A celery root, often called celeriac (scientific name: Apium graveolens var. rapaceum), presents as a large, roundish, and notoriously gnarly bulb, typically off-white to light brown in color. Its exterior is rough, irregular, and covered with numerous small, wiry rootlets and deep crevices, making it one of the less conventionally attractive vegetables in the produce aisle.
Don’t let its humble, earthy exterior deter you. Beneath this “hairy armor,” as some describe it, lies a surprisingly crisp, creamy white flesh with a delicate, nutty, and subtly celery-like flavor. Understanding its unique appearance is the first step to unlocking the versatility and culinary potential of this underrated root vegetable.
Unpacking the Celery Root’s External Characteristics
The first thing you will notice about a celery root is its distinctive, often mud-flecked, and irregular shape. It is typically round or bulbous, resembling a misshapen turnip or a large, bumpy potato.
Color and Texture of the Exterior
The skin of celery root ranges from off-white to light brown or greyish-green. It is thick, fibrous, and rough, with many knobby protrusions and tangled rootlets extending from its surface. These rootlets contribute to its “gnarly” or “hairy” appearance.
Evan Kleiman, a culinary expert, highlights its intimidating appearance, stating, “Celery root, aka celeriac, is the knobby, often mud-flecked bulb of a variety of celery grown for its swollen stem base rather than its stalks. It’s ugly and intimidating.” This rough exterior is a defining characteristic, differentiating it from smoother root vegetables.
Size and Weight
Celery root generally measures about 4–5 inches (10–13 cm) in diameter and typically weighs around 1–2 pounds (450–900 grams). However, it can range from the size of an apple to a small cantaloupe, with medium-sized roots often preferred for their tenderness and flavor. Larger roots may sometimes have woody or hollow centers.
Delving into the Celery Root’s Internal Structure
Once you peel away the tough, unappealing exterior, a beautiful transformation occurs. The interior of the celery root is a stark contrast to its outside.
Color and Texture of the Flesh
The flesh of a celery root is creamy white or ivory. It has a dense, firm, and crisp texture when raw, often described as similar to a potato but less starchy. When cooked, it becomes silky and tender, transforming into a creamy consistency suitable for mashing or pureeing.
Despite its visual resemblance to a root, the edible part of celeriac is actually a swollen stem base, known as a hypocotyl, rather than a true root. This botanical detail explains its unique flavor and texture profile, setting it apart from other traditional root vegetables.
Aroma and Flavor Profile
Raw celery root has a faintly aromatic scent and a taste that combines notes of celery and parsley, often with a subtle nuttiness. Some describe it as a slightly sweeter celery flavor than the stalks we commonly eat. When cooked, its flavor mellows and becomes slightly sweeter, enhancing its savory notes.
Distinguishing Celery Root from Other Vegetables
While often compared to other root vegetables due to its subterranean growth and general shape, celery root has distinct characteristics.
| Feature | Celery Root (Celeriac) | Turnip | Potato |
|---|---|---|---|
| Exterior Appearance | Gnarly, knobby, rough, off-white to light brown/greyish-green, covered in rootlets. | Smoother, round or slightly flattened, white/purple top or entirely white, fewer rootlets. | Varied (smooth, rough), brown, red, yellow, or purple skin, fewer prominent rootlets. |
| Interior Flesh Color | Creamy white or ivory. | White. | White, yellow, or purple. |
| Texture (Raw) | Dense, crunchy, firm. | Crisp, firm. | Firm, crisp (less common raw). |
| Flavor Profile | Mild celery-like, nutty, earthy, hint of parsley. | Pungent, slightly bitter, peppery. | Earthy, starchy, mild. |
| Carbohydrate Content | Lower in carbs than potatoes (approx. 5.9g per 100g cooked). | Moderate. | High (approx. 14.4g per 100g chopped). |
It is important to note that celery root is not the root of the familiar celery stalks found in grocery stores. They are botanically related, both descendants of wild celery, but celeriac is specifically cultivated for its swollen stem base.
Selecting and Storing Celery Root
Choosing a good celery root is key to a positive culinary experience. Look for specimens that are firm, heavy for their size, and free of soft spots, cracks, or discoloration. While some rootlets and dirt are normal, a smoother exterior will make peeling easier.
Medium-sized roots, roughly 3–4 inches in diameter, are generally recommended as they tend to be more tender and flavorful, avoiding the woody texture sometimes found in very large ones. “Be sure that its center isn’t hollow, which is a sign that the celeriac is of poor quality,” advises Healthline.
Storage Best Practices
- Refrigeration: Trim off any attached leaves and roots. Store unwashed celery root in a perforated plastic bag or wrapped in a damp paper towel in the refrigerator’s crisper drawer. It can keep for several weeks, or even up to 3-4 months if stored between 0°C and 5°C with high humidity.
- Preventing Discoloration: Once peeled or cut, celery root oxidizes quickly and will turn brown. To prevent this, immerse the cut pieces immediately in acidulated water (water with lemon juice or a splash of vinegar).
“Whole celeriac can last up to two months if stored properly. Once it is cut, store it in a refrigerator for up to a week,” states Mad Acre Farms.
Preparing Celery Root: From Gnarly Exterior to Culinary Gem
The biggest hurdle for many home cooks is peeling celery root. Its uneven, knobby surface makes a standard vegetable peeler challenging to use effectively.
Evan Kleiman suggests, “Peeling it is the biggest challenge, which is why most people shy away from the knobby thing. It isn’t difficult to do, but it does require attention since it’s so uneven on the outside. The exterior is thick, fibrous, and irregular. You’re not ‘paring.’ Think of it like you’re carving away armor. I use a sharp paring or chef’s knife instead of a peeler.”
Step-by-Step Peeling Guide
- Stabilize: Cut off the root end and the stem end to create flat surfaces. This allows the celery root to sit securely on your cutting board.
- Carve: Using a sharp chef’s knife or a sturdy paring knife, carefully cut away the thick, fibrous skin, following the curve of the vegetable. Imagine peeling an orange with a knife, but with more resistance.
- Clean: Dig out any remaining bumps, deep cracks, or dirty pits with the tip of your knife.
- Submerge (Optional but Recommended): If not using immediately, place the peeled or cut celery root into acidulated water to prevent browning.
Once peeled, the creamy white flesh is ready for a multitude of culinary applications. It can be enjoyed raw, grated into salads or slaws, or cooked in various ways such as roasting, boiling, mashing, or adding to soups and stews.
Nutritional Powerhouse Beneath the Rough Exterior
Beyond its unique appearance and flavor, celery root is a nutritional powerhouse. It is a low-calorie, low-carb alternative to potatoes, packed with essential vitamins, minerals, and dietary fiber.
- Vitamins: Excellent source of Vitamin K, Vitamin C, and B vitamins (especially B6).
- Minerals: Rich in potassium, phosphorus, manganese, calcium, and magnesium.
- Antioxidants: Contains beneficial antioxidants that help combat inflammation and reduce oxidative stress.
- Fiber: High in dietary fiber, which supports digestive health and can help regulate blood sugar levels.
“Celeriac is a nutrient-dense, low-calorie vegetable with significant health benefits, including cardiovascular support, anti-inflammatory effects, improved digestion, bone health promotion, and potential neuroprotective properties,” according to Dale Pinnock, a leading nutritionist. This makes celery root a valuable addition to a balanced diet, offering impressive health benefits such such as improved digestion, bone and heart health.
Historical Roots and Modern Popularity
Celery root has a long and storied history, with its origins tracing back to wild celery in the Mediterranean and Northern Europe. It was mentioned in ancient texts like Homer’s Iliad and Odyssey as “selinon” and was initially cultivated for medicinal purposes.
While long popular in European cuisines, particularly in France (where céleri rémoulade is a classic dish), Germany, and Scandinavia, it has seen a resurgence in popularity in the US in recent years. Its versatility and unique flavor make it a favorite among chefs and health-conscious eaters alike.
FAQs About Celery Root
What is celery root also known as?
Celery root is also widely known as celeriac, knob celery, or turnip-rooted celery. These names refer to the same distinct root vegetable.
Is celery root the same as the root of regular celery?
No, celery root is not the root of the celery stalks commonly found in grocery
stores. While botanically related and derived from wild celery, celeriac is a different variety specifically cultivated for its enlarged, edible base, not its stalks.
How do I choose a good celery root at the store?
Look for celery roots that are firm, feel heavy for their size, and have no soft spots, cracks, or signs of mold. Opt for medium-sized roots (around 3-4 inches in diameter) for optimal tenderness and flavor.
How do you peel a celery root?
To peel a celery root, first cut off the top and bottom to create a stable base. Then, use a sharp chef’s knife or sturdy paring knife to carve away the thick, knobby skin, following the contours of the vegetable. Discard the skin and any deep crevices.
What does celery root taste like?
Raw celery root has a mild, earthy flavor reminiscent of celery and parsley, with a hint of nuttiness and a crunchy texture. When cooked, its flavor becomes slightly sweeter and more mellow, with a silky texture similar to a potato.
Can you eat celery root raw?
Yes, celery root can be eaten raw. It has a crisp texture that makes it excellent for grating into salads, slaws, or remoulades.
Conclusion
The celery root, or celeriac, is a truly remarkable vegetable. Its unpretentious, gnarly exterior hides a versatile, flavorful, and nutrient-dense interior that can elevate a wide array of dishes. From its off-white to light brown, bumpy skin to its creamy white flesh and subtle celery-like flavor, understanding what a celery root looks like is the first step toward appreciating its culinary potential. Don’t be intimidated by its appearance; with a sharp knife and a willingness to explore, you will discover why this “ugly duckling” of the produce aisle has become a cherished ingredient in kitchens around the world.
