How to Cook Celery Root

5 from 5 votes

Cooking celery root is not much different from cooking potatoes. These five easy recipes showcase different methods of preparing celeriac.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Keyword: celeriac recipes, how to cook celery root

Servings: people

Calories: 89kcal

Author: Jovita | Yummy Addiction

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

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.

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.

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.

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.

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 9x13 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.