Are celeriac and parsnip the same?

January 13, 2026 •

2 min read

Celeriac and parsnips are often mistaken for each other, but they are not the same vegetable. In fact, they belong to the same plant family, and knowing the differences helps improve recipes, with each vegetable playing a unique role in your culinary creations.

Quick Summary

This guide provides a detailed comparison of celeriac and parsnip, highlighting their distinct flavors, nutritional content, and best uses in the kitchen, helping you understand their individual characteristics.

Key Points

Celeriac and parsnip are distinct vegetables, though part of the Apiaceae family.
Celeriac is knobby, while parsnips are smooth and tapered.
Celeriac has a nutty, celery-like flavor; parsnips are sweet and nutty.
Celeriac is firm; cooked parsnips are softer and creamier.
Celeriac works well in mashes; parsnips are great for roasting.
Both offer fiber and Vitamin C, but have different nutrients.
They have different growing requirements.

Celeriac vs. Parsnip: Unpacking the Differences

Celeriac and parsnip, while both root vegetables, are distinct from each other. Celeriac (Apium graveolens var. rapaceum) is a variety of celery, cultivated for its root. Parsnip (Pastinaca sativa) is known for its long, cream-colored root, related to carrots and parsley. These differences impact how each vegetable is best used in cooking.

Appearance: How to Tell Them Apart

The most obvious difference is their appearance. Celeriac has a round, knobby shape with a rough, beige exterior. It often has rootlets, or root hairs, and the skin is tough. Parsnips are smoother, with a long, tapered shape, like a pale carrot. Their skin is thinner and does not always need peeling.

Flavor Profiles: Taste and Texture

Flavor is another key distinction. Celeriac has a celery-like, nutty, and slightly earthy flavor. When cooked, the flavor becomes milder and sweeter. Its texture is firm and starchy, similar to potatoes. Parsnips have a sweet, slightly peppery, and nutty taste with hints of licorice. They become sweeter after frost. Parsnips cook to a softer, creamier texture than celeriac.

Culinary Uses: From Kitchen to Table

Their flavors mean that each vegetable is best used in different ways, though they can complement each other in dishes. Celeriac is great for mashes, roasting, or salads. It can be a low-carb alternative to potatoes. Parsnips are often roasted, added to soups, or pureed because their sweetness intensifies when cooked. While they can be substituted in some recipes, the result will have a different flavor profile.

Nutritional Content: A Comparison

Both celeriac and parsnip are nutritious, but with different strengths. A comparison:


Nutrient	Celeriac	Parsnip
Fiber	High, good for gut health.	High, supports digestion.
Vitamin C	Excellent source, supports immune function.	Excellent source, immune support.
Vitamin K	Good source, supports bone and heart health.	Good source, for wound healing.
Potassium	Rich source, regulates blood pressure.	Good source, helps control blood pressure.
Antioxidants	Contains antioxidants that fight inflammation.	Contains antioxidants that have anti-inflammatory effects.
Carbohydrates	Lower in carbs compared to many root vegetables.	Higher in starch and sugar content.

Growing and Harvesting: A Gardener's Guide

Growing conditions for celeriac and parsnips differ. Celeriac requires a long, cool growing season and consistently moist soil. It's often started indoors. Parsnips are also a cool-season crop, and frost can enhance their sweetness. Parsnips are sown directly and prefer loose, well-draining soil.

Conclusion: Choosing the Right Root Vegetable

Celeriac and parsnips are different root vegetables that offer distinct flavors and textures. Celeriac has a celery-like taste with a firm texture, useful in mashes and salads. Parsnip is sweeter and creamier, suitable for roasting and purees. Understanding these differences allows for better culinary choices.

For more information on growing these vegetables, visit the Royal Horticultural Society website, which offers resources. Their website details how to grow and care for celeriac for optimal harvest: How to grow Celeriac | RHS Vegetables.

Frequently Asked Questions

They can be used in some recipes like root mashes, but they will change the flavor due to celeriac's earthy taste and parsnip's sweetness.

Celeriac has an earthy, celery-like flavor with nutty undertones; parsnip is sweet, nutty, and sometimes peppery or licorice-like.

Parsnips are a classic choice for roasting because their natural sweetness intensifies when cooked. Celeriac can also be roasted, but has a different flavor.

Yes, celeriac and celery root are the same vegetable. It's a specific type of celery grown for its root.

Celeriac has a similar flavor to celery leaves, but with a milder, nuttier, and earthier character. It's not as strong or watery as celery stalks.

Yes, both are healthy. They are good sources of fiber, Vitamin C, and potassium. They also contain antioxidants.

Yes, celeriac needs to be peeled. Its tough exterior isn't very appealing, so use a sharp knife.