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Get to the Root of It! - 67 recipes

Celery Root, also known as Celeriac, has a mild celery flavor with a potato-like texture. Find recipes that are sure to please for this often-ignored root of the celery plant.

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By á-4084

Rate this recipe 4.3/5 (4 Votes)
Celery Salad with Celery Root and Horseradish 1 Picture
Details

Servings 6

  • 1 medium celery root (about 1 pound)
  • 10 large celery stalks, thinly sliced on a sharp diagonal, plus 1/2 cup celery leaves
  • 1 small shallot, thinly sliced into rings
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon prepared horseradish
  • Kosher salt and freshly ground black pepper
  • 1/2 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1/2 cup (packed) flat-leaf parsley leaves

See this recipe

Peel and halve celery root

Top rated Celery Root recipes

By

Preheat the oven to 350°

  • 1/2 cup walnut halves
  • 1/4 cup cider vinegar
  • 2 tablespoons minced shallot
  • 1 tablespoon Dijon mustard
  • Sea salt and freshly ground pepper
  • 6 tablespoons extra-virgin olive oil
  • 1 cup crumbled blue cheese
  • 2 celery roots (3/4 pound each), peeled and cut into 1/4-inch dice
  • 3 large Granny Smith apples—peeled, cored and cut into 1/4-inch dice
4.5/5 (2 Votes)

By

Place a rimmed baking sheet on the bottom oven rack and preheat to 425 degrees F

  • 3 pounds celery root, peeled and cut into 1-inch chunks
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh thyme
  • 1 teaspoon hot paprika
  • Kosher salt
  • 3 pounds carrots, peeled and cut into 1-inch chunks
  • 2 tablespoons chopped fresh parsley
4.5/5 (11 Votes)

By

This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and e...

  • 3 tbsp. Dijon mustard
  • 3 egg yolks
  • 1 1/2 cups canola oil
  • 1/4 tsp. cayenne
  • Juice of 2 lemons
  • 3 lb. celery root, peeled and cut into 1/8"-thick matchsticks
  • 1 tbsp. minced kalamata olives
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup thinly sliced parsley
4.5/5 (2 Votes)

By

A decadent and creamy soup to get you through frigid winter days

  • 3 tablespoon(s) olive oil, plus more for garnish
  • 3 slice(s) sourdough bread, crusts removed, cut into 1/2-inch cubes
  • 1 tablespoon(s) chopped parsley
  • 1 tablespoon(s) truffle oil, plus more for garnish
  • 1 medium onion, chopped
  • 2 clove(s) garlic, chopped
  • 1 large (about 2 pounds) celery root, peeled and cut into 1-inch cubes
  • 4 cup(s) vegetable broth
  • 1/2 cup(s) heavy cream
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) freshly ground pepper
4.5/5 (2 Votes)

By

Fill a bowl with ice water; add half of the lemon juice and 1 Tbl

  • Juice of 2 lemons
  • Kosher salt
  • 1 medium celery root
  • 1 Tbl. Dijon mustard
  • 1 tsp. white wine vinegar
  • Freshly ground pepper
  • 3 Tbl. extra virgin olive oil
  • 2 Tbl. heavy cream
  • 1 head frisee, torn
  • 1 head radicchio, torn
5/5 (1 Votes)

By

Add celery root to a large pot of boiling salted water

  • 2 lb celery root peeled, cut into 3/4" cubes
  • 1 1/2 lb kohlrabi, peeled, cut into 1/2" cubes
  • 1 lb russet potatoes, peeled, cut into 1" cubes
  • 1 Granny Smith apple peeled, cor ed, cut into 1" cubes
  • 2 tbsp unsalted butter
  • fresh chervil sprigs
5/5 (1 Votes)

By

Preheat the oven to 350. Chop off the top of the garlic head, exposing the individual cloves

  • 4 celery roots
  • 1 head garlic
  • 3 parsnips, (cleaned and peeled)
  • 2 tablespoons olive oil
  • 1 tablespoon organic butter (optional) - I use Earth Balance because it's dairy-free
  • 1/2 cup organic vegetable broth (optional)
  • Salt and pepper to taste
5/5 (1 Votes)

By

Yield: 12 servings (serving size: 2 filled leaves) Calories:70 Fat:4g (sat 0

  • 2 cups shredded peeled celery root (about 1 pound)
  • 1/2 cup finely chopped red onion
  • 8 ounces lump crabmeat, drained and shell pieces removed
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely chopped tarragon
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground red pepper
  • 2 tablespoons olive oil
  • 24 baby Boston lettuce leaves
5/5 (1 Votes)

By

Place a large stockpot over medium heat

  • Sea salt
  • 3 Tbsp. extra-virgin olive oil
  • 2 medium celery roots , peeled and cut into 1-inch cubes
  • 2 stalks celery , chopped
  • 1 large onion , chopped
  • 2 quarts faux chicken or vegetable broth (try Better than Bouillon brand)
  • 1 bay leaf
  • 1 cup thick Cashew Cream
  • Freshly ground black pepper
  • 1 unpeeled Granny Smith apple , very finely diced
  • Chive oil
5/5 (1 Votes)

By

Put the celery root, onion, mustard, lemon juice, tarragon and egg in a food processor, fitted with a metal blade

  • 2 ounces celery root peeled, and finely chopped - (abt 1 cup)
  • 1/4 cup chopped yellow onions
  • 2 teaspoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons chopped fresh tarragon leaves
  • 1 large egg
  • Salt to taste
  • Cayenne pepper to taste
  • 1 cup vegetable oil
  • 1 pound lump crabmeat picked over for shells and cartilage
  • Freshly-ground black pepper to taste
  • 2 cups shredded radicchio
  • 1 tablespoon extra-virgin olive oil
  • 1 recipe Tempura Roasted Peppers (see recipe)
  • 1 tablespoon finely-chopped fresh parsley leaves
5/5 (1 Votes)

By

Place the shallot, garlic and butter in a small stock pot over medium heat

  • 3/4 cup shallot, 1/2″ dice
  • 1 large garlic clove, chopped
  • 1 tablespoon butter
  • Kosher salt
  • Ground black pepper
  • 2 cups celery root, 1/2″ dice, about 10 oz, from 20 oz untrimmed bulb
  • 1 lb Jerusalem artichokes (aka sunchokes), scrubbed well and cut into 1/2″ pieces
  • 4 cups stock
  • 2 tablespoons hazelnuts, roughly chopped
  • Fresh pomegranate seeds
  • Good fruity finishing oil
4.8/5 (5 Votes)

By

* Preheat oven to 350°F. * Wash then blanch green beans

  • ~For the Bechemel:
  • 4 cups green beans, trimmed
  • 4 slices of thick-cut bacon
  • 1 1/2 cups button mushrooms
  • 1/2 piece celery root
  • 4 tablespoons unsalted butter
  • 1/2 onion peeled, and chopped
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 4 cups whole milk
  • 2 tablespoons Whole grain mustard
  • A couple sprigs parsley, chopped
  • 1 box French’s Fried Onions
  • Italian seasoned breadcrumbs
4.6/5 (7 Votes)

By

Peel the celery root, then cut it into large chunks

  • 2 large celery roots (about 3 pounds/1.5 kg)
  • 8 ounces (250 g) of butter
  • 1 teaspoon (5 mL) of nutmeg
  • A sprinkle or two of salt and lots of freshly ground pepper
4.5/5 (6 Votes)

By

This salad is surprisingly refreshing with the tang of lemon

  • 1 lb celery root, peeled and grated
  • 1/2 an apple, peeled and grated
  • 1/2 cup mayonnaise
  • 2 tablespoons dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped parsley
  • Salt to taste
  • Pepper to taste
4.4/5 (10 Votes)

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