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FAQs

What does celeriac taste like? ›

What does celeriac taste like? Celeriac has a mild celery flavor with a refreshing crunch and a little bitterness when raw, and a subtle undertone of sweetness when cooked. If you like radishes and turnips, you will love celeriac raw, and if you enjoy potatoes, you will like the cooked version.

Roast it as you would potatoes. Boil it and mash it with other root vegetables, or serve it on its own. It should take around 20 minutes to cook in boiling water until tender, and 30–40 minutes in a 180°C oven. Celeriac makes a fantastic winter soup too as in Marcello Tully's Celeriac and blue cheese soup.

Celeriac (Apium graveolens var. rapaceum), also called celery root, knob celery, and turnip-rooted celery (although it is not a close relative of the turnip), is a variety of celery cultivated for its edible stem or hypocotyl, and shoots.

Celeriac can also serve as an alternative to potatoes for people who are trying to reduce their calorie or carbohydrate intake. According to the USDA, one cup of boiled celeriac pieces contains 42 calories and 9.14 g of carbohydrate. The same amount of boiled potatoes provides 134 calories and 31.2 g of carbohydrate.

Cream: Celeriac can be paired with cream for a rich and creamy side dish. Meats: Celeriac can be paired with meats such as bacon, sausage, ham, and chicken. Nuts: Celeriac can be paired with nuts such as hazelnuts, almonds and walnuts for added texture and flavour.

Raw, celeriac has a fantastic crunch with a nutty flavour, therefore it is perfect for a salad or slaw. This nutty taste is lost when cooking. So, if you're looking for something more refreshing, and to add texture, use celeriac in a salad, it pairs well with apple and carrots.

But this knobbly, long-lasting veg has been embraced by chefs, who love its versatility, unique flavour and unctuous texture.

Celeriac is an underrated vegetable with a nutty, celery-like flavour. It adds substance to dishes in the same way as potato and makes an ideal healthy substitute. When mashed, celeriac goes light and fluffy and has a great taste and texture.

Though their flavors are similar, celery and celeriac are not interchangeable. Celeriac is much nuttier and earthier than celery stalks. It also has a much lower water content ratio. This gives it a dense, potato-like texture and consistency, making it perfect for purees, mashing, and roasting.

The short answer is no. Celery and celeriac are basically the same plant, Apium graveolens, with celeriac being a variety cultivated for its root rather than for its stalks (var. rapaceum). They both have the taste of celery, although many people find celeriac to be earthier and more intense.