Celeriac is a versatile root that can be roasted, mashed, sautéed, or boiled. Here are simple, reliable methods to cook it, along with a few flavor ideas. Roasted celeriac (sticks or cubes)
- Preheat oven to 190°C (375–400°F).
- Peel the celeriac, then cut into evenly sized chunks or sticks.
- Toss with olive oil, salt, pepper, and optional herbs or spices (e.g., garlic, thyme, rosemary, paprika).
- Spread in a single layer on a baking sheet.
- Roast 20–25 minutes, turning once, until edges are caramelized and tender when pierced with a knife.
- Finish with a fresh squeeze of lemon or a drizzle of olive oil if desired.
Creamy celeriac mash
- Peel and cube the celeriac.
- Boil or steam in salted water until very tender, about 20–25 minutes.
- Drain, then mash with butter and a splash of milk, cream, or chicken/vegetable stock for extra creaminess.
- Season with salt, pepper, and chopped herbs (chives or parsley work well).
Sautéed celeriac (quick version)
- Peel and slice the celeriac thinly or into small dice.
- Heat a tablespoon of oil or butter in a skillet over medium heat.
- Add celeriac with a pinch of salt, cover, and cook 8–12 minutes, stirring occasionally, until tender and lightly browned.
- Finish with pepper, a splash of lemon juice, and fresh herbs.
Boiled or steamed celeriac
- Peel and cut into chunks.
- Boil in salted water for 15–20 minutes until fork-tender, or steam for about 15–20 minutes.
- Drain and season to taste; you can mash lightly with butter and pepper, or serve as-is with a little olive oil or vinaigrette.
Celery root soup (comforting and easy)
- Sauté chopped onions in a pot with oil or butter until translucent.
- Add peeled, cubed celeriac and enough vegetable or chicken stock to cover.
- Simmer 20–25 minutes until very tender.
- Purée with an immersion blender until smooth; adjust texture with more stock or cream, and season to taste.
Flavor ideas and pairings
- Lemon, garlic, and fresh herbs brighten roasted or mashed celeriac.
- A pinch of nutmeg or white pepper complements creamy preparations.
- Celeriac pairs nicely with potatoes, carrots, apples, walnuts, and soft cheeses like goat cheese or crème fraîche.
Tips
- Peel celeriac thoroughly to remove the rough brown skin and any waxy coating.
- Uniform pieces ensure even cooking; aim for bite-sized cubes or slices.
- If roasting, a single layer helps with browning; don’t overcrowd the pan.
If you’d like, share the equipment you have (oven, air fryer, stove type) and whether you prefer a side dish or a main, and I can tailor a precise recipe and timing for you.
