Celery Root Recipes

Learn to use the least-appreciated part of the celery plant

Think of celery, and the first thing that comes to mind is probably the crunchy, fibrous stalks, followed by the leafy greens. The root gets largely ignored. But celery root, otherwise known as celeriac, is delicious. This variety of celery produces a bulbous, starchy root with a deep, earthy flavor. From creamy purées to crispy rémoulade salad, we've rounded up our favorite celery root recipes.

Cooked until tender and blended until smooth, celery root makes a delicious purée perfect for accompanying big, rich flavors. We mashed celery root with celery and celery seed to intensify the flavor in the purée that we use as a bed for our spoon-tender braised short ribs. For the ultimate in luxury, we add cream to the celery root purée that we serve with scallops, bone marrow, and black truffles.

Raw julienned celery root dressed with rémoulade is a French bistro classic. The dressing is a basic aioli made with egg yolk, Dijon mustard, oil and lemon juice. Parsley, minced olives, and cayenne pepper are all good additions. The creamy sauce crisp celery root make for a simple, elegant side.

Celery root pairs natural with other root vegetables. Try it in our Norwegian cod chowder or German braised pork, with both match celery root with carrots, parsnips, and potatoes.

Find all of these recipes and more in our collection of celery root recipes.

Roast Turkey with Celery-Root Stuffing and Giblet Gravy

Roast Turkey with Celery-Root Stuffing and Giblet Gravy

Celery root brings an earthy dimension to the stuffing for this crisp-skinned bird, which is dressed in a white wine, giblet, and mushroom gravy.Michael Kraus
Braised short ribs with celery root purée

Braised Short Ribs with Celery Root Purée

Cocoa powder enriches these braised beef short ribs from Manhattan-based chef Melissa Muller Daka.Ingalls Photography
Norwegian Cod and Root Vegetable Chowder (Fiskesuppe)

Norwegian Cod and Root Vegetable Chowder (Fiskesuppe)

When making this creamy fish stew, feel free to substitute mahimahi, salmon, scallops, or shrimp for the cod.Penny De Los Santos
Braised Pork Roast with Root Vegetables (Schweineschmor-braten mit Rübengemüse)

Braised Pork Roast with Root Vegetables (Schweineschmor-braten mit Rübengemüse)

Juniper berries and caraway seeds give braised pork a floral, woodsy flavor. Wrapping it in bacon keeps the meat moist. Get the recipe for Braised Pork Roast with Root Vegetables »Todd Coleman
Scallops and Truffles with Beef Marrow (Mare e Monte)

Scallops and Truffles with Beef Marrow (Mare e Monte) )

In this elegant take on surf and turf, served as an appetizer at Ai Fiori in New York City, chef Michael White nestles sweet scallops, black truffles, and celery root puree into split marrow bones and broils them under a blanket of bone marrow.Todd Coleman
Céleri-Rave Rémoulade (Celery Root Rémoulade)

Céleri-Rave Rémoulade (Celery Root Rémoulade)

In this classic bistro salad, julienned celery root melds with a Dijon mustard-spiked dressing.Landon Nordeman
German Barley Soup (Graupensuppe)

German Barley Soup (Graupensuppe)

Klaus Weiler, the chef at Weinhaus Weiler in Oberwesel, Germany, shared the recipe for this classic barley soup. Garnished with sausage, it's substantial enough to make a meal in itself.Todd Coleman
Celery Root Rémoulade

Celery Root Rémoulade

This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.Landon Nordeman