Celeriac, celery root, Single Piece

  • Celery root can widely vary in size from small to large, but typically averages 10-14 centimeters in diameter and is globular, slightly flattened, and lopsided in shape. The gnarled corm is rough, brown, and thick, covered in small rootlets giving it a creviced appearance. Underneath the root rough exterior is a crisp, ivory to white flesh that is dense and firm. When raw, Celery root has a crisp consistency that transforms into a smooth and tender texture when cooked, similar to the flesh of the cooked potato. Celery root has a nutty, earthy, and slightly sweet flavor with notes of celery and parsley. Connected to the corm, the plant produces thin, green stems that resemble celery and are topped with small, serrated leaves.

  • Celery root can be eaten raw and is popularly grated or spiralized and tossed into salads, grain bowls, or fruit salads. The corm is also utilized in many cooked applications such as blanching, boiling, mashing, stewing, and roasting. Before cooking, the rough skin should be removed, and the white flesh should be soaked in a milk bath or in acidulated water to prevent the flesh from browning. Once prepared, Celery root can be utilized as a non-starchy substitute for potatoes for any meal and can be prepared similarly. Celery root can be cut into fries, mashed, roasted as a vegetarian steak, boiled and diced for a take on potato salad, pureed for soup, or sliced and baked into chips.

  • The corm will keep up to three weeks when wrapped in a paper towel in an unsealed plastic bag and stored in the refrigerator

  • Easy Roasted Celeriac Soup


    1 kg Celeriac diced
    1 Garlic bulb
    3 tbsp Olive oil
    1.45 ltr vegetable stock made with 2 stock cubes
    1 tbsp Lemon juice or to taste
    Salt and freshly ground pepper
    Chopped chives to garnish


    1. Preheat the oven to 190 C.
    2. Put the celeriac and olive oil in a bowl to combine.
    3. Spread the celeriac out on a baking tray, add the whole garlic bulb, and season with salt and pepper.
    4. Place in the oven and roast for 45 minutes (turning the celeriac a couple of times).
    5. Remove the garlic bulb and allow it to cool.
    6. Carry on roasting the celeriac for another 10 minutes or until golden.
    7. Once the garlic has cooled, slice the top off and squeeze the garlic out of its skin into a large pan.
    8. Add the roasted celeriac, stock, and lemon juice then blend (I use a stick blender).
    9. Heat through, adjust seasoning if necessary and serve with a sprinkling of chopped chives.