photo - celeriacCeleriac is also known as celery root, an obvious name for this relative of celery and parsley. The stalks and leaves are similar to our common celery, but the delicious root crown, despite its gnarly appearance, is its greatest asset.

Celeriac's leaves and stalks are edible and can be used to flavor soup stocks, but use sparingly as they are more potent than common celery. The leaves can also by thinly sliced and used in place of celery leaves or parsley.

The root is delicious in soups and stews. It goes well with other root vegetables such as potatos, parsnips, and beets which is advantageous since it is available late in the fall at the same time as many other root crops. An old standby preparation is mashed potatoes and celeriac.

Celeriac root can also be eated raw. Grate it into salads or use it for dipping. In salads celeriac is best paired with other strong flavors such as beets, walnuts, apples, carrots, capers, mustard, and onion.

Paul a shareholder suggested pickling celeriac. He says, "I pickled it last year. Cooked in a little in mixture of vinegar, dill. pickling spices and put in a jar in the fridge for a month. It was great. Use a dilly bean recipe."

Celeriac stores incredibly well. It will last for up to a month in the refrigerater or several months in a root cellar.


Celeriac and Apple Salad with Tarragon and Roasted Walnuts
Scalloped Celeriac and Potatoes

The recipes available from the links above are excerpted from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson and Angelic Organics (Gibbs Smith Publisher).

Braised Lamb Shanks with Celeriac and Leeks

Shareholder Kathy Diamond shared this recipe. She says "I just made a terrific recipe using both the leeks and celeriac we got last week. It's from a huge vegetable reference book I just discovered, which has photos/info/recipes on every single vegetable we get at the farm, including things like tatsoi and purslane: Vegetables from Amaranth to Zucchini by Elizabeth Schneider (William Morrow, 2001)."

  • 4 lamb shanks, well trimmed
  • salt and pepper
  • 2 medium leeks (I used all 5)
  • 2 medium or 1 large celeriac (1 to 1 1/4 lbs without leaves)
  • 1 Tbsp olive oil
  • 2 garlic cloves, sliced
  • 3/4 tsp ground ginger
  • 1/2 tsp dried oregano
  • 1 1/2 tsp kosher salt
  • 3 Tbsp barley
  • 3 cups water
  • 3 to 4 tsp Dijon mustard
  • Garnish: thin-sliced celeriac or celery leaves

Brown lamb shanks in broiler 25 minutes, turning to cook both sides. Drain on paper towel. Salt and pepper generously. Meanwhile, slice white portion of leeks once lengthwise and then slice crosswise. Peel and quarter celeriac and cut into 1" cubes. Saute leeks in oil until slightly browned. Add garlic, ginger, oregano, and salt and stir a minute. Add celeriac and toss a few minutes. (I noticed that the celeriac started to weep water as it heated up.) Add shanks, barley, and water. Simmer gently, covered, turning shanks now and then, until very tender--1 to 1 1/2 hours. Remove shanks. Stir in mustard a little at time, tasting as you go. (I completely forgot the mustard and the dish was delicious.) Remove meat from bones, cut up, and return to pot. (I was able to skim off a lot of the fat.)

Cream of Celeriac and Leek Soup

Insired by a comment from Clayton Carter I tried this recipe from the "From Asparagus to Zuccini" cookbook available at our farm. It was very tasty. Clayton said "I used it in a Potato/Leek soup and it turned out excellent. The cookbook I used had it listed as a variation of standard potato/leek soup with the comment `substitute at least half the potatos with an equivalent amount of celery root'."
  • 3 leeks
  • 1 1/2 lbs whole celeriac
  • 1 potato
  • 3 Tbl butter (margarine works too)
  • 4-5 cups chicken broth (being vegan I used vegetable broth)
  • light cream (optional)
  • salt & freshly ground pepper

Wash leeks and slice enough of the white and light green parts to make 2 cups. Peel and chop celeriac into 1/2 inch cubes, enough to make 3-4 cups; place in acidulated (lemon) water. Peel and coarsely chop potato (I didn't bother peeling, it'll leave some little pieces of dark skin in the soup but still tastes good and the skin is nutritious); add to celeriac in water. Melt butter in soup pot, stir in leeks, and cook until wilted. Drain celeriac and potatoes; stir into leeks. Add 4 cups of broth. bring to boil, reduce heat, cover, and simmer until vegetabes are tender, 20-25 minutes. Pass through a sieve or puree in food processor or blender. If very think thin with optional light cream and additional broth. Season with salt and pepper to tast. Makes 8 cups.

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