How to Cook Celery Root (Celeriac) + Tips and Tricks

If you’ve taken a chance and bought a celery root at the market, read this guide about all the delicious ways to cook it. You’ll discover that it’s a wonderful addition to any kitchen during the winter season.

Cutting celery root in cubes overhead shot

When it comes to enjoying root vegetables, celery root, or celeriac, should definitely be on your list. The knobby veggie may not look like much on the outside, but inside, a white flesh the flavors of both potato and celery await you. The fresh, subtly nutty flavor can transform any number of winter dishes into something the whole family will love.

You can read more about what celery root is in my detailed guide, but once you have them in your kitchen, it’s time to learn about how to store, prepare, and cook them (you can also enjoy it raw in salads).

How to Store Celery Root

Storing them properly can keep a celery root good for a long while. The most important thing is to not wash, peel, or cut them ahead of time.

Keep them in a loosely closed paper or plastic bag and tuck a paper towel in with them to prevent any condensation build-up.

They can be kept for a few weeks in the refrigerator this way. As long as there are no soft spots or mildew, they’re good to go.

Raw celeriac on the cutting board

Preparing Celery Root

When it’s time to cook, you might be wondering the best way to get into that crisp white interior. Before you pull out the knife, give the outside a good scrub to rid it of excess dirt.

How to Peel Celeriac

You’ll have an easier time with a sharp paring knife than you will with a vegetable peeler. Cut off the top to remove any leftover stalks and the bottom to remove the roots. This should give you a flat base to work with. Then work the knife from top to bottom, following the curve and removing the outer skin.

Removing the outer skin of celery root overhead shot

How to Cut Celery Root

They can be cut in any size dice, slices, batons, wedges, or whatever else you like. It’s completely up to you and how you’re planning on cooking it.

Peeled celeriac closeup

Celeriac will begin to brown soon after slicing. Drop the cut pieces into a combination of cool water and lemon juice to prevent oxidation if you aren’t cooking immediately. I’d avoid prepping it more than a few hours ahead in any case.

Cubed raw celeriac on the table overhead shot

Cooking Celery Root

Think of celery root like a healthier, low-carb potato. They can be cooked in all the same ways with delicious results.

You’ll find specific instructions for each of the following methods in the full recipe card below, but read on to discover how each one can yield delicious results.

Roasted Celery Root – Whole or in Chunks

Possibly the easiest and definitely among the tastiest, is roasted celeriac. If you opt for roasting them whole, I’ll even share a secret perk – there’s no need to peel them. The skin is edible! All you’ll need is butter and seasonings to enjoy something akin to a baked potato, but healthier.

Roasting in chunks maximizes the caramelization you can get on each little piece. They don’t need much more than salt pepper and maybe a sprinkle of acid to highlight the nutty flavor of the tender pieces you’ll pull out of the oven.

Peeled celery root cut into chunks

Celery Root Gratin

If you like bubbly, creamy traditional gratins made with potato, then you’ll love it made with slices of tender baked celery root.

The celery notes give it a mildly herbal flavor that’s to die for when paired with roasted poultry or pork. It can even stand alone and be enjoyed as a hearty meatless main.

Celery Root Fries

We all love French fries, it’s okay to admit it. But with celeriac fries you can enjoy them with way less guilt! Oven baked celery root fries get caramelized and delicious with nothing more than a sprinkle of salt (but feel free to get creative too!). Bonus is that they’re way lower in carbs, and packed with fiber and antioxidants.

Celery Root Puree

Call it a mash, call it a puree, call it whatever you like, but swapping celery root for potatoes in this cooking method comes with tons of benefits!

A quick simmer in seasoned liquid transforms chunks into tender, mashable pieces that can be worked by hand, or popped in your food processor. Unlike potatoes that can become unpleasant and gluey when worked too hard, celeriac becomes velvety smooth and light. Yum!

Celery Root Soup

Take those purees a step further by transforming simmered celery root into the most luscious creamy soups. Or, leave them in chunks for a hearty winter stew.

It tastes great with other winter root veggies, alliums, and herbs. It can be enjoyed as a vegetarian main, or served with sandwiches, roasted meats, or a salad.

I highly recommend my creamy celery root soup recipe as a yummy place to begin.

Celery root soup served in a bowl and topped with mushrooms

As you can see, there are no limits to how we can enjoy cooking celery root. The techniques are limitless. Plus, the subtle herb flavor, light freshness, and root nuttiness is enhanced when cooked, and will quickly make this one of your favorite root veggies to enjoy all winter long. Don’t forget to grab the detailed how-to’s on each of these cooking methods below!

How to cook celeriac featured photo

How to Cook Celery Root

Cooking celery root is not much different from cooking potatoes. These five easy recipes showcase different methods of preparing celeriac.
5 from 5 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 89kcal
Author: Jovita | Yummy Addiction


Whole Roasted Celery Root

  • 1 large celery root
  • olive oil
  • salt , to taste
  • butter , to serve

Celery Root Fries (Oven-Baked)

  • 1 large celery root
  • 2 tablespoons olive oil
  • seasonings of your choice

Celery Root Puree

  • 2 lb. (900g) celery root (2 medium celery roots)
  • 3 cloves garlic , peeled and left whole
  • 1 teaspoon sea salt
  • 2 tablespoons unsalted butter
  • 1/3 cup milk , plus more if needed
  • salt and black pepper , to taste
  • chopped fresh chives , for serving

Roasted Celery Root

  • 1 large celery root
  • 2 tablespoons olive oil
  • salt and black pepper , to taste

Celery Root Gratin

  • 1 cup heavy cream
  • 1 large garlic clove , finely minced
  • 1 1/2 tablespoons unsalted butter , at room temperature
  • 2 lb. (900g) celery root (about 2 medium celery roots) , peeled, and very thinly sliced
  • 4 tablespoons (30g) grated Parmesan cheese
  • 1 1/2 tablespoons minced fresh thyme leaves
  • sea salt and white pepper , to taste
  • freshly grated nutmeg , to taste
  • 3/4 cup (85g) shredded Gruyère cheese


Whole Roasted Celery Root

  • Preheat the oven to 375°F (190°C).
  • Wash and scrub the celery root but don't peel it. Pat dry with paper towels.
  • Transfer the root to a baking sheet. Place it on a large sheet of foil and rub it all over with the olive oil. Sprinkle with salt. Wrap the foil tightly around the celery root to seal it.
  • Roast for about 2 hours, until the center is tender when pierced with a knife.
  • Take out of the oven and cut the celery root in half. Using a knife and a fork mash and chop the flesh. Add a pat of butter and keep mashing until everything is incorporated. Season more, if needed. You can eat the skin too.

Celery Root Fries (Oven-Baked)

  • Peel and cut the celery root into fry-sized pieces. Transfer to a large bowl and combine with olive oil and seasonings. You can use 1/2 teaspoon paprika with 1/2 teaspoon salt and black pepper to taste or 1 teaspoon Cajun seasoning instead.
  • Arrange on a parchment-lined baking sheet and roast at 425°F 25 to 35 minutes, flipping a few times.

Celery Root Puree

  • Peel and cut the celery root into 1-inch cubes. Place it together with garlic and salt into a medium pot filled with water (enough to cover the celery root by an inch or two). Bring to a boil, reduce the heat to medium-low, and simmer until the root is very tender, about 20 minutes.
  • Drain and return to the hot pot. Add the butter and let stand for a couple of minutes. Puree with an immersion blender until smooth.
  • Heat the milk in a small saucepan over low heat until hot. Stir in the heated milk (start by adding half until you reach the desired consistency), salt, and pepper into the mashed celery. Sprinkle with chopped fresh chives and serve.

Roasted Celery Root

  • Peel and cut the celery root into 1 to 1 1/2-inch pieces. Arrange on a parchment-lined baking sheet and toss with olive oil to coat them well. Season with salt and pepper. You can also add some Italian seasoning or any other seasoning you like.
  • Roast at 425°F 20 to 30 minutes until tender and golden.
  • Toss with some lemon juice or apple cider vinegar, if desired.

Celery Root Gratin

  • Add the cream and garlic into a small saucepan and simmer for 5 minutes. Turn off the heat and let the cream steep.
  • Preheat the oven to 350°F (175°C). Grease a 9×13 baking dish with the butter.
  • Layer about one-fourth of the celery root slices in the prepared dish, arranging the slices in tight, overlapping rows that cover the bottom of the dish. Sprinkle with 1 tablespoon Parmesan cheese, a pinch each of thyme and salt, and a smidgen each of pepper and nutmeg. Stir the cream and pour about 1/4 cup over the top. Repeat the layers until all of the celery root is used.
  • Cover the dish with foil and bake for about 1 hour, until the celery root is almost tender when pierced with a fork and the liquid is mostly absorbed. Uncover and sprinkle with the Gruyère cheese. Bake 20 minutes more, until the liquid is completely absorbed and the cheese is melted and brown around the edges.
  • Let rest for 10 minutes before serving.


Calories: 89kcal | Carbohydrates: 10.7g | Protein: 1.8g | Fat: 5g | Sodium: 116.7mg | Sugar: 1.9g
Course: Side Dish
Cuisine: American
Keyword: celeriac recipes, how to cook celery root
Nutrition Facts
How to Cook Celery Root
Amount Per Serving
Calories 89 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 116.7mg5%
Carbohydrates 10.7g4%
Sugar 1.9g2%
Protein 1.8g4%
* Percent Daily Values are based on a 2000 calorie diet.


  • Kim
    October 4, 2022 at 12:09 pm

    I would love to try that celery root soup. It looks absolutely delicious, especially with those mushrooms on top!5 stars

  • Stephanie
    October 4, 2022 at 12:10 pm

    What a great idea to substitute it for potatoes. I’m all for cutting the carbs in my favorite foods any time I can!5 stars

  • Dana
    October 4, 2022 at 12:34 pm

    Really informative post. Looking forward to trying everything, but especially that soup! This is def one of those veggies I’ve stared at a few times wondering what I could do with it. Now I know, and won’t put it back next time 😉 Haha.5 stars

  • Toni
    October 4, 2022 at 12:47 pm

    This is really informative and helpful! Glad I found it! Thanks so much!5 stars

  • Katherine
    October 4, 2022 at 12:54 pm

    These celery root recipes are so inspiring! Can’t wait to get one and try them out.5 stars


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