What Is Celeriac and What Does It Taste Like? A Complete Guide

December 21, 2025 •

5 min read

Despite its unappealing and knobby exterior, celeriac (or celery root) is a versatile and flavorful root vegetable, cultivated specifically for its edible base. What is celeriac and what does it taste like is a common question for those unfamiliar with this European staple that offers a delicate, nutty taste and a creamy texture when cooked.

Quick Summary

Celeriac, a bulbous root vegetable, has a subtle, earthy, and nutty flavor with hints of celery, becoming sweet and mellow when cooked. Its texture is crisp raw but transforms to a velvety mash or hearty roast, perfect for many dishes.

Key Points

What it is: Celeriac is a variety of celery grown for its large, edible root, not the same as stalk celery.
Taste: The flavor is nutty, subtly earthy, and slightly herbaceous, resembling celery but sweeter and less intense.
Texture: Its texture is firm and crunchy when raw but becomes wonderfully creamy and velvety when cooked.
Preparation: Use a sharp knife to remove its tough, knobby exterior; submerge cut pieces in acidulated water to prevent browning.
Uses: It is highly versatile and can be mashed, roasted, puréed into soups, or grated raw for salads like remoulade.
Health Benefits: Rich in fiber and essential vitamins like K and C, it’s a nutritious and lower-carb alternative to potatoes.
Storage: Whole, unwashed celeriac stores for weeks in a cool, dark place or in the fridge.

What Exactly Is Celeriac?

Celeriac, also known as celery root, knob celery, or turnip-rooted celery, is a distinct variety of celery (Apium graveolens) grown for its large, bulbous root rather than its stalks. Originating in the Mediterranean basin, it is a winter vegetable that has been a staple in European cuisine for centuries, though it is now grown worldwide, including in North America. Its appearance is rugged and intimidating, with a gnarled, brown outer skin and fine rootlets. However, beneath the tough exterior lies a creamy-white flesh that is surprisingly versatile.

Celeriac vs. Celery: Is It Just the Root?

Many people mistakenly believe celeriac is simply the root of the standard celery found in supermarkets. In reality, while they are botanical cousins from the same plant species, they are different cultivars bred for separate purposes. The main differences are in their physical form, texture, flavor intensity, and culinary uses. This side-by-side comparison clarifies the distinction:


Feature	Celeriac (Celery Root)	Celery (Stalk Celery)
Part Used	Large, bulbous root	Long, crisp stalks
Flavor Profile	Subtly sweet, nutty, earthy, and mellow	Pungent, assertive, and herbaceous
Texture (Raw)	Firm, crunchy, and crisp	Crisp and watery, with fibrous strings
Texture (Cooked)	Creamy, tender, and becomes silky smooth	Softens but remains quite fibrous and stringy
Primary Use	Purées, roasts, mashes, soups	Salads, stews, snacks, broths
Preparation	Peeling is difficult; requires a sharp knife	Simple trimming and washing

The Unique Flavor and Texture Profile

When raw, celeriac has a flavor that is a pleasant blend of celery and parsley, with a fresh, peppery edge. Its texture is crisp and firm, similar to an apple or turnip. Once cooked, its magic truly shines. The vegetable becomes sweet, earthy, and nutty, with a much more subdued and mellow celery flavor. The texture transforms from firm to exceptionally creamy and velvety, making it an excellent base for purées and soups.

How to Prepare Celeriac

Preparing celeriac can seem daunting, but a sharp knife and a bit of technique make it simple. Remember that once cut, the flesh oxidizes and browns quickly, so it's best to have a bowl of acidulated water (water with lemon juice) ready to submerge the pieces.

Wash and Stabilize: Scrub the exterior to remove all dirt. Slice off a small portion from the root end and the top end to create two flat, stable surfaces.
Peel the Skin: Place the celeriac on one of its flat ends. Use a sturdy chef's knife or paring knife to slice downwards, following the curve of the bulb to remove the tough, fibrous outer skin and any residual rootlets.
Cut and Prevent Browning: Immediately chop the peeled celeriac into cubes, slices, or matchsticks, depending on your recipe. Place the cut pieces into a bowl of acidulated water until ready to use.

Versatile Ways to Cook with Celeriac

Celeriac is a wonderfully versatile vegetable that can be prepared in numerous ways, showcasing its unique taste and texture. Here are some popular culinary uses:

Mashed: Boil chunks until tender and mash with butter, cream, and a pinch of nutmeg for a delicious, creamy purée that is a lower-carb alternative to mashed potatoes.
Roasted: Cut into cubes or wedges, toss with olive oil and herbs, and roast alongside other root vegetables for a caramelized, sweet, and nutty flavor.
Soup: Use celeriac as the base for a creamy, earthy, and satisfying soup. It pairs beautifully with ingredients like leeks, apples, and herbs.
Remoulade: This classic French salad involves shredding raw celeriac into matchsticks and tossing them in a tangy, mustard-based mayonnaise dressing.
Fries or Chips: Cut into thin strips or slices, toss with oil and salt, and bake until golden and crisp for a healthier snack.
In Place of Potato: Celeriac is significantly lower in carbs than potatoes, making it a favorite for those on keto or low-carb diets. Use it in gratins, cottage pie toppings, or simply as a mash.
Stocks: Its subtle celery flavor makes it an excellent addition to vegetable stocks and broths.

Health Benefits of Celeriac

Beyond its culinary appeal, celeriac offers a wealth of health benefits. It is a nutrient-dense vegetable that is naturally low in fat and calories. It is also high in dietary fiber, which aids digestion and promotes a healthy gut. A 100g serving of raw celeriac is an excellent source of several vitamins and minerals:

Vitamin K: Essential for blood clotting and bone health, with one serving providing over a third of the daily value.
Vitamin C: A powerful antioxidant that supports immune function.
Potassium: Helps regulate blood pressure and supports cardiovascular health.
Vitamin B6: Important for brain health and metabolism.
Manganese: Plays a role in antioxidant defense and bone formation.
Fiber: High fiber content helps promote gut health and satiety.

How to Store Celeriac Properly

Proper storage is key to extending the life of celeriac and ensuring its flavor and texture remain intact. For best results, choose a firm, unblemished root that feels heavy for its size.

Whole Storage: Store the whole, unwashed, and unpeeled celeriac loosely wrapped in a paper bag or plastic wrap in the refrigerator's crisper drawer. It will keep for several weeks, if not months, under these conditions.
Cut Storage: Once cut or peeled, celeriac will begin to brown. To combat this, place the pieces in a bowl of acidulated water (water with lemon juice or vinegar) and store them in the fridge for up to three days.

Conclusion: Embracing the Knobby Vegetable

Celeriac may look a little rugged on the outside, but it is a chef's secret ingredient and a home cook's best-kept secret for good reason. Its mild, earthy, and nutty flavor makes it a fantastic and versatile ingredient for many dishes, both raw and cooked. From a creamy, smooth mash to a crisp remoulade, the possibilities are endless for this healthy root vegetable. By understanding what celeriac is and embracing its unique taste, you can unlock a new world of hearty and delicious meals. For more celeriac inspiration, including recipes, be sure to check out some of the great resources at Allrecipes.com.

Frequently Asked Questions

Celeriac is extremely versatile. It can be used raw, grated into salads like a classic remoulade, or cooked and used for creamy purées, soups, stews, gratins, roasts, and even a low-carb alternative to mashed potatoes.

Celeriac has a mild, earthy, and nutty flavor with a subtle hint of celery. When cooked, it becomes sweeter and mellower, while its raw form has a crisp texture and a slightly more pronounced, peppery flavor.

Yes, celeriac and celery root are two names for the same vegetable. It's a specific variety of the celery plant (Apium graveolens) that was cultivated for its root rather than its stalks.

Yes, you need to peel celeriac before cooking or eating it raw. Its outer skin is tough, knobby, and inedible. A sharp knife is best for removing the bumpy, fibrous layer to reveal the creamy-white flesh underneath.

Once peeled or cut, celeriac oxidizes and browns rapidly, similar to an apple. To prevent this, submerge the prepared pieces immediately in a bowl of acidulated water, which is water with a squeeze of lemon juice or a splash of white wine vinegar.

While both come from the same plant species, celeriac is grown for its root, while common celery is grown for its stalks. Celeriac has an earthier, milder flavor and a dense, potato-like texture when cooked, whereas celery has a stronger, more watery flavor and crisp texture.

Celeriac is an excellent lower-carb and lower-calorie alternative to potatoes. It can be prepared in many of the same ways, such as mashing, roasting, and cutting into fries, offering a rich flavor and a similarly creamy texture when cooked.