Celery Root (a.k.a celeriac) is a great substitute for potatoes. It can be cooked in most of the same ways as potatoes, but is a far healthier alternative. It's lower in calories, is a great source of dietary fiber, vitamin B6, magnesium, potassium and manganese, and a very good source of vitamin C and phosphorus. You can read the detailed nutritional profile at Nutrition Data.
Don’t worry. This isn’t the root of the celery stalks that you’ve been grudgingly snacking on to lose weight. This earthy root is a cousin to those stalks, but it's more akin to a turnip in both texture and taste.
I've included two simple recipes below--one for roasting and one for mashing--two of America's favorite ways to prepare veggies.
Here’s a quick nutritional summary from Nutrition Data that compares celery root to a comparable amount of potato:
1 cup (155g), boiled, drained, no salt
1 potato (136g) with skin, boiled, no salt
Roasted Celery Root, A Simple Preparation
This is one of my favorite ways to prepare celery root. The roasting brings out the earthy, salty, parsley-like flavor of celery root, allspice is a perfect compliment to the light celery flavor, and dressing it in a good olive oil with a touch of sea salt is simply divine.
- 1 bulb of celery root, peeled and cut into 1/2″ thick slices
- 1/2 teaspoon allspice
- 1/2 cup olive oil
- sea salt (or kosher salt)
- Preheat the oven to 500 degrees.
- Peel and slice the celery root. I generally cut the bulb in half down the middle, slice 1/2″ thick pieces, than cut those pieces into halves or thirds (depending on the size of the starting bulb).
- In a large mixing bowl, combine the olive oil and allspice.
- Toss the celery root slices in the olive oil/allspice mixture to coat.
- Lay the slices in a single layer on a baking sheet lined with parchment paper.
- Roast for 10 minutes turning once after 7 minutes.
How Not to Screw It Up
Other than under-cooking the celery root (which is easy to fix), I don’t have any tips for you. If you come up with ways to screw this up, let me know. I’m happy to embarrass you…er, I mean, share your cooking tips.
Celery Root Mash
This recipe is a healthier and more flavorful alternative to mashed potatoes. In addition to the celery root being lower in carbs and calories than potatoes, this side dish gets its flavor from the celery root, broth, and truffle oil rather than the higher calorie cream, butter, or sour cream traditionally added to mashed potatoes. This makes the overall dish a healthier alternative.
Given that the truffle oil and the celery root are rather rich in flavor, I generally serve a smaller portion than mashed potatoes (yet another way this is a healthier alternative to mashed potatoes).
- 1 bulb of celery root, peeled and cut into 1″ cubes
- 3 cups of vegetable broth
- 1 teaspoon of truffle oil (alternatively, 1/4 teaspoon of allspice. See #3 in How Not to Screw It Up Below)
- kosher salt
- white pepper
- Peel the celery root and cut into 1″ cubes. Place in a pot with enough vegetable broth to cover. Bring to a boil, cover, reduce heat to low, and simmer until the celery root is softened (about 20 minutes).
- Transfer the celery root to a food processor or blender. Add 1/4 cup of the broth and blend until it reaches the texture of soft polenta. Add more broth, if necessary.
- Add 1 teaspoon of black truffle oil and kosher salt and white pepper to taste. Blend to mix.
How Not to Screw It Up
- You only need to soften the celery root with boiling to make it easier to blend. There is no need to overcook it. Most recipes I’ve seen for celery root cook it for 30-40 minutes, and in my experience that’s too long. No one likes mushy vegetables.
- Be conservative when adding the broth to blend. You can always add more, but you can’t take it away. This is not a recipe for celery root soup.
- Black truffle oil can be very expensive. The last bottle I purchased cost me about $20 for 3 1/2 ounces. If you don’t want to spend that kind of money, you can instead season the mash with 1/4 teaspoon of allspice. Although the result will taste different, you still get a great celery root mash at a much cheaper price.
MickiS (author) from San Francisco on April 24, 2012:
You're welcome, Kelley.
Veggie-Mom, yes, it works great in soups and stews, doesn't it? Yum.
kelleyward on April 24, 2012:
Thanks for reminding me of this! When I first was diagnosed with type 1 diabetes I tried this as a potato alternative. It's pretty good. Thanks for sharing this recipe I'm gonna give it a try soon! Take care, KElley
veggie-mom on February 24, 2012:
Celeriac is so tasty, we usually get some 1-2 times a year from our local CSA farm, I've added it to soups & stews with great success, but haven't tried it roasted or mashed, thanks for sharing the recipes!
Maddie Ruud from Oakland, CA on February 23, 2012:
I love celery root, especially in puree form. I'll have to try it roasted!
MickiS (author) from San Francisco on February 23, 2012:
Oh yes. The cooking methods that you can use to prepare potatoes apply to celery root.
Jason Menayan from San Francisco on February 23, 2012:
I think I've tried celery root soup before, but I've definitely not prepared it myself. Will have to try this mash out (the only other potato-alternative mash I've tried before is with cauliflower).
Simone Haruko Smith from San Francisco on February 23, 2012:
Very cool! It sure is an ugly looking food, but I really want to give it a try. Is it possible to steam it like one might steam potatoes?