35 Delicious Celeriac Recipes for Creative Cooking

Zesty, versatile, and wonderfully underrated, celeriac is the root vegetable that deserves a starring role in your kitchen! Whether you’re craving comforting soups, elegant sides, or quick weeknight dinners, this humble veggie delivers incredible flavor and texture. Ready to get creative? Dive into our roundup of 35 delicious celeriac recipes and discover your new favorite dish.

Creamy Celeriac and Potato Soup

Getting cozy with a warm bowl of soup is my favorite way to combat the chilly weather, and this creamy celeriac and potato version has become my absolute go-to. I first discovered celeriac at a farmers market a few years ago and was instantly hooked by its subtle celery flavor that becomes wonderfully mellow when cooked. There’s something so comforting about the way this soup comes together—it’s like a warm hug in a bowl.

Ingredients

– 2 tablespoons extra virgin olive oil (my go-to for sautéing)
– 1 large yellow onion, chopped (I like mine finely diced for even cooking)
– 2 cloves garlic, minced (fresh garlic makes all the difference here)
– 1 large celeriac root, peeled and cubed (about 4 cups – don’t be intimidated by its knobby appearance!)
– 2 medium russet potatoes, peeled and cubed (about 3 cups – I prefer russets for their starchiness)
– 4 cups vegetable broth (homemade if you have it, but store-bought works great too)
– 1 cup heavy cream (room temperature blends in more smoothly)
– 1 teaspoon salt (I use fine sea salt)
– ½ teaspoon black pepper (freshly ground if possible)
– 2 tablespoons chopped fresh parsley (for garnish – it adds such a fresh pop)

Instructions

1. Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for 2 minutes until shimmering.
2. Add 1 large chopped yellow onion and cook for 6-8 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 2 cloves of minced garlic and cook for exactly 1 minute until fragrant but not browned.
4. Add 4 cups of cubed celeriac and 3 cups of cubed potatoes to the pot, stirring to coat with the oil and aromatics.
5. Pour in 4 cups of vegetable broth, making sure it covers the vegetables by about an inch.
6. Bring the mixture to a boil over high heat, then immediately reduce to a simmer.
7. Cover the pot and simmer for 25-30 minutes until both celeriac and potatoes are completely tender when pierced with a fork.
8. Carefully transfer the hot soup in batches to a blender, filling only halfway to prevent overflow.
9. Blend each batch on high speed for 45-60 seconds until completely smooth and creamy.
10. Return all blended soup to the pot and place over low heat.
11. Stir in 1 cup of room temperature heavy cream until fully incorporated.
12. Season with 1 teaspoon of salt and ½ teaspoon of black pepper, tasting and adjusting if needed.
13. Ladle the hot soup into bowls and garnish each serving with a sprinkle of fresh parsley.

Really, the velvety texture of this soup is what dreams are made of—it’s impossibly smooth yet substantial enough to feel satisfying. The celeriac adds this wonderful earthy note that plays beautifully against the potato’s comforting starchiness. I love serving it with crusty bread for dipping or topping it with crispy croutons for some textural contrast.

Roasted Celeriac with Herbs and Garlic

Nothing beats the cozy aroma of roasted vegetables filling my kitchen on a crisp fall afternoon. I discovered celeriac a few years back at a farmers market and was instantly hooked by its knobby charm—it’s like celery’s earthier, more sophisticated cousin. This roasted version with herbs and garlic has become my go-to side dish for everything from weeknight dinners to holiday feasts.

Ingredients

• 1 large celeriac (about 2 pounds) – look for one that feels heavy for its size with minimal blemishes
• 3 tablespoons extra virgin olive oil – my go-to for roasting because it adds fruity notes
• 4 garlic cloves – I always use fresh, not pre-minced, for the best flavor
• 1 tablespoon fresh rosemary – I grow it in my kitchen window herb garden
• 1 teaspoon fresh thyme leaves – stripping them from the stems is my little meditation moment
• ½ teaspoon kosher salt – I prefer it over table salt for its clean taste
• ¼ teaspoon black pepper – freshly cracked makes all the difference

Instructions

1. Preheat your oven to 400°F – this ensures even cooking from the moment the pan goes in.
2. Peel the celeriac thoroughly with a sharp vegetable peeler, removing all the knobby brown skin.
3. Cut the peeled celeriac into 1-inch cubes – try to keep them uniform so they cook at the same rate.
4. Place the celeriac cubes in a large mixing bowl.
5. Mince the garlic cloves finely – a pro tip: crush them slightly with the flat side of your knife first to make peeling easier.
6. Strip the rosemary leaves from their stems and chop them finely.
7. Add the olive oil, minced garlic, chopped rosemary, thyme leaves, salt, and pepper to the bowl with the celeriac.
8. Toss everything together until the celeriac cubes are evenly coated with the oil and herb mixture.
9. Spread the seasoned celeriac in a single layer on a rimmed baking sheet – don’t crowd them or they’ll steam instead of roast.
10. Roast in the preheated oven for 35-40 minutes, stirring halfway through, until the edges are golden brown and crispy.
11. Test for doneness by piercing a cube with a fork – it should slide in easily with no resistance.

But what really wins me over is how the outside gets beautifully caramelized while the inside stays creamy and tender. The garlic mellows into sweetness, and the herbs create this incredible fragrance that makes your whole house smell like a professional kitchen. I love serving this alongside roasted chicken or tossing it into grain bowls for extra heft—sometimes I even mash it with potatoes for a flavorful twist on classic mashed potatoes.

Celeriac and Apple Slaw with Lemon Dressing

My farmers market haul last weekend included this gnarly-looking celeriac root that my kids called “alien brain” – but trust me, its earthy flavor transforms into something magical when paired with crisp apples. I’ve been making this slaw for years as my go-to potluck dish because it always disappears first, and the lemon dressing cuts through the richness of holiday meals perfectly.

Ingredients

• 1 medium celeriac root (about 1 pound) – look for firm ones without soft spots
• 2 crisp apples – I love Honeycrisp for their sweet-tart balance
• 1/4 cup fresh lemon juice – always freshly squeezed, never bottled
• 2 tablespoons extra virgin olive oil – my favorite California brand has the perfect fruity notes
• 1 tablespoon honey – local raw honey adds wonderful floral undertones
• 1/4 cup chopped fresh parsley – flat-leaf has more flavor than curly in my opinion
• 1/2 teaspoon sea salt – I prefer coarse for better texture
• 1/4 teaspoon black pepper – freshly ground makes all the difference

Instructions

1. Peel the celeriac root completely using a sharp vegetable peeler, removing all the brown outer skin.
2. Cut the peeled celeriac into matchstick-sized pieces using a mandoline or sharp knife for uniform shredding.
3. Core the apples and cut them into similar matchstick pieces, working quickly to prevent browning.
4. Combine the celeriac and apple pieces in a large mixing bowl, tossing them together gently.
5. In a separate small bowl, whisk together the fresh lemon juice and olive oil until emulsified, about 30 seconds of vigorous whisking.
6. Add the honey to the dressing mixture and continue whisking until fully incorporated and smooth.
7. Stir in the sea salt and black pepper to the dressing, adjusting the seasoning at this stage.
8. Pour the prepared dressing over the celeriac and apple mixture in the large bowl.
9. Add the chopped fresh parsley to the slaw mixture.
10. Toss everything together thoroughly until all ingredients are evenly coated with dressing, about 1-2 minutes of mixing.
11. Let the slaw rest at room temperature for 15 minutes to allow the flavors to meld together.
12. Give the slaw one final toss before serving to redistribute any settled dressing.

After resting, the celeriac softens just enough while the apples maintain their satisfying crunch, creating this wonderful textural contrast that keeps you coming back for another forkful. I love how the lemon dressing brightens everything up without being overly acidic, making it perfect alongside roasted meats or piled high on pulled pork sandwiches for that extra freshness. Sometimes I’ll add toasted walnuts for crunch or serve it over bitter greens for a more substantial salad – it’s surprisingly versatile for such a simple preparation.

Celeriac Gratin with Parmesan and Thyme

My family always teases me about my love for underrated vegetables, but this celeriac gratin completely won them over last Thanksgiving. There’s something magical about how the humble celery root transforms into this creamy, cheesy masterpiece that feels both rustic and elegant.

Ingredients

– 1 large celeriac (about 2 pounds), peeled and sliced ⅛-inch thick – I find thinner slices create the best layered texture
– 1 cup heavy cream – don’t skimp here, the richness makes the dish
– ¾ cup freshly grated Parmesan cheese – I always grate my own for better melting
– 2 tablespoons unsalted butter – room temperature works best for greasing
– 1 tablespoon fresh thyme leaves – stripped from about 6 sprigs
– 1 teaspoon kosher salt – I prefer Diamond Crystal for even distribution
– ½ teaspoon freshly ground black pepper – freshly cracked makes all the difference
– ¼ teaspoon freshly grated nutmeg – just a hint adds wonderful warmth

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Generously grease a 9×9 inch baking dish with all the butter, making sure to coat the bottom and sides thoroughly.
3. Arrange one-third of the celeriac slices in a single layer, slightly overlapping them like shingles.
4. Sprinkle one-third of the salt, pepper, thyme, and nutmeg evenly over the celeriac layer.
5. Pour one-third of the heavy cream over the seasoned celeriac, letting it seep between the slices.
6. Sprinkle one-third of the Parmesan cheese evenly across the cream-coated layer.
7. Repeat steps 3 through 6 two more times to create three complete layers.
8. Cover the baking dish tightly with aluminum foil, creating a seal around the edges.
9. Bake at 375°F for 45 minutes until the celeriac is tender when pierced with a knife.
10. Remove the foil carefully to avoid steam burns and continue baking for 20 minutes until the top is golden brown and bubbly.
11. Let the gratin rest for 15 minutes at room temperature before serving to allow the layers to set.
12. Use a sharp knife to cut clean portions, wiping the blade between cuts for neat slices.

Out of the oven, this gratin emerges with a beautifully crisp, golden crust that gives way to tender, creamy layers beneath. The celeriac maintains just enough texture to stand up to the rich Parmesan sauce, while the thyme adds an earthy note that balances the dish perfectly. I love serving it alongside roast chicken or as the star of a vegetarian meal with a bright arugula salad to cut through the richness.

Sautéed Celeriac with Bacon and Onions

Getting this gorgeous root vegetable to shine is one of my favorite kitchen challenges, especially when cooler weather hits and I’m craving something hearty yet fresh. I first fell for celeriac’s potential after a friend grew it in her garden and handed me a knobby, intimidating specimen—now it’s a regular in my winter rotation.

Ingredients

– 1 large celeriac root (about 1.5 lbs), peeled and cut into ½-inch cubes—don’t skip peeling, that skin is tough!
– 4 slices thick-cut bacon, chopped (I love the smoky flavor this adds)
– 1 medium yellow onion, thinly sliced
– 2 tablespoons extra virgin olive oil (my go-to for sautéing)
– 2 cloves garlic, minced
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh parsley for garnish

Instructions

1. Place a large skillet over medium heat and add the chopped bacon.
2. Cook the bacon for 6-8 minutes, stirring occasionally, until crisp and the fat has rendered.
3. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the skillet.
4. Add the olive oil to the bacon fat in the skillet.
5. Add the sliced onions to the skillet and cook for 4-5 minutes, stirring frequently, until they become translucent and slightly golden.
6. Add the cubed celeriac to the skillet and stir to coat with the fats.
7. Cook the celeriac for 12-15 minutes, stirring every 3-4 minutes, until the cubes are tender when pierced with a fork and develop golden-brown edges.
8. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
9. Season with kosher salt and black pepper, stirring to distribute evenly.
10. Return the cooked bacon to the skillet and stir to combine with the celeriac and onions.
11. Remove the skillet from heat and stir in the chopped parsley.

Here’s what makes this dish special: the celeriac develops this wonderful nutty sweetness while staying firm enough to provide satisfying texture. I love serving this alongside roasted chicken or even topping it with a fried egg for a complete meal—the runny yolk mingling with the savory bacon and sweet onions is absolutely divine.

Celeriac Mash with Butter and Chives

Tired of the same old mashed potatoes? I was too, until I discovered this velvety celeriac mash that’s become my go-to comfort side dish. The first time I made it for a Friendsgiving, my skeptical uncle went back for thirds—now it’s a non-negotiable holiday staple in our house.

Ingredients

– 2 large celeriac roots (about 3 pounds total) – I look for ones that feel heavy for their size with minimal blemishes
– 4 tablespoons unsalted butter – I always use European-style for its higher fat content
– 1/2 cup heavy cream – warmed slightly so it incorporates smoothly
– 3 tablespoons fresh chives – snipped from my windowsill herb garden
– 1 teaspoon kosher salt – I prefer Diamond Crystal for its flaky texture
– 1/2 teaspoon freshly ground black pepper – freshly cracked makes all the difference

Instructions

1. Peel the celeriac roots thoroughly with a sharp vegetable peeler, removing all the knobby brown skin.
2. Cut the peeled celeriac into 1-inch cubes using a sturdy chef’s knife.
3. Place the cubed celeriac in a large pot and cover with cold water by 2 inches.
4. Add 1/2 teaspoon of the kosher salt to the cooking water.
5. Bring the water to a rolling boil over high heat, then reduce to a steady simmer.
6. Cook the celeriac for 20-25 minutes until completely tender when pierced with a fork.
7. Drain the celeriac thoroughly in a colander, shaking to remove excess water.
8. Return the drained celeriac to the warm pot over low heat for 1 minute to evaporate any remaining moisture.
9. Transfer the hot celeriac to a food processor or use a potato masher for a chunkier texture.
10. Add the unsalted butter and process until smooth, about 1 minute.
11. Pour in the warmed heavy cream while the processor is running.
12. Process for another 30 seconds until the mixture is completely creamy.
13. Add the remaining 1/2 teaspoon kosher salt and freshly ground black pepper.
14. Pulse briefly to incorporate the seasonings evenly.
15. Transfer the mash to a serving bowl and fold in the fresh chives with a spatula.

Just spooned into a warm bowl, this mash has the most luxurious velvet texture that practically glides across your tongue. The earthy celeriac plays beautifully against the rich butter, while those fresh chives add little bursts of oniony freshness. I love serving it alongside roasted chicken or spooning it over grilled steak—the creamy texture makes an incredible base for savory pan juices.

Celeriac Remoulade with Mustard and Capers

Keeping things fresh and crunchy in my kitchen is my absolute favorite way to beat the winter blues, and this celeriac remoulade is my new go-to for a bright, tangy side that feels both fancy and completely approachable. I first fell for this dish at a tiny French bistro during a particularly gray February, and I’ve been perfecting my own version ever since—it’s the perfect way to make a humble root vegetable the star of the show.

Ingredients

• 1 large celeriac root (about 1.5 lbs), peeled – I always look for one that feels heavy for its size and has smooth, firm skin.
• 1/2 cup mayonnaise – I use full-fat for the creamiest texture; it really makes a difference here.
• 2 tbsp Dijon mustard – This is my favorite brand for its sharp, clean flavor that cuts through the richness.
• 1 tbsp whole grain mustard – I love the pop of texture and slightly milder heat this adds.
• 1 tbsp capers, drained – I give them a quick rinse to remove excess brine, which can be overly salty.
• 1 tbsp fresh lemon juice – Always freshly squeezed! Bottled juice just doesn’t have the same bright zing.
• 1/4 tsp kosher salt – I prefer Diamond Crystal for its light, flaky crystals that dissolve evenly.
• 1/4 tsp freshly ground black pepper – Freshly cracked is non-negotiable for the best aroma.

Instructions

1. Peel the celeriac root completely with a sharp vegetable peeler, removing all the tough, knobby brown skin.
2. Cut the peeled celeriac into matchstick-sized julienne strips using a mandoline or sharp knife for uniform pieces.
3. Immediately transfer the julienned celeriac to a large mixing bowl and toss with 1 tbsp of lemon juice to prevent browning.
4. Add 1/2 cup mayonnaise, 2 tbsp Dijon mustard, and 1 tbsp whole grain mustard to the bowl with the celeriac.
5. Gently fold the mayonnaise and mustards into the celeriac until every strand is evenly coated.
6. Stir in 1 tbsp drained capers, 1/4 tsp kosher salt, and 1/4 tsp freshly ground black pepper.
7. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

So there you have it—this remoulade transforms into something magical after its chill time. The celeriac stays wonderfully crisp and refreshing, while the mustard and capers create this addictive tangy punch that cuts through the creamy mayo. I love serving it piled high on toasted baguette slices for an easy appetizer, or as a bright counterpoint to rich roasted meats—it’s the crunchy, zesty wake-up call every winter plate needs.

Celeriac and Leek Tart with Gruyere

Zesty winter vegetables always inspire me to create something special in the kitchen, and this celeriac and leek tart has become my go-to comfort food during chilly evenings. I first made it for a cozy friendsgiving last year, and now it’s requested every time we host a casual dinner party. There’s something magical about how the gruyere brings all the earthy flavors together in a golden, flaky crust.

Ingredients

– 1 sheet frozen puff pastry (I always keep a box in the freezer for impromptu baking)
– 2 cups peeled and diced celeriac (about 1 medium root – don’t skip the peeling, the skin is tough!)
– 2 large leeks, white and light green parts only, thinly sliced (I rinse them thoroughly after slicing to remove any hidden grit)
– 1 cup grated gruyere cheese (I prefer the nuttiness of aged gruyere here)
– 3 large eggs at room temperature (they incorporate better into the filling)
– 1/2 cup heavy cream
– 2 tablespoons extra virgin olive oil (my everyday cooking oil)
– 1 teaspoon fresh thyme leaves (dried works in a pinch, but fresh really shines)
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper

Instructions

1. Thaw the puff pastry sheet according to package directions until pliable, about 30 minutes at room temperature.
2. Preheat your oven to 400°F and position a rack in the center.
3. Roll the puff pastry to fit a 9-inch tart pan, pressing it gently into the corners and sides.
4. Prick the bottom of the pastry all over with a fork to prevent bubbling during baking.
5. Heat olive oil in a large skillet over medium heat until shimmering.
6. Add sliced leeks and cook for 5 minutes, stirring occasionally, until softened but not browned.
7. Add diced celeriac and cook for 8 minutes until slightly tender.
8. Stir in fresh thyme, salt, and pepper, then remove the skillet from heat.
9. In a medium bowl, whisk together eggs and heavy cream until fully combined and slightly frothy.
10. Spread the vegetable mixture evenly over the prepared pastry crust.
11. Sprinkle grated gruyere cheese evenly over the vegetables.
12. Pour the egg and cream mixture slowly over the entire tart filling.
13. Bake at 400°F for 25-30 minutes until the crust is golden brown and the filling is set in the center.
14. Let the tart cool in the pan for 15 minutes before slicing. Outstanding served warm, this tart delivers the most satisfying contrast between the flaky, buttery crust and the creamy, savory filling. The celeriac maintains a subtle crunch while the leeks melt into sweet tenderness, all bound together by that glorious gruyere. I love pairing it with a simple arugula salad dressed with lemon vinaigrette to cut through the richness.

Braised Celeriac with Tomatoes and Olives

This cozy braised celeriac has become my go-to comfort dish during these chilly November evenings—it’s hearty, flavorful, and surprisingly simple to pull together on a busy weeknight. I first stumbled upon this combination when my CSA box overflowed with celeriac, and now it’s a regular in our rotation, especially when I’m craving something warm and savory without too much fuss. Trust me, even if you’re new to celeriac, this recipe will win you over with its tender texture and rich tomato-olive sauce.

Ingredients

– 1 large celeriac root (about 1.5 lbs), peeled and chopped into 1-inch cubes—don’t skip peeling, as the skin can be tough!
– 2 tbsp extra virgin olive oil, my favorite for its fruity notes that really shine here
– 1 medium yellow onion, diced (I always keep these on hand for building flavor bases)
– 3 cloves garlic, minced—fresh is best, but I’ve used jarred in a pinch
– 1 (14.5 oz) can diced tomatoes, with their juices for maximum sauciness
– 1/2 cup pitted Kalamata olives, roughly chopped for a briny kick
– 1 cup vegetable broth, low-sodium so you can control the salt
– 1 tsp dried oregano, from my little herb jar that’s seen many cozy meals
– 1/2 tsp red pepper flakes, optional but I love the subtle heat
– Salt and freshly ground black pepper, to taste—I’m generous with the pepper for depth

Instructions

1. Heat 2 tbsp extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until it shimmers, about 1 minute.
2. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes—this builds a sweet foundation for the dish.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn, which can make it bitter.
4. Add the peeled and chopped celeriac cubes to the pot, tossing to coat in the oil and onion mixture.
5. Pour in the canned diced tomatoes with their juices, 1 cup vegetable broth, and 1/2 cup chopped Kalamata olives.
6. Sprinkle in 1 tsp dried oregano, 1/2 tsp red pepper flakes (if using), and season with salt and freshly ground black pepper to taste.
7. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 30-35 minutes.
8. Check the celeriac by piercing a cube with a fork; it should be tender but not mushy, with the liquid reduced to a thick sauce.
9. Remove from heat and let it sit uncovered for 5 minutes to allow the flavors to meld—this resting time makes a noticeable difference.

Perfectly tender celeriac soaks up the tangy tomato and briny olive flavors, creating a melt-in-your-mouth texture that’s both rustic and elegant. I love serving this over creamy polenta or with crusty bread to soak up every bit of the sauce, and it’s even better the next day as leftovers for lunch.

Celeriac Risotto with Mushrooms

Back when I first discovered celeriac at my local farmers market, I was skeptical about this knobby root vegetable, but now it’s become my secret weapon for adding incredible depth to risotto. This creamy celeriac risotto with earthy mushrooms has become my go-to comfort dish during chilly evenings, especially when I want something that feels fancy but is actually quite simple to make.

Ingredients

• 1 large celeriac root (about 2 cups when peeled and diced) – I always look for one that feels heavy for its size
• 8 oz cremini mushrooms – these have such wonderful earthy flavor compared to white buttons
• 1 ½ cups Arborio rice – this short-grain variety creates that perfect creamy texture
• 4 cups vegetable broth – I prefer low-sodium so I can control the seasoning
• 1 medium yellow onion – diced small, it practically melts into the risotto
• 3 cloves garlic – minced, because can you ever really have too much garlic?
• ½ cup dry white wine – I use whatever I have open, usually a Sauvignon Blanc
• ¼ cup grated Parmesan cheese – plus extra for serving, because extra cheese is always a good idea
• 3 tbsp unsalted butter – divided, I find unsalted gives me better control over the final flavor
• 2 tbsp extra virgin olive oil – my everyday cooking oil that adds nice fruity notes
• 1 tsp fresh thyme leaves – stripped from the stems, fresh makes all the difference here
• ½ tsp black pepper – freshly ground, it releases so much more aroma
• Salt to taste – I add this gradually throughout cooking

Instructions

1. Heat vegetable broth in a separate saucepan over medium heat until it reaches a gentle simmer, then reduce heat to low to keep warm throughout cooking.
2. Peel the celeriac root thoroughly with a sharp vegetable peeler, removing all the brown outer skin until you reach the white flesh underneath.
3. Dice the peeled celeriac into ¼-inch cubes, aiming for uniform pieces that will cook evenly.
4. Clean the cremini mushrooms by wiping them with a damp paper towel to remove any dirt, then slice them into ¼-inch thick pieces.
5. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until it shimmers when you tilt the pan.
6. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until the onion becomes translucent and soft.
7. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let the garlic brown.
8. Add the diced celeriac to the pot and cook for 3 minutes, stirring frequently, until it just begins to soften around the edges.
9. Pour in the Arborio rice and cook for 2 minutes, stirring constantly, until the rice grains become slightly translucent at the edges.
10. Add the white wine and cook while stirring continuously until the liquid is completely absorbed, which should take about 2 minutes.
11. Begin adding the warm broth one ladleful at a time, waiting until each addition is nearly absorbed before adding the next, stirring frequently.
12. After about 15 minutes of adding broth, when the rice is beginning to soften but still quite firm, stir in the sliced mushrooms and fresh thyme leaves.
13. Continue adding broth and stirring until the rice is tender but still slightly firm to the bite, which typically takes about 20-25 minutes total cooking time.
14. Remove the pot from heat and stir in 2 tablespoons of butter and the grated Parmesan cheese until fully incorporated and creamy.
15. Season with black pepper and salt to taste, starting with ¼ teaspoon salt and adjusting as needed.
16. Let the risotto rest for 2 minutes off heat before serving to allow the flavors to meld together.

Keeping the broth warm throughout cooking helps the rice absorb liquid more evenly, creating that signature creamy risotto texture. Stirring frequently releases the starch from the Arborio rice, which is what gives risotto its characteristic creaminess without needing heavy cream. Letting the risotto rest for a couple minutes after cooking allows the grains to fully absorb any remaining liquid and the flavors to deepen. Know that this risotto achieves the most wonderful creamy texture while still maintaining distinct grains of rice, with the earthy mushrooms and subtle celery-like flavor of the celeriac creating a sophisticated yet comforting combination. I love serving it in shallow bowls with an extra sprinkle of Parmesan and a drizzle of good olive oil, and it pairs beautifully with a crisp green salad for a complete meal that always impresses dinner guests.

Spicy Celeriac Fries with Paprika

Crispy, spicy, and surprisingly addictive—these celeriac fries have become my go-to snack ever since I discovered how wonderfully this humble root vegetable transforms in the oven. I first tried making them during a pantry clean-out week when I had a lonely celeriac staring back at me, and now they’re a regular feature in my kitchen, especially when I’m craving something with a kick but want to keep things on the healthier side. There’s something so satisfying about turning this knobby, underrated veggie into golden, paprika-dusted fries that even my picky nephew devours without questioning what they’re made of.

Ingredients

– 1 large celeriac root (about 2 pounds), peeled and cut into fry-shaped sticks—I look for one that feels heavy for its size with smooth, firm skin
– 2 tablespoons extra virgin olive oil, my everyday favorite for roasting
– 1 teaspoon smoked paprika, which adds a lovely smoky depth I prefer over regular paprika
– 1/2 teaspoon cayenne pepper, adjust if you’re sensitive to heat but I like it spicy
– 1/2 teaspoon garlic powder, the kind that doesn’t clump
– 1/2 teaspoon fine sea salt, I use this for even distribution

Instructions

1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Peel the celeriac thoroughly with a sharp vegetable peeler, removing all the tough outer skin.
3. Cut the celeriac into fry-shaped sticks approximately 1/2-inch thick and 3 inches long.
4. Pat the celeriac sticks completely dry with paper towels—this is crucial for achieving crispiness.
5. In a large bowl, combine the olive oil, smoked paprika, cayenne pepper, garlic powder, and salt.
6. Add the dried celeriac sticks to the bowl and toss vigorously until every piece is evenly coated with the spice mixture.
7. Arrange the coated celeriac sticks in a single layer on the prepared baking sheet, making sure they don’t touch each other.
8. Roast in the preheated oven for 20 minutes, then flip each fry carefully using tongs.
9. Continue roasting for another 15-20 minutes until the fries are golden brown and crispy at the edges.
10. Remove from oven and let rest for 2 minutes on the baking sheet before serving.

Really, the magic happens when you bite into these—they’re crispy on the outside with a tender interior that holds up beautifully against the smoky paprika heat. I love serving them piled high in a paper cone for that authentic fry-shop feel, or alongside a creamy garlic aioli for dipping when I’m feeling fancy. They’re surprisingly sturdy too, making them perfect for game day snatching straight from the baking sheet.

Celeriac and Carrot Rosti

Oftentimes, the most satisfying meals come from humble root vegetables, and this celeriac and carrot rosti is my current obsession—it’s the perfect crispy, savory pancake that makes even a Tuesday night feel special. I first discovered this dish when trying to use up a gnarly celeriac from my CSA box, and now it’s become my go-to side for everything from brunch to dinner parties. There’s something magical about how these simple ingredients transform into golden, crunchy perfection.

Ingredients

– 1 large celeriac root (about 1½ pounds), peeled – I always look for one that feels heavy for its size
– 3 medium carrots, peeled – the vibrant orange ones make the rosti so pretty
– 1 small yellow onion – I prefer sweet yellow onions for their milder flavor
– 2 large eggs, at room temperature – they bind everything together better when not cold from the fridge
– ½ cup all-purpose flour – I sometimes use gluten-free flour with great results
– 1 teaspoon salt – I use fine sea salt for even distribution
– ½ teaspoon black pepper, freshly ground – my pepper mill gets a workout here
– ¼ cup vegetable oil for frying – I use avocado oil for its high smoke point
– ½ cup sour cream for serving – full-fat is my preference for that creamy tang
– 2 tablespoons fresh chives, chopped – from my windowsill herb garden when possible

Instructions

1. Peel the celeriac root completely, removing all the brown outer skin.
2. Grate the celeriac using the large holes of a box grater onto a clean kitchen towel.
3. Grate the carrots using the same large holes directly into the same towel.
4. Grate the onion into the towel with the other vegetables.
5. Gather the towel corners and squeeze firmly over the sink to remove as much liquid as possible – this is crucial for crispy rosti.
6. Transfer the squeezed vegetable mixture to a large mixing bowl.
7. Crack the 2 room-temperature eggs directly into the vegetable mixture.
8. Add the ½ cup all-purpose flour to the bowl.
9. Sprinkle in 1 teaspoon salt and ½ teaspoon freshly ground black pepper.
10. Use your hands to mix everything thoroughly until well combined and the mixture holds together when pressed.
11. Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat until shimmering – about 2 minutes.
12. Scoop ¼ cup portions of the mixture into the hot oil, pressing each into a ½-inch thick patty with the back of your spoon.
13. Cook the rostis for 4-5 minutes until the bottoms are deep golden brown and crispy.
14. Carefully flip each rosti using a thin spatula – wait for that perfect crust to form before flipping.
15. Cook for another 4-5 minutes on the second side until equally golden and crispy.
16. Transfer the cooked rostis to a paper towel-lined plate to drain excess oil.
17. Repeat with the remaining mixture, adding more oil to the skillet as needed.
18. Serve immediately topped with a dollop of sour cream and sprinkled with fresh chives.

But what really makes these rostis special is that incredible texture contrast—crunchy golden exterior giving way to tender, savory interior. The earthy celeriac plays so nicely with the sweet carrots, creating this wonderfully complex flavor that needs nothing more than that cool sour cream topping. I love serving these stacked high on a platter for brunch or alongside a simple green salad for an easy weeknight dinner that always impresses.

Celeriac and Lentil Stew

Oh my goodness, this celeriac and lentil stew has become my absolute go-to comfort food during these chilly November days. I first made it last year when my CSA box arrived overflowing with knobby celeriac roots, and now it’s a weekly staple that fills my kitchen with the most incredible earthy aroma. There’s something so satisfying about transforming humble ingredients into something this deeply nourishing.

Ingredients

– 2 tablespoons extra virgin olive oil (my go-to for sautéing – it adds such fruity depth)
– 1 large yellow onion, diced (I always keep these in my pantry – they’re the foundation of so many great dishes)
– 3 garlic cloves, minced (fresh is best here, trust me)
– 1 large celeriac root (about 2 pounds), peeled and chopped into ½-inch cubes (don’t be intimidated by its gnarly appearance!)
– 1 cup brown lentils (I prefer these over green for their earthy flavor)
– 6 cups vegetable broth (homemade if you have it, but store-bought works perfectly)
– 1 teaspoon smoked paprika (this adds the most wonderful smoky undertone)
– 2 bay leaves (I always fish them out before serving – nobody wants to bite into one!)
– 1 tablespoon fresh thyme leaves (dried works in a pinch, but fresh really brightens everything up)
– 1 teaspoon salt (I use fine sea salt for even distribution)
– ½ teaspoon black pepper (freshly ground makes all the difference)

Instructions

1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat until shimmering.
2. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute exactly – you’ll know it’s ready when you smell that wonderful aroma but before it browns.
4. Add the cubed celeriac and cook for 8-10 minutes, stirring every couple minutes, until the edges start to soften and develop a light golden color.
5. Tip: Don’t rush this step – properly browning the celeriac builds incredible flavor foundation for your stew.
6. Pour in the brown lentils and stir to coat them with the oil and vegetables.
7. Add the vegetable broth, smoked paprika, bay leaves, fresh thyme, salt, and black pepper.
8. Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer.
9. Cover the pot and simmer for 35-40 minutes, stirring halfway through.
10. Tip: Keep the lid slightly ajar to prevent boiling over while maintaining that perfect simmer.
11. After 35 minutes, test a lentil and celeriac piece – both should be tender but not mushy.
12. Remove the bay leaves and discard them.
13. Tip: Let the stew rest off heat for 10 minutes before serving – this allows the flavors to meld beautifully and the lentils to absorb any remaining liquid.
14. Ladle the stew into bowls and serve immediately.

You’ll love how the lentils create this wonderfully thick, almost creamy broth that clings to every spoonful. The celeriac maintains just enough texture to provide satisfying bites amidst the tender lentils. Yesterday, I served it over creamy polenta and it was absolute perfection – the way the stew soaks into the grains is just heavenly.

Celeriac and Pear Salad with Walnuts

During a recent farmers market trip, I spotted some knobby celeriac roots that reminded me of my grandmother’s winter salads. Determined to recreate that comforting yet elegant vibe, I developed this crisp, sweet-and-savory combination that’s become my go-to for holiday gatherings and weeknight dinners alike.

Ingredients

• 1 medium celeriac root (about 1 pound) – I look for ones that feel heavy for their size with smooth skin
• 2 firm but ripe Bartlett pears – slightly underripe works better here to prevent mushiness
• 1/2 cup walnut halves – I toast these while prepping other ingredients for maximum flavor
• 3 tablespoons extra virgin olive oil – my everyday California olive oil works perfectly
• 2 tablespoons fresh lemon juice – always freshly squeezed, never bottled
• 1 tablespoon Dijon mustard – the grainy kind adds nice texture
• 1 teaspoon honey – local wildflower honey is my preference
• 1/4 teaspoon sea salt – I use fine sea salt for even distribution
• 1/4 teaspoon freshly ground black pepper – freshly cracked makes all the difference

Instructions

1. Preheat your oven to 350°F and spread walnut halves in a single layer on a baking sheet.
2. Toast walnuts for 8-10 minutes until fragrant and lightly golden, stirring halfway through.
3. While walnuts toast, peel the celeriac root completely with a sharp vegetable peeler.
4. Cut celeriac into matchsticks about 2 inches long and 1/4-inch thick using a mandoline or sharp knife.
5. Immediately toss celerium matchsticks with 1 tablespoon lemon juice to prevent browning.
6. Core the pears and slice them into similar-sized matchsticks as the celeriac.
7. Combine remaining 1 tablespoon lemon juice, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl.
8. Whisk the dressing vigorously for 30 seconds until completely emulsified and creamy.
9. Combine celeriac, pears, and toasted walnuts in a large mixing bowl.
10. Pour dressing over the salad mixture and toss thoroughly until every piece is coated.
11. Let the salad rest for 5 minutes to allow flavors to meld before serving.

Something magical happens when the earthy celeriac mingles with the sweet pears and toasty walnuts. The crisp-tender texture holds up beautifully for hours, making this perfect for potlucks, and I love serving it alongside roasted chicken or piled on crusty bread for an open-faced sandwich.

Celery Root and Fennel Grilled Sandwich

Recently, I discovered this magical combination during a farmers market haul when my usual veggies were sold out—celery root and fennel create the most unexpectedly delicious grilled sandwich that’s become my new autumn obsession.

Ingredients

– 1 medium celery root (about 1 lb), peeled and thinly sliced—I find the knobby exterior hides such crisp, sweet flesh
– 1 large fennel bulb, cored and sliced thin, saving those fronds for garnish
– 4 slices sourdough bread (my favorite for its sturdy crunch)
– 4 oz Gruyère cheese, grated—this nutty Swiss melts like a dream
– 2 tbsp extra virgin olive oil, my kitchen staple for that golden crust
– 1 tbsp Dijon mustard, for a tangy kick
– 1 tsp fresh thyme leaves, stripped from stems (I grow it on my windowsill)
– ½ tsp garlic powder, because fresh garlic can burn too easily here
– Salt and black pepper, to season layers generously

Instructions

1. Preheat a non-stick skillet or griddle over medium-low heat (325°F if using an electric griddle). 2. Brush one side of each sourdough slice lightly with olive oil—this ensures even browning without sogginess. 3. Flip two slices oil-side down, then spread Dijon mustard evenly on the dry sides. 4. Layer grated Gruyère cheese over the mustard, covering the bread completely. 5. Arrange celery root slices in a single layer over the cheese, overlapping slightly. 6. Sprinkle half the thyme, garlic powder, salt, and black pepper over the celery root. 7. Add fennel slices in a neat layer, then season with remaining thyme, garlic powder, salt, and pepper. 8. Top with the remaining cheese and the second bread slice, oiled side facing out. 9. Place sandwiches in the preheated skillet and cook for 4–5 minutes, pressing gently with a spatula, until the bottom is golden brown with visible grill marks. 10. Carefully flip the sandwiches using a wide spatula and cook for another 4–5 minutes until the second side is equally golden and the cheese is fully melted (check by peeking at the edges). 11. Remove from heat and let rest for 2 minutes on a cutting board—this helps the layers set for cleaner slicing. You’ll love the contrast of the crispy, buttery sourdough against the tender, slightly sweet vegetables, with the Gruyère tying it all together. Try serving it with a simple arugula salad dressed in lemon vinaigrette to balance the richness, or pack it for a picnic—it holds up beautifully at room temperature.

Celeriac Purée with Roasted Salmon

During a chilly farmers market visit last weekend, I spotted the most gnarly, knobby celeriac root and knew it was destined for something special. This humble vegetable transforms into the most velvety, sophisticated purée that pairs magically with perfectly roasted salmon – it’s become my go-to impressive-but-easy dinner when I want to feel fancy without the fuss.

Ingredients

• 1 large celeriac root (about 2 pounds) – look for one that feels heavy for its size
• 1/2 cup heavy cream – I always use organic for that rich, clean flavor
• 4 tablespoons unsalted butter – European-style butter makes all the difference here
• 4 salmon fillets (6 ounces each) – skin-on for that crispy texture I love
• 2 tablespoons olive oil – my favorite California extra virgin
• 1 teaspoon kosher salt – I prefer Diamond Crystal for its flaky texture
• 1/2 teaspoon freshly ground black pepper – freshly cracked makes such a difference
• 1/4 teaspoon smoked paprika – this adds the most wonderful warm depth
• 2 sprigs fresh thyme – from my little kitchen herb garden

Instructions

1. Preheat your oven to 400°F and position one rack in the center.
2. Peel the celeriac thoroughly with a sharp vegetable peeler, removing all the brown skin and tough outer layer.
3. Cut the peeled celeriac into 1-inch cubes – they should be roughly uniform for even cooking.
4. Place the celeriac cubes in a medium saucepan and cover with cold water by about 1 inch.
5. Add 1/2 teaspoon of the kosher salt to the water and bring to a boil over high heat.
6. Reduce heat to maintain a gentle simmer and cook for 20-25 minutes until the celeriac is completely tender when pierced with a fork.
7. While the celeriac cooks, pat the salmon fillets completely dry with paper towels – this is crucial for getting that beautiful sear.
8. Rub the salmon fillets with 1 tablespoon of olive oil, making sure to coat all surfaces evenly.
9. Sprinkle the remaining 1/2 teaspoon salt, black pepper, and smoked paprika evenly over both sides of the salmon.
10. Heat an oven-safe skillet over medium-high heat and add the remaining 1 tablespoon olive oil.
11. Place the salmon fillets skin-side down in the hot skillet and sear for 3 minutes without moving them.
12. Transfer the skillet directly to the preheated oven and roast for 6-8 minutes until the salmon flakes easily but remains moist in the center.
13. Drain the cooked celeriac thoroughly in a colander, shaking off any excess water.
14. Transfer the hot celeriac to a blender or food processor and add the heavy cream, butter, and fresh thyme leaves stripped from their stems.
15. Blend on high speed for 1-2 minutes until completely smooth and velvety, scraping down the sides as needed.
16. Season the purée with additional salt if needed and keep warm until serving.

Zestfully creamy with subtle earthy notes, this purée creates the most luxurious bed for the flaky salmon. The contrast between the silky texture and the crispy-skinned fish is pure magic on the palate – I love serving it with a simple arugula salad for some peppery freshness that cuts through the richness beautifully.

Celeriac Bisque with Nutmeg

Huddled in my kitchen during last week’s chilly weather, I found myself craving something deeply comforting yet sophisticated. That’s when I remembered the knobby celeriac root sitting in my produce drawer, just waiting to be transformed into this velvety bisque. There’s something magical about how this humble vegetable becomes so elegant with just a few simple ingredients.

Ingredients

– 2 tablespoons of my favorite extra virgin olive oil (I always keep a good bottle on hand)
– 1 large yellow onion, roughly chopped (I find they caramelize better when cut unevenly)
– 2 medium celeriac roots, peeled and cubed (don’t be intimidated by their ugly exterior!)
– 4 cups vegetable broth (homemade if you have it, but store-bought works fine)
– 1 cup heavy cream (I splurge on the good stuff for bisques)
– 1/2 teaspoon freshly grated nutmeg (fresh makes all the difference)
– 1 teaspoon kosher salt (I prefer the larger crystals for better control)
– 1/2 teaspoon freshly ground black pepper

Instructions

1. Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large roughly chopped yellow onion and cook for 8-10 minutes, stirring occasionally, until translucent and just starting to brown at the edges.
3. Add 2 medium peeled and cubed celeriac roots to the pot and cook for another 5 minutes, stirring to coat with the oil.
4. Pour in 4 cups of vegetable broth and bring to a boil, then immediately reduce heat to maintain a gentle simmer.
5. Cover the pot and simmer for 25 minutes, or until the celeriac cubes are completely tender when pierced with a fork.
6. Carefully transfer the hot mixture to a blender in batches, filling only halfway to prevent spills from steam pressure.
7. Blend on high speed for 1-2 minutes until completely smooth and velvety.
8. Return the blended soup to the pot over low heat and stir in 1 cup of heavy cream.
9. Add 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, and 1/2 teaspoon of freshly grated nutmeg.
10. Heat gently for 3-4 minutes, stirring constantly, until warmed through but not boiling.

Unbelievably smooth and creamy, this bisque has a subtle earthy sweetness that the nutmeg complements perfectly. I love serving it in shallow bowls with a drizzle of cream and extra nutmeg dusted on top, or sometimes with crispy croutons for contrasting texture.

Celeriac and Blue Cheese Pizza

Here’s a pizza that completely changed my mind about root vegetables. I first tried this combination at a tiny farm-to-table spot in Vermont during peak foliage season, and I’ve been recrecing it every autumn since. Honestly, celeriac’s earthy sweetness paired with bold blue cheese creates the most unexpectedly perfect flavor marriage.

Ingredients

• 1 pound pizza dough (I let mine rest at room temperature for 30 minutes – it makes stretching so much easier)
• 2 tablespoons extra virgin olive oil (my go-to for both flavor and that beautiful golden crust)
• 1 medium celeriac, about 1 pound (peeled and very thinly sliced – I use my mandoline for paper-thin perfection)
• 4 ounces crumbled blue cheese (I prefer the creamier varieties like Gorgonzola dolce for melting)
• 1 small red onion, thinly sliced (the purple rings make such a pretty presentation)
• 1 teaspoon fresh thyme leaves (rubbed between my fingers to release their floral aroma)
• ½ teaspoon flaky sea salt (I save my fancy Maldon salt just for finishing pizzas)

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside for 45 minutes to ensure proper heat distribution.
2. On a lightly floured surface, stretch the room-temperature dough into a 12-inch circle, being careful not to tear it.
3. Brush the entire surface with olive oil, going all the way to the edges for maximum crispiness.
4. Arrange the paper-thin celeriac slices in a single layer, slightly overlapping them like fish scales.
5. Scatter the red onion slices evenly across the celeriac layer.
6. Sprinkle the crumbled blue cheese over the vegetables, leaving some small pockets for variation.
7. Transfer the assembled pizza onto the preheated stone using a pizza peel or inverted baking sheet.
8. Bake for 12-14 minutes until the crust is deeply golden and the cheese is bubbling.
9. Remove from oven and immediately sprinkle with fresh thyme leaves and flaky sea salt.
10. Let the pizza rest on a cutting board for 3 minutes before slicing to allow the cheese to set.

Buttery crisp edges give way to tender celeriac that almost melts into the creamy blue cheese. The thyme adds this lovely herbal note that cuts through the richness beautifully. I love serving this with a simple arugula salad tossed in lemon vinaigrette right on top – the peppery greens are fantastic against the warm pizza.

Conclusion

Creative cooking with celeriac has never been easier! This versatile root vegetable offers endless possibilities, from comforting soups to elegant side dishes. We hope this collection inspires you to try something new in your kitchen. Don’t forget to leave a comment sharing your favorite recipe and pin this article on Pinterest to save these delicious ideas for later!

Lorraine Koller