Celery Root Explained: What It Is and How to Use It

Celery root, also known as celeriac, is not the root of regular celery but a special variety of celery (Apium graveolens var. rapaceum) cultivated for its large, bulbous stem base. This nutrient-rich vegetable offers a unique celery-parsnip flavor profile and provides 30% of your daily vitamin K needs in just one cup, making it a valuable addition to healthy diets.

When you search for what is celery root, you're probably confused by the name and want to understand this unusual-looking vegetable. Despite its misleading name, celery root isn't actually a root at all—it's an enlarged stem base from a specific celery variety bred for its edible bulb rather than its stalks. This comprehensive guide clears up common misconceptions while providing practical information you can use immediately in your kitchen.

Understanding the True Nature of Celery Root

Celery root (celeriac) belongs to the same species as regular celery and parsley but has been selectively bred for its knobby, brownish bulb that grows just above the soil line. The edible portion is technically a hypocotyl—a fusion of stem and root tissue—not a true root. This distinction matters because it explains why celeriac has that distinctive celery flavor without the stringy texture of celery stalks.

Vegetable	Botanical Classification	Edible Portion	Primary Flavor Profile
Celery Root (Celeriac)	Apium graveolens var. rapaceum	Enlarged stem base (hypocotyl)	Celery-parsnip with nutty undertones
Regular Celery	Apium graveolens var. dulce	Leafy stalks	Pronounced celery flavor
Parsley Root	Apium graveolens var. tuberosum	True root	Parsley with earthy notes

Historical Evolution of Celery Root

Celery root has a fascinating journey from ancient medicinal plant to modern kitchen staple:

• Ancient Greece (8th century BCE): Wild celery varieties were used medicinally and in religious ceremonies
• Roman Empire: Celery gained popularity as both food and medicine, mentioned by Pliny the Elder
• 16th century Europe: Gardeners began cultivating celery specifically for its edible parts
• 17th century France: Selective breeding produced the first recognizable celeriac varieties
• 19th century: Celeriac became a standard ingredient in French cuisine and spread throughout Europe
• Modern era: Rediscovered by chefs for its unique flavor and nutritional profile

According to research from the USDA Agricultural Research Service, celeriac's development as a distinct cultivar represents one of the most interesting examples of vegetable domestication in European horticultural history (USDA ARS).

What to Expect: Appearance, Flavor, and Selection

Celery root appears as a rough, brownish, golf ball to grapefruit-sized bulb with numerous thin roots protruding from its surface. When peeled, it reveals crisp, ivory-colored flesh that resembles a cross between a potato and jicama.

The flavor profile combines:

• Distinct celery notes (but milder than stalks)
• Subtle parsley undertones
• Nutty, earthy qualities similar to parsnips
• Slight sweetness when cooked

When selecting celery root at the market, look for bulbs that feel heavy for their size with minimal surface blemishes. Smaller bulbs (about 4-5 inches in diameter) typically have more tender flesh than larger specimens. Avoid any with soft spots or visible mold growth between the rootlets.

Practical Kitchen Guidance

Understanding how to prepare celery root properly makes all the difference in your cooking experience. Unlike regular celery, celeriac requires specific handling techniques:

Storage Considerations

Proper storage extends celery root's shelf life significantly:

• Remove leafy tops before storing (they draw moisture from the bulb)
• Store in a perforated plastic bag in the refrigerator's crisper drawer
• Can last 2-4 weeks when stored properly
• Do not wash until ready to use (excess moisture promotes spoilage)

Preparation Techniques

The key to working with celery root is proper peeling:

1. Cut off the top and bottom to create stable flat surfaces
2. Stand upright and carefully remove the tough outer layer with a sharp knife
3. Work around the bulb, following its contours
4. Immediately submerge in acidulated water (water with lemon juice) to prevent browning
5. Soak for 10-15 minutes before cooking to remove any bitterness

Culinary Applications

Celery root shines in numerous preparations:

• Raw: Julienne for salads or grate for slaws (soak in lemon water first)
• Roasted: Toss cubed pieces with olive oil and herbs at 400°F for 30-40 minutes
• Mashed: Boil until tender, then mash with potatoes or alone with butter
• Soups and stews: Adds depth to broths without overpowering other flavors
• Purees: Creates silky smooth textures for elegant presentations

Professional chefs often combine celeriac with complementary flavors like apples, potatoes, bacon, thyme, and cream. Its versatility makes it suitable for both rustic and refined dishes.

Nutritional Profile and Health Benefits

One cup (135g) of raw celeriac provides:

• 42 calories
• 10g carbohydrates
• 2.1g dietary fiber (8% of daily value)
• 8% of daily vitamin B6 needs
• 11% of daily vitamin C requirements
• Over 30% of your daily vitamin K needs
• Significant potassium and phosphorus

Research published in the Journal of Agricultural and Food Chemistry confirms that celeriac contains valuable antioxidants called phthalides, which may help regulate blood pressure (ACS Publications). Its high fiber content also supports digestive health and helps maintain stable blood sugar levels.

Common Misconceptions and Limitations

While versatile, celery root has specific limitations you should understand:

• Not interchangeable with regular celery: The flavor profile differs significantly
• Short preparation window: Browning occurs quickly after peeling
• Seasonal availability: Most abundant in fall through early spring
• Allergy considerations: Those with celery allergies should avoid celeriac
• Texture changes: Becomes mushy if overcooked, unlike potatoes

Understanding these context boundaries helps you use celery root effectively in your cooking rather than as a simple substitute for other root vegetables.

Getting Started with Celery Root

If you're new to cooking with celeriac, try these beginner-friendly approaches:

1. Start with pre-peeled celeriac from the grocery store to avoid initial preparation challenges
2. Make a simple celery root and apple slaw with lemon vinaigrette
3. Roast cubed celeriac with potatoes and carrots for a flavorful side dish
4. Blend cooked celeriac into mashed potatoes for added nutrition and flavor
5. Try a classic French celeriac remoulade for an elegant starter

Remember that celeriac's flavor deepens when cooked, making it an excellent base for soups and purees. Its unique taste profile works particularly well in autumn and winter dishes where its earthy notes complement seasonal ingredients.

Frequently Asked Questions

Is celery root the same as regular celery?

No, celery root (celeriac) is a different variety of the same plant species. While regular celery (Apium graveolens var. dulce) is grown for its stalks, celeriac (Apium graveolens var. rapaceum) is cultivated specifically for its enlarged stem base. They have different flavor profiles and culinary uses.

Can I substitute celery root for potatoes in recipes?

Yes, but with adjustments. Celery root has less starch than potatoes, so it won't provide the same thickening properties. When substituting, use a 1:1 ratio by volume but expect a different texture and flavor profile. For mashed dishes, combine with potatoes for best results.

Why does my celery root taste bitter?

Bitterness usually occurs when celeriac isn't properly prepared. Always soak peeled celeriac in acidulated water (water with lemon juice) for 10-15 minutes before cooking. Larger bulbs tend to be more bitter, so choose smaller specimens (4-5 inches in diameter) for milder flavor.

How do I know if celery root has gone bad?

Signs of spoilage include soft or mushy spots, dark discoloration beyond the natural brown exterior, mold growth (especially between rootlets), and a sour or unpleasant odor. Properly stored celeriac should feel firm and heavy for its size with no visible blemishes.