When celery root is in season, its delicate flavor is a perfect addition to soups, mashed with potatoes, or added to gratins.
When is celery root (celeriac) in season?
Celery root is in season during cooler months, from September through April. See what else is in season at the same time: January, February, March, April, and in September, October, November, and December.
How to select:
Look for ones that are hard and heavy for their size (indicating they are fresher and not dried out). You can estimate that up to 25% of its weight will be discarded when peeling and trimming. Because of that, don’t get ones that are too small, or you’ll lose a lot to the peeling process.
If the center is soft or spongy after you cut into it, just cut that part out, the rest is fine to use.
How to store:
The root should keep for one week, or more, in an open plastic bag in the crisper drawer. They like cold, dark places.
Should I buy organic?
While that’s always a good option, I don’t have testing data from Consumer Reports or the EPA on pesticide levels for celeriac.
How do I peel celery root?
Cut the bottom off to make a stable base. Then use a knife to cut off the outside skin. Everyday Food has a helpful video:
Now what should I make?
That’s a good question! I scour the internet to find recipes that use fresh, seasonal ingredients, often with a fun twist. Follow Ask The Food Geek on Pinterest or Facebook to get access to the recipes I find every day.
Seasonal celery root recipes
Each recipe below only uses ingredients that are in season at the same time as celery root, or ingredients that have a year-round season. Since their season overlaps with the beginning or end of other fruits and vegetables, the recipes are grouped into early season, late season, or anytime they are available.
…For anytime it is in season
Kale Caesar salad with celery root, hazelnuts, and cornbread croutons – recipe by Ask the Food Geek
Celery root fries – recipe by Viktoria’s Table
Grilled celeriac with white bean puree – recipe by Naturally Ella
Celeriac, pea, and arugula soup with sumac roasted chickpeas – recipe from Cravings in Amsterdam
Sub in fresh peas for frozen in spring. You can use shelling peas (or get lucky and find some already shelled), or snap peas and shell them.
Celeriac (celery root) season comes to an end in April or May and starts again mid-fall. So this is perfect in spring when peas first come in, or early fall when peas are finishing up their season.