fresh parsley for garnish

Slice the celery root into medallions. Heat butter in a skillet over medium heat. Sear the celery root slices until golden brown on both sides, about 3-4 minutes per side.

Note: This article is intended as a basic guide and recipe collection for those interested in exploring the culinary potential of celery root.