Celery Roots Explained: What They Are & How to Use Them

Celery roots, commonly known as celeriac, are the edible tuberous root of the Apium graveolens var. rapaceum plant—a distinct variety from the celery stalks found in grocery stores. This knobby, brown-skinned vegetable features a mild, earthy flavor with subtle celery notes and offers significant nutritional benefits including vitamin K, potassium, and dietary fiber.

Celery roots often confuse home cooks who mistakenly believe they’re the underground portion of standard celery stalks. As a European culinary specialist with decades of experience, I can clarify this common misconception and help you harness the full potential of this versatile ingredient.

What Exactly Are Celery Roots?

Celery roots, botanically classified as Apium graveolens var. rapaceum, represent a specific cultivar of the celery plant family developed for its enlarged root rather than its stalks. Unlike the familiar green celery stalks (Apium graveolens var. dulce), celeriac’s value lies beneath the soil in its bulbous root structure. Historical records from French agricultural texts dating to the 1600s document its cultivation in European kitchen gardens, where it became a staple in root vegetable medleys and hearty stews.

Characteristic	Celery Roots (Celeriac)	Regular Celery Stalks
Botanical Variety	Apium graveolens var. rapaceum	Apium graveolens var. dulce
Primary Edible Part	Swollen root bulb (1-5 inches diameter)	Fibrous stalks and leaves
Flavor Profile	Earthy, nutty with subtle celery notes	Pronounced celery flavor, high sodium content
Nutritional Highlight	Vitamin K (40% DV per cup), phosphorus, dietary fiber	Vitamin K, vitamin C, but higher sodium levels
Storage Life	3-4 weeks refrigerated (unpeeled)	1-2 weeks refrigerated

Historical Journey of Celery Roots

Celeriac’s culinary evolution reveals fascinating agricultural adaptation. While wild celery grew along Mediterranean coasts since antiquity, historical analysis from USDA agricultural archives shows selective breeding transformed this plant into distinct varieties. By the Middle Ages, European growers developed the root-focused cultivar we know today as celeriac, particularly valued during winter months when fresh produce was scarce. French chefs during the Renaissance period documented its use in potages (thick soups), while German culinary manuscripts from the 17th century featured it in roasted root vegetable preparations.

Practical Culinary Applications

Celeriac shines when its unique texture and flavor can develop fully. Unlike celery stalks that lose structure when cooked, celery roots maintain their firmness while absorbing surrounding flavors. Consider these professional applications:

• Raw preparations: Julienne or grate uncooked celeriac for vibrant slaws or salads—its crisp texture holds up better than potatoes in cold dishes
• Roasting technique: Cut into 1-inch cubes, toss with olive oil and rosemary, then roast at 400°F for 30-35 minutes until caramelized edges develop
• Classic remoulade: The traditional French preparation combines grated raw celeriac with mayonnaise, mustard, and cornichons—perfect with grilled fish
• Substitution ratio: Replace up to 50% of potatoes in mashed preparations with celeriac for enhanced flavor complexity without overpowering

Nutritional Benefits Backed by Science

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

• 42 calories with 9.2g of carbohydrates
• 30% of your daily vitamin K requirement (essential for blood clotting)
• 19% of daily phosphorus needs (supports bone health)
• 2.5g of dietary fiber (10% of daily value)

Research published in the Journal of Food Chemistry identifies celeriac as containing unique phytonutrients called phthalides, which preliminary studies suggest may support cardiovascular health. Unlike regular celery stalks that contain naturally occurring sodium, celeriac offers potassium in higher concentrations—making it particularly valuable for those monitoring sodium intake.

Selecting and Storing for Maximum Freshness

When choosing celery roots at market, look for firm bulbs between 3-5 inches in diameter with minimal surface blemishes. Smaller bulbs typically feature more tender flesh, while larger specimens may develop a woody core. The leaves (if attached) should appear vibrant green—wilted greens indicate age. For optimal storage:

• Refrigerate unpeeled celeriac in a perforated plastic bag for up to 4 weeks
• Never wash before storage—moisture accelerates spoilage
• Store away from ethylene-producing fruits like apples that accelerate deterioration
• Peel only before use, as the brown skin protects the flesh from oxidation

Preparation Techniques for Home Cooks

Preparing celeriac requires specific technique due to its knobby surface. Professional chefs recommend:

1. Use a sharp chef’s knife rather than a vegetable peeler for efficient removal of the thick, fibrous skin
2. Work over a bowl of acidulated water (1 tablespoon lemon juice per quart of water) to prevent browning
3. Immediately submerge cut pieces in the acidulated water until ready to cook
4. For salads, slice thinly using a mandoline for consistent texture
5. When boiling, add a splash of vinegar to the water to maintain firmness

Understanding these preparation nuances transforms what many consider a challenging ingredient into a kitchen staple that elevates both flavor and nutrition profiles of everyday dishes.

Can I substitute celery stalks for celery roots in recipes?

No, celery stalks cannot adequately replace celery roots (celeriac) due to significant texture and flavor differences. While both share subtle flavor notes, celeriac offers a denser, starchier texture that holds up during cooking. For closest approximation, combine equal parts parsnip and a small amount of celery seed.

Why does my celery root taste bitter after cooking?

Bitterness typically develops when celeriac is exposed to air before cooking. Always submerge cut pieces in acidulated water (water with lemon juice or vinegar) immediately after peeling. Older celeriac with visible cracks or soft spots also develops bitter compounds—select firm, unblemished bulbs for best results.

Is celery root safe for people with celery allergies?

No, individuals with celery allergies should avoid celeriac as it contains the same allergenic compounds. The allergen (Api g 1) exists in both stalks and roots, though concentrations vary. Consult an allergist before consuming if you have known celery sensitivity.

How can I grow celery roots in my garden?

Celeriac requires 100-120 frost-free days to mature. Plant seeds indoors 10-12 weeks before last frost, then transplant seedlings 8 inches apart in rich, moist soil. Consistent watering is critical—fluctuating moisture causes cracking. Harvest when roots reach softball size, typically in late fall before hard frosts.

What’s the best way to freeze celery roots?

Peel and cut celeriac into 1-inch cubes, then blanch in boiling water for 3 minutes. Immediately transfer to ice water, drain thoroughly, and spread on baking sheet to freeze individually. Once frozen, transfer to airtight containers. Properly frozen celeriac maintains quality for 10-12 months.