Celeriac: how to cook this often neglected vegetable?

A white, rough, earthy ball with a green stem at the end… celeriac appears unappetizing and yet… This somewhat forgotten vegetable can be cooked in many ways. Its taste might even surprise you. Although it is generally found almost all year round on the markets, the peak season for this root vegetable extends from the beginning of autumn to the end of winter. So now is the time to take advantage of it.

Be careful not to confuse it with its cousin stalk celery, which is long and green and has a more acidic and less rounded taste. Moreover, the little nutty taste that is specific to celery root is a real asset. This makes it a very good product, especially to accompany meats. In soup, puree or even gratin, today we show you how to reinvent this vegetable.

This creamy puree combines the sweetness of carrots and potatoes with the slightly earthy flavor of celeriac. After cooking these vegetables in water, they are mashed with a little butter and cream to obtain a smooth and tender texture. Perfect to accompany meat or fish, this puree brings a touch of lightness and deliciousness to your meal. Here is the recipe for celeriac, carrot and potato puree.

This velouté combines the sweetness of leeks and the subtlety of celeriac, enhanced by a hint of cumin which adds a slightly spicy and fragrant note. The vegetables are cooked gently before being blended into a creamy soup, perfect for warming up winter evenings. Served with a drizzle of olive oil and a few cumin seeds, this dish is both simple and refined. Here is the recipe for celeriac, leek and cumin velouté.

This generous gratin combines the subtle flavor of celeriac and potatoes with the creamy power of gorgonzola. The vegetable slices are layered and coated with cream before being browned in the oven. The melted cheese brings an irresistible creaminess and a touch of character to this comforting and delicious dish. Here is the recipe for celeriac, potato and gorgonzola gratin.

In this fresh, crunchy salad, grated celeriac pairs perfectly with the tangy sweetness of apples and the crunch of walnuts. Roquefort, with its creamy texture and pronounced taste, brings a nice depth to the whole. Seasoned with a vinaigrette, this salad is both light and delicious, ideal for a starter or a quick lunch. Here is the recipe for celeriac, apple, walnut and Roquefort salad.

A revisited classic, this remoulade combines grated celeriac with the tangy freshness of green apple. The creamy sauce made from mustard, mayonnaise and lemon envelops everything with a beautiful creaminess, creating a harmony of flavors between crunchy and sweet. Perfect as a starter or accompaniment, this remoulade is a must for light and tasty cuisine. Here is the recipe for celeriac remoulade with green apple.

If celery root is eaten raw or cooked, it is however important to remove its skin to consume it. But to avoid wasting it, know that if you rinse it and clean it of possible impurities, you can use it for another recipe. Indeed, as you probably know, there is nothing better than vegetable peelings for making a good, tasty broth. A broth that can be used in various dishes such as stew.

To store celery root, it is best to put it in the fridge. If the latter is whole, place it in the refrigerator compartment. We advise you to wrap it in aluminum foil so that its strong scent does not impact the other foods in your fridge.

You can also store it raw in pieces. To do this, remove the skin and keep it for 3 to 4 days in an airtight container. This is the same process if your celery root is cooked.

You now have all the cards in hand to enhance this vegetable!