The American Name: Celery Root
In the United States, the knobby, globe-like root vegetable known across Europe as celeriac is almost universally called celery root. This name makes logical sense, as it is, in fact, the root of a specific type of celery plant. The moniker helps differentiate it from the more familiar, bright green, stalk-shaped celery sold in American grocery stores. Other, less common names you might encounter include "turnip-rooted celery" or "knob celery," though these are far less prevalent in everyday conversation. Understanding the name is the first step toward embracing this delicious and nutritious vegetable into your culinary repertoire.
Celeriac vs. Stalk Celery: A Comparison
While they are close botanical cousins, celeriac and standard stalk celery are not interchangeable. They have significant differences in appearance, texture, flavor, and how they are used in cooking. Cultivated varieties of the Apium graveolens species were developed to favor either the juicy stalk or the earthy root.
| Feature | Celeriac (Celery Root) | Stalk Celery |
|---|---|---|
| Appearance | Bulbous, knobby, brown exterior with a white interior. | Long, green, crisp stalks and leaves. |
| Texture | Dense, similar to a potato or rutabaga when cooked. | Crunchy, stringy, and high in water content. |
| Flavor | A more concentrated, earthier, and nuttier celery flavor. | Milder, fresher, and more herbaceous. |
| Culinary Use | Cooked (pureed, roasted) or raw (salads, slaws). | Mostly raw (salads, snacks) or as an aromatic base. |
How to Prepare and Cook Celeriac
Don't be intimidated by celeriac's rough, gnarled exterior; the preparation is straightforward. Here’s a step-by-step guide to getting started:
Preparation:
- Peeling: Use a sturdy chef's knife to lop off the top and bottom, creating a flat surface on both ends. This allows you to safely stand the celeriac upright. From there, slice downwards along the sides, following the contours to remove the skin and any knobby roots. You may need to use a smaller knife or a sturdy peeler for smaller, more stubborn spots.
- Slicing and Dicing: Once peeled, the interior is a creamy white that oxidizes quickly. To prevent discoloration, place the cut pieces into acidulated water (water with a squeeze of lemon) if not using immediately.
Cooking Methods:
- Puree: A classic preparation is a silky-smooth puree. Simply boil chunks of celeriac in milk or water until tender, then blend with butter and seasonings. It makes a delicious, lower-carb alternative to mashed potatoes.
- Roasted: Cubes or wedges of celeriac can be roasted alongside other root vegetables. Toss with olive oil, salt, and pepper for a caramelized, earthy side dish.
- Raw: In a French classic, céleri rémoulade, celeriac is grated and tossed with a creamy, tangy Dijon dressing. It can also be shaved thinly and added to salads for a fresh, crisp texture.
The Health Benefits of Celeriac
Beyond its culinary appeal, celeriac offers a wealth of nutritional benefits, making it a healthy addition to any diet. A one-cup serving of raw celeriac is low in calories and packed with essential vitamins and minerals.
Nutritional highlights include:
- Excellent Source of Vitamin K: Crucial for blood clotting and bone health, celeriac is a great way to boost your intake.
- Good Source of Vitamin C: This powerful antioxidant helps support immune function and fights inflammation.
- Rich in Potassium: An important mineral for regulating blood pressure and supporting heart health.
- High in Fiber: Dietary fiber from celeriac aids digestion and promotes a healthy gut.
- Minerals: It also provides useful amounts of phosphorus, magnesium, and manganese.
The Culinary Versatility of Celery Root
Celery root's dense, mild flavor makes it incredibly versatile. It can be a star ingredient in its own right or a supporting player, adding depth and nutrition to a variety of dishes. Here are a few more ways to use it:
Versatile Recipe Ideas:
- Soups and Stews: Add diced celeriac to your favorite soups and stews. It will soften and impart a delicate celery flavor, much like its stalky counterpart.
- Gratins: Layer thinly sliced celeriac with cream and cheese for a decadent, root vegetable gratin.
- Fries: Cut peeled celeriac into sticks, toss with oil and seasonings, and bake until golden and crisp for a healthier, flavorful alternative to traditional fries.
- Sautéed: Cubed or sliced celeriac can be sautéed with butter or olive oil and fresh herbs until tender and browned.
For more detailed recipes and cooking methods, the Martha Stewart website offers an in-depth guide: What Is Celeriac—and How to Use It.
Conclusion
While the name celeriac might be unfamiliar to some Americans, the vegetable itself—celery root—is a versatile, nutrient-dense ingredient well worth exploring. Despite its unappealing exterior, its mild, earthy flavor and dense texture make it a fantastic substitute for starchy vegetables in purees, roasts, and salads. By embracing this underdog of the root vegetable world, you can add a delicious and healthy new dimension to your meals.
