Celery root, also known as celeriac or knob celery is a root vegetable grown for its celery flavour and firm flesh. Contrary to popular belief, it is not merely the root portion of the green celery stalks commonly found in supermarkets. Celeriac is grown specifically for the root – the stalks and leaves are not generally eaten. Celery root can be eaten raw or cooked and is often prepared as a slaw or puree. Its celery-like flavour pairs well with apples, lemon juice, parsley, potatoes and cream.
Choosing and Peeling a Celery Root
When selecting celery root, choose roots that are firm and on the smaller side as larger ones tend to have a woody texture. The ugly exterior skin must be peeled before use. The easiest way to do this is to cut a small sliver off the bottom of the root with a sharp 6” or 8” chef’s knife so the celeriac will sit flat on a cutting board. Holding the root firmly in place, slice the skin off working in downward motions from the top to bottom of the root, as though peeling a pineapple. The root can then be cut into chunks, julienne strips, or grated. A food processor will grate the root in no time but it can also be done on a box grater by hand if necessary.
A Classic Dish
Celery root remoulade (or slaw) is a classic French dish. Unlike traditional cabbage slaw, it holds up well for a day or two without getting soggy. It should be made at least 2 hours in advance so the flavours can blend and the grated root can soften. A whole large celery root yields about 8 to 9 cups of shredded root. This recipe calls for half a root so double the amount of dressing for a whole root. Adjust amounts if using a smaller celery root. It makes an excellent accompaniment to roasted meats and sandwiches.
Celery Root Slaw
Makes about 4-1/2 cups of slaw
- ½ large celery root, peeled (see note above for peeling guidelines)
- ¾ cup Hellman’s or Best Foods style mayonnaise
- 2 teaspoons white wine vinegar
- ½ teaspoon celery salt
- 1 teaspoon sugar
- 2 Tablespoons Dijon mustard
- 1 clove garlic, finely minced
- 1 Tablespoon flat leaf (Italian) parsley, finely chopped
- Frisee or salad greens for serving (optional)
Directions:
- Cut peeled celery root into 3” chunks. Using a food processor with a grater attachment or a box grater, grate celery root. Place in a large bowl and set aside.
- In a separate bowl, combine mayonnaise, vinegar, celery salt, sugar, Dijon and garlic. Stir until thoroughly combined.
- Add mayonnaise mixture to grated celery root. Add chopped parsley and mix until completely mixed and celery root shreds are evenly coated.
- Serve on a bed of frisee or mixed greens, if desired.
Trish Coleman - Trish grew up in a small town in New Brunswick, Canada and her family ate fresh home cooked meals every night. Her family grew most of ...
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