What vegetable resembles celery? Exploring Celeriac, Fennel, and More

Botanically, both celeriac and celery are varieties of the same plant species, Apium graveolens, making celeriac the root vegetable that most closely resembles celery. While their appearances are strikingly different, their similar flavor profiles and culinary uses make them comparable ingredients for many dishes.

Quick Summary

Several vegetables, including celeriac, fennel, and parsley root, offer flavor and texture profiles similar to celery. Each provides a unique twist, from the earthy sweetness of celery root to the mild anise flavor of fennel bulb, making them excellent substitutes in various recipes.

Key Points

• Celeriac: Also known as celery root, this bulb is botanically the same species as celery but cultivated for its earthy, nutty root, not its stalks.

• Fennel: This bulbous vegetable offers a crisp, celery-like texture but a distinct mild anise flavor that sweetens when cooked.

• Lovage: A potent herb with a strong, concentrated celery flavor in both its leaves and stalks, ideal for enhancing soups and stocks.

• Parsley Root: A root vegetable similar to a parsnip with a flavor profile reminiscent of both celery and celeriac.

• Texture Matters: Celeriac and parsley root have a dense, starchy texture when cooked, unlike the watery crunch of celery stalks.

• Flavor vs. Appearance: While vegetables like rhubarb or bok choy may have similar visual structures, celeriac and lovage are the closest flavor matches.

While traditional celery is prized for its crunchy, watery stalks, several other vegetables and herbs can provide a similar flavor or texture. Understanding the unique characteristics of each can help you choose the best option for your culinary needs.

Celeriac (Celery Root)

Celeriac is the root of a specific celery variety, prized for its earthy, nutty flavor with a distinct celery note. Despite its rough, knobby exterior, the pale, dense flesh is incredibly versatile. It is a fantastic celery substitute, particularly in cooked applications where its more intense flavor can shine. Unlike the watery crunch of celery stalks, celeriac has a dense, potato-like texture when cooked, making it perfect for mashing, pureeing, or roasting.

How to Prepare Celeriac

1. Peeling: Use a sharp chef's knife to trim off the top and bottom of the bulb. Place it on a flat end and slice away the tough outer skin, following the natural curve of the root.
2. Preventing Discoloration: Submerge peeled and cut celeriac in acidulated water (water with a splash of lemon juice or vinegar) to prevent browning.
3. Cooking: Celeriac can be boiled, steamed, roasted, or mashed. For a flavorful puree, boil diced celeriac until tender, then blend with butter or cream.

Fennel

Fennel is a bulbous vegetable with a feathery top and a crunchy, celery-like texture when raw. Its flavor is a mild, delicate anise or licorice, which mellows significantly when cooked, becoming sweeter. The entire fennel plant is edible, from the bulb to the fronds, which can be used as a garnish or herb. Fennel can provide the desired crunch and aromatic base in cooked dishes, though its flavor profile is different.

Using Fennel in Cooking

• Raw: Thinly sliced fennel adds a crisp texture and light flavor to salads and slaws.
• Cooked: Roast, sauté, or braise fennel to soften the texture and sweeten the flavor. It works well in soups and stews.
• Aromatics: Fennel stalks and fronds can be used in stocks and sauces, much like celery and parsley.

Parsley Root

Parsley root, sometimes called carrot parsley, is a root vegetable closely related to both parsley and celery. It resembles a parsnip but has a flavor reminiscent of celeriac and parsley. It is often used in soups, stews, and roasted vegetable dishes, especially in European cuisine. The leaves of parsley root are also edible and can be used as a fresh herb.

Lovage

Lovage is a perennial herb whose leaves and hollow stalks offer a strong, intense celery flavor. It can be overpowering if used in large quantities, so a little goes a long way. Lovage is excellent for adding a concentrated celery note to soups and stocks. Because its flavor holds up well to cooking, it is a great alternative to celery in long-simmering dishes.

Comparison Table: Celery vs. Its Lookalikes

Feature	Celery	Celeriac	Fennel	Lovage	Parsley Root
Appearance	Long, green stalks	Knobby, brown, bulbous root	White bulb, feathery fronds	Herbaceous green stalks	White, carrot-like root
Flavor Profile	Mild, watery, fresh	Earthy, nutty, subtle celery	Mild anise/licorice	Intense, strong celery	Earthy, sweet, subtle celery
Texture (Raw)	Crisp, crunchy, watery	Firm, dense, crunchy	Crisp, crunchy	Tender, slightly fibrous	Firm, dense
Primary Use	Snacks, salads, mirepoix	Roasting, mashing, pureeing	Salads, roasting, stock base	Soups, stews, stock base	Soups, roasting
Interchangeability	Not interchangeable with root	Can sub for celery in cooked dishes	Good for texture, different flavor	Small amounts for flavor	Root or leaves used for flavor

Culinary Applications

Selecting the right celery alternative depends on the recipe. If you need a vegetable with a similar crunch, sliced fennel bulb or jicama could work well for raw applications. For soups and stocks where the flavor is more important than the texture, celeriac or a small amount of lovage are excellent choices. Parsley root offers a dual benefit, providing an earthy root vegetable and fresh greens for seasoning, much like using celery stalks and leaves.

When substituting, consider the intensity of the flavor. Celeriac has an earthier and more concentrated celery flavor than the mild stalks, which means you might need less. Lovage is significantly more potent, so use it sparingly to avoid overpowering the dish. For a classic mirepoix (celery, onions, and carrots), celeriac is often used in European cooking and provides a richer, more robust flavor base.

Conclusion

Several vegetables resemble celery in function and flavor, each offering a unique profile. While celeriac is the most direct relative in terms of taste, other options like fennel, parsley root, and lovage provide distinct alternatives for various culinary applications. By understanding their differences, you can confidently experiment with these versatile ingredients to achieve the desired flavor and texture in your dishes.

Authoritative Link

For a deeper dive into using and preparing celeriac, explore this guide from a culinary resource(https://www.forksoverknives.com/how-tos/what-is-celeriac-celery-root-prep-tips-plus-recipes/).

Frequently Asked Questions

Is celeriac the same as celery?

No, celeriac and celery are from the same plant species but are different cultivated varieties. Celeriac is grown for its root, while celery is grown for its stalks.

Does fennel taste like celery?

Fennel has a similar crisp, crunchy texture to raw celery but features a distinct mild anise or licorice flavor, which mellows upon cooking.

Can I use lovage instead of celery in a recipe?

Yes, but use it sparingly. Lovage has a much more concentrated and intense celery flavor, so a small amount is enough to add the desired taste to soups and stews.

What is a good substitute for celery's crunch?

For a similar crunchy texture, consider using thinly sliced jicama, radishes, or even the raw bulb of fennel in salads.

What parts of fennel are edible?

The entire fennel plant is edible, including the white bulb, the long stalks, and the feathery fronds, which can be used as a fresh herb.

How do you prepare celeriac?

To prepare celeriac, first, use a sharp knife to peel away the tough, knobby outer skin. The pale flesh can then be diced, grated, or sliced for cooking or raw use.

What are the differences between celeriac and celery in soups?

In soups, celeriac provides a more intense, earthy, and nutty flavor compared to the milder, fresher taste of celery stalks. Celeriac also offers a smoother, thicker consistency when pureed.