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Celery Root
Inventory, 12 ct : 3.58
This item was last sold on : 12/10/23
Description/Taste
Celery root can widely vary in size from small to large, but typically averages 10-14 centimeters in diameter and is globular, slightly flattened, and lopsided in shape. The gnarled corm is rough, brown, and thick, covered in small rootlets giving it a creviced appearance. Underneath the root’s rough exterior is a crisp, ivory to white flesh that is dense and firm. When raw, Celery root has a crisp consistency that transforms into a smooth and tender texture when cooked, similar to the flesh of a cooked potato. Celery root has a nutty, earthy, and slightly sweet flavor with notes of celery and parsley. Connected to the corm, the plant produces thin, green stems that resemble celery and are topped with small, serrated leaves.
Seasons/Availability
Celery root is available year-round, with a peak season in the fall through winter.
Current Facts
Celery root, botanically classified as Apium graveolens var. rapaceum, is a bulbous, underground corm that forms a leafy stalked herb growing up to one meter in height and is a member of the Apiaceae family along with parsley, carrots, anise, and parsnips. Also known as Knob celery, Turnip-Rooted celery, or Celeriac, Celery root is a variety of celery grown for its underground corm versus its green leafy stalks. Celery root is a cool-weather plant that is commonly used in European cuisine and is favored for its nutty, celery-like flavor and extended storage capabilities.
Nutritional Value
Celery root is an excellent source of vitamin K, vitamin C, and phosphorus, which can help boost immunity within the body and promote heart health. The raw root is also a good source of vitamin B6, potassium, manganese, and fiber to help with digestion and cleanse the digestive tract.
Applications
Celery root can be eaten raw and is popularly grated or spiralized and tossed into salads, grain bowls, or fruit salads. The corm is also utilized in many cooked applications such as blanching, boiling, mashing, stewing, and roasting. Before cooking, the rough skin should be removed, and the white flesh should be soaked in a milk bath or in acidulated water to prevent the flesh from browning. Once prepared, Celery root can be utilized as a non-starchy substitute for potatoes for any meal and can be prepared similarly. Celery root can be cut into fries, mashed, roasted as a vegetarian “steak,” boiled and diced for a take on potato salad, pureed for soup, or sliced and baked into chips. Celery root pairs well with herbs such as rosemary, cilantro, and parsley, cheeses such as gruyere and blue, toasted walnuts, fruits such as pears and apples, ginger, capers, tomatillos, and meats such as steak, poultry, and fish. The corm will keep up to three weeks when wrapped in a paper towel in an unsealed plastic bag and stored in the refrigerator.
Ethnic/Cultural Info
The most classic use for Celery root is in the famous French dish known as celeri remoulade. This cold salad, sometimes known as a slaw, utilizes Celery root by peeling, grating, and tossing it in a Dijon mustard-based dressing. The dish is often topped with chopped parsley, cornichons, or capers and more modern chefs have added julienned granny smith apples. Celery root is also well-known in German cuisine and is used in schnitzels and suppengrun, which are the vegetables used for making soup stock. In German markets, it is common to find pieces of Celery root bundled together with carrots, leeks, and parsley for the specific purpose of making soup.
Geography/History
Celery root is one of the oldest root vegetables in recorded history and is descended from a variety of wild celery. Native to the Mediterranean, Middle East, and Northern Africa, Celery root was consumed by ancient Egyptians, Romans, and Greeks who used the root for medicinal and religious purposes. Celery root then achieved culinary importance during the Middle Ages and was first recorded as a culinary ingredient in France in the 17th century. Celery root is still prevalent throughout Europe and is a mainstay in Eastern and Northern European countries during the winter months. Celery root can also be found at local markets and specialty grocers in Asia, Europe, North America, Africa, and Puerto Rico.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Paradisaea Restaurant | La Jolla CA | 732-915-6669 |
| Miho | San Diego CA | 619-365-5655 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Rancho Bernardo Inn | San Diego CA | 877-517-9340 |
| Long Story Short | San Diego CA | 619-228-9381 |
| Little Lion | San Diego CA | 619-519-4079 |
| Jeune Et Jolie | Carlsbad CA | 858-231-0862 |
| Morgan Run Resort and Club | Rancho Sante Fe CA | 858-759-5473 |
| Marriott Del Mar | San Diego CA | 858-369-6029 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Cardellino | San Diego CA | 619-722-3398 |
| Panama 66 | San Diego CA | 619-206-6352 |
| Fishery | San Diego CA | 858-272-9985 |
| Pippo Pasta | La Jolla CA | 858-412-3432 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Third Corner Ocean Beach | San Diego CA | 619-223-2700 |
| University Club | San Diego CA | 619-234-5200 |
| Tahona (Kitchen) | San Diego CA | 619-573-0289 |
| 619 Spirits | San Diego CA | 509-701-9534 |
| Golden Door | San Marcos CA | 760-761-4142 |
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| Encontro North Park | San Diego CA | 310-955-6333 |
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Bistro du Marche by Tapenade | La Jolla CA | 858-551-7500 |
| Make Stuff Good | San Diego CA | 9495479470 |
| Marriott Marina Kitchen | San Diego CA | 619-234-1500 x6113 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Matsu | Oceanside CA | 760-717-5899 |
Recipe Ideas
Recipes that include Celery Root. One
is easiest, three is harder.
