What is
Celeriac?

Celeriac, also known as celery root, is a type of root vegetable closely related to celery. It has a round, knobby shape and a rough, brownish skin, with pale greenish-white flesh inside. It has an earthy, sweet flavor and is commonly used in soups, purees, salads, and as a roasted vegetable.

Origins & History

Celeriac is believed to have originated in the Mediterranean region and has been cultivated since ancient times. It was primarily used for medicinal purposes before becoming recognized as a culinary vegetable in the 19th century. Traditionally, it is a staple in European cuisine, especially in French and Italian cooking.

Taste & Texture

Celeriac has a unique flavor that is earthy and slightly nutty, with a hint of parsley and celery. When cooked, it becomes tender and creamy, making it a great addition to various savory dishes.

Ingredients

Celeriac

The main ingredient, celeriac is a root vegetable with a firm texture and a flavor profile reminiscent of celery but more intense.

Butter

Often used for sautéing or adding creaminess when cooking celeriac.

Salt

Commonly used in cooking to enhance the flavors of the dish.

Pepper

Used for seasoning, it adds a mild heat and depth of flavor.

Herbs (e.g., thyme, parsley)

Fresh herbs are often added for flavoring and garnishing.