Can you eat the root of a celery?

Celery and its cousin, celeriac, or celery root, are botanically related but are cultivated for different purposes. This distinction is crucial to answering the question: can you eat the root of a celery? The answer is yes, but you are likely eating a specifically bred variety, not the root of common stalk celery.

Quick Summary

The edible bulb called "celery root" is celeriac, a unique celery variety, not the root of common stalk celery. It is versatile, nutritious, and can be enjoyed raw in salads or cooked in various ways.

Key Points

• Celeriac is the Root: The edible root you can eat is celeriac, a different variety of celery grown for its bulb.

• Not the Root of Stalk Celery: You don't typically eat the fibrous root system of the common green celery stalks sold in stores.

• Preparation is Key: Celeriac must be peeled to remove its tough, outer skin before use.

• Versatile Ingredient: Celeriac can be eaten both raw (in salads and slaws) and cooked (mashed, roasted, boiled, or puréed).

• Nutrient-Dense: This root vegetable is rich in fiber, vitamins K, C, and B6, and minerals like potassium.

• Prevent Browning: To stop peeled celeriac from oxidizing, soak it in a bowl of acidulated water.

Celeriac vs. Common Celery: What’s the Difference?

Many people confuse celeriac with the root of the standard celery stalks found in most supermarkets. In reality, they are two different cultivars of the same species, Apium graveolens, developed for distinct purposes. Standard celery (Apium graveolens var. dulce) is grown for its crisp, green stalks, while celeriac (Apium graveolens var. rapaceum) is cultivated specifically for its large, bulbous root. While they share a similar aromatic, herbaceous flavor, their textures and culinary uses are quite different.

How to Prepare and Cook Celeriac

Despite its intimidating, knobby exterior, celeriac is surprisingly easy to prepare. A few simple steps are needed before you can enjoy its sweet, nutty flavor.

Preparation Steps

1. Trim and Stabilize: Use a sharp chef's knife to slice off the top and bottom of the celeriac bulb to create a stable, flat base on your cutting board.
2. Peel the Skin: Stand the bulb upright and slice away the tough, rough skin and any clinging roots. A knife is more effective than a peeler for the initial tough skin. Continue peeling until only the creamy-white flesh remains.
3. Prevent Browning: Like apples or potatoes, celeriac oxidizes and browns quickly once peeled and cut. To prevent this, place the pieces in a bowl of acidulated water (water mixed with a splash of lemon juice or vinegar).
4. Chop and Store: Cut the celeriac into your desired shape for your recipe, such as cubes for roasting or thin matchsticks for a slaw.

Raw vs. Cooked

Celeriac is one of the more versatile root vegetables, equally delicious whether eaten raw or cooked.

For raw applications:

• Grate it into slaws with ingredients like apples, carrots, and a tangy dressing.
• Create a classic French celeriac rémoulade by mixing matchstick-cut celeriac with a creamy, mustardy mayonnaise dressing.
• Add thinly sliced or shaved celeriac to salads for a unique crunch and earthy flavor.

For cooked applications:

• Roasted: Toss cubes or wedges of celeriac with olive oil, salt, and herbs, and roast until tender and golden brown.
• Mashed: Boil peeled celeriac until soft, then mash it alone or with potatoes for a healthier, flavorful alternative to traditional mashed potatoes.
• Puréed: Cook celeriac until very tender, then blend with a little cream or stock to create a silky-smooth purée, perfect as a base for soups or sauces.
• Sautéed: Dice it finely and sauté in butter with herbs for a quick and savory side dish.

Nutritional Profile and Health Benefits

Celeriac isn't just tasty; it's also a nutritional powerhouse. It is a lower-carb, higher-fiber alternative to potatoes, making it a great choice for many diets.

Here are some of its key nutritional highlights:

• Rich in Vitamins: Celeriac is a great source of Vitamin K, which is essential for blood clotting and bone health. It also provides Vitamin C, an antioxidant that boosts the immune system, and B6, important for cognitive development.
• High in Minerals: It contains significant amounts of potassium, which helps regulate blood pressure, and phosphorus, which is vital for bone growth.
• Antioxidant-Packed: The antioxidants found in celeriac help reduce inflammation and protect against cell damage from free radicals.
• Supports Gut Health: The high fiber content promotes healthy digestion and provides nourishment for beneficial gut bacteria.

Comparison: Celery Stalk vs. Celery Root

Feature	Celery Stalk (Common Celery)	Celery Root (Celeriac)
Cultivation	Grown primarily for its crunchy, elongated stalks.	Cultivated specifically for its large, bulbous root.
Appearance	Long, green, crisp stalks and small leaves.	A large, knobby, brown root with a tough exterior and a firm, creamy-white interior.
Taste	Fresh, watery, with a familiar mild celery flavor.	Earthy, nutty, and slightly sweet with a more intense celery-like flavor.
Texture	Crunchy, stringy, and high in water content.	Crunchy when raw; dense, creamy, and slightly fibrous when cooked.
Common Uses	Snacking, salads, soups, stews, and as a garnish.	Soups, stews, mashes, purees, gratins, and raw in slaws.

Conclusion: The Edible Root

In conclusion, you absolutely can eat the root of a celery, but it is important to distinguish between the edible bulb of celeriac and the fibrous root system of common celery stalks. Celeriac is a wonderfully versatile vegetable that offers a unique flavor and impressive nutritional benefits. From grating it raw into a fresh slaw to roasting it until tender and sweet, celery root can add depth and complexity to a wide range of dishes, especially during the colder months when it is at its peak. Don't be put off by its humble appearance; celeriac is a truly rewarding ingredient for any cook. For inspiration on how to use it, you can explore many recipes from trusted sources. How to Cook Celeriac

Common Questions About Eating Celery Root

Frequently Asked Questions

What is the difference between celeriac and celery?

Celeriac, also known as celery root, is a different variety of the same plant species as common celery. While they share a flavor profile, celeriac is cultivated for its root, and common celery is grown for its stalks.

Can I eat celeriac raw?

Yes, you can eat celeriac raw. It is often grated or cut into matchsticks for salads and slaws, where it offers a crunchy texture and fresh, earthy flavor.

Do you have to peel celeriac before cooking?

Yes, you should peel celeriac before cooking. The outer skin is tough and gnarly and should be removed with a sharp knife to reveal the tender white flesh inside.

How do you cook celery root?

Celery root (celeriac) is very versatile and can be cooked in many ways, including roasting, boiling, mashing, pureeing, or sautéing, much like you would prepare a potato.

How do you prevent celeriac from browning?

To prevent celeriac from browning (oxidizing) after peeling, you can place the cut pieces in a bowl of water mixed with a splash of lemon juice or vinegar.

What does celeriac taste like?

Celeriac has a flavor similar to common celery but with earthy, nutty, and slightly sweet undertones. It becomes creamier and sweeter when cooked.

Is celeriac good for you?

Yes, celeriac is very healthy. It is a good source of fiber, vitamins K, C, and B6, and minerals like potassium and phosphorus. It also contains antioxidants and is lower in carbs than potatoes.