Celeriac vs Celery Root: Same Vegetable Explained

Celeriac and celery root are the same vegetable—not two different ingredients. This knobby, bulbous root vegetable (scientifically known as Apium graveolens var. rapaceum) goes by both names globally, causing unnecessary confusion for home cooks. Understanding this single vegetable’s versatility can transform your cooking with its unique nutty, celery-like flavor and impressive nutritional profile.

Ever stood in the produce section puzzled by labels reading “celeriac” or “celery root”? You’re not alone. Many shoppers mistakenly believe these are separate vegetables, potentially missing out on one of winter’s most versatile and nutrient-dense ingredients. Let’s clarify this common culinary misconception once and for all.

What Exactly Is This Vegetable Called?

Celeriac (Apium graveolens var. rapaceum) is a cultivated variety of wild celery selectively bred for its enlarged, edible root rather than its stalks. While “celeriac” comes from the French “céleri rave,” “celery root” is the direct English translation. Both terms refer to the exact same vegetable—no difference whatsoever.

Why the Naming Confusion Persists

The dual naming stems from regional language differences rather than botanical distinctions. In North America, “celery root” dominates supermarket signage, while European markets and cookbooks typically use “celeriac.” This linguistic divide has created unnecessary confusion among home cooks.

Term	Primary Usage Region	Origin
Celeriac	Europe, Australia	French “céleri rave”
Celery Root	North America	Direct English translation

How Celeriac Differs from Regular Celery

While both come from the same species (Apium graveolens), they’re cultivated for different parts:

Characteristic	Celeriac/Celery Root	Regular Celery
Primary edible part	Enlarged root bulb (5-6 inches diameter)	Fibrous stalks and leaves
Flavor profile	Nutty, earthy celery flavor with parsley notes	Pronounced salty celery taste
Texture when raw	Firm, dense, slightly grainy	Crisp, watery, fibrous
Best cooking methods	Roasting, mashing, pureeing, soups	Raw consumption, quick sautéing

Historical Development Timeline

Celeriac’s cultivation history reveals why it developed separately from stalk celery:

• 16th century: First documented cultivation in Mediterranean Europe as a root vegetable
• 17th century: Gained popularity in French and Dutch cuisine
• 1800s: Selective breeding intensified to develop larger, smoother root varieties
• Early 1900s: Introduced to North America where the descriptive “celery root” name took hold
• Today: Enjoying renewed popularity among chefs for its unique flavor and versatility

Selecting and Storing Your Celeriac

Choose celeriac bulbs that feel heavy for their size with firm, unblemished skin. Smaller bulbs (3-4 inches) typically have more tender flesh than larger ones. Avoid specimens with soft spots, cracks, or visible sprouting.

For optimal storage:

• Refrigerate unwashed in a perforated plastic bag for 2-3 weeks
• Store with root end down to prevent moisture loss
• Do not wash until ready to use to prevent premature spoilage
• For long-term storage, peel, cube, and freeze for up to 6 months

Nutritional Powerhouse: Health Benefits Verified

According to USDA FoodData Central, one cup (135g) of raw celeriac provides:

• 42 calories with 10g of carbohydrates
• 3.6g of dietary fiber (14% of daily value)
• 80% of your daily vitamin K needs
• 20% of vitamin B6 and vitamin C requirements
• Significant potassium, phosphorus, and manganese

Research published in the Journal of Agricultural and Food Chemistry confirms celeriac contains beneficial phytonutrients like apigenin and luteolin, which demonstrate anti-inflammatory properties. Unlike regular celery, celeriac’s concentrated root form delivers more substantial nutritional benefits per serving.

Mastering Preparation Techniques

Peeling celeriac requires special attention due to its knobby surface:

1. Cut 1/4 inch off the top and bottom to create stable flat surfaces
2. Stand upright and carefully slice downward following the bulb’s contours
3. Use a paring knife for difficult crevices
4. Immediately submerge cut pieces in acidulated water (1 tbsp lemon juice per cup water) to prevent browning

Professional chefs recommend these cooking approaches for optimal flavor development:

• Roasting: Toss cubed celeriac with olive oil at 400°F for 30-40 minutes for caramelized sweetness
• Mashing: Boil until tender, then mash with potato or alone with butter and cream
• Soup base: Sauté with onions and carrots as a flavorful mirepoix alternative
• Raw: Julienne finely for salads or grate for slaws (soak in cold water for 30 minutes to reduce bitterness)

Recipe Inspiration for Every Skill Level

Beginner-friendly preparation: Celeriac Puree Peel and cube 2 lbs celeriac, boil until fork-tender, then blend with 1/4 cup warm milk, 2 tbsp butter, salt, and white pepper. The nutty flavor makes this an excellent low-carb alternative to mashed potatoes.

Intermediate technique: Roasted Celeriac Steaks Slice celeriac horizontally into 1-inch thick “steaks,” brush with olive oil, and roast at 425°F for 25 minutes per side. Finish with lemon zest and chopped parsley for an impressive vegetarian main.

Advanced application: Celeriac Remoulade Julienne peeled celeriac finely, soak in ice water for 1 hour, then drain. Toss with homemade remoulade sauce (mayo, cornichons, capers, mustard, herbs) for a classic French bistro appetizer.

When Celeriac Isn’t the Right Choice

While versatile, celeriac has specific limitations:

• Not suitable as direct stalk celery substitute in raw applications like ants on a log
• Loses distinctive flavor when overcooked beyond tenderness
• Requires more preparation time than pre-cut vegetables
• Seasonal availability limits use (best October-March in Northern Hemisphere)

For recipes requiring celery’s characteristic stringy texture and high water content, regular celery remains the better choice. However, when you need concentrated celery flavor with substantial texture, celeriac shines.

Frequently Asked Questions

Is celeriac the same as celery root?

Yes, celeriac and celery root are identical—two names for the same vegetable. The bulbous root of the Apium graveolens var. rapaceum plant goes by both terms, with “celeriac” being more common in Europe and “celery root” in North America.

Can I substitute celeriac for regular celery in recipes?

In cooked applications like soups, stews, and roasted dishes, celeriac makes an excellent substitute for regular celery, providing more concentrated flavor. However, it doesn’t work as a replacement in raw applications where celery’s crisp texture is essential.

Why does my celeriac turn brown after peeling?

Like potatoes, celeriac contains enzymes that cause oxidation when exposed to air. Prevent browning by submerging cut pieces in acidulated water (1 tablespoon lemon juice or vinegar per cup of water) until ready to cook.

What’s the best way to store celeriac long-term?

Store unpeeled celeriac in a perforated plastic bag in the refrigerator’s crisper drawer for 2-3 weeks. For longer storage, peel, cube, and freeze after blanching for 3 minutes—this preserves texture for up to 6 months.

Is celeriac nutritious compared to other root vegetables?

Celeriac outperforms many root vegetables nutritionally. It contains more vitamin K and less starch than potatoes, more fiber than turnips, and significant amounts of vitamin B6 and phosphorus. With only 42 calories per cup, it’s one of the most nutrient-dense root vegetables available.