Celeriac tastes like a milder, sweeter cousin of celery with nutty undertones. When raw, it’s crisp with a distinct celery-like brightness and a hint of bitterness; when cooked, it becomes creamy, earthy, and lightly sweet, similar to a potato or turnip. What to expect in different preparations:
- Raw: crisp, refreshing, celery-forward with subtle sweetness.
- Boiled or mashed: tender, creamy, with mellow celery notes and a gentle nutty edge.
- Roasted: deeper sweetness, caramelized flavors, and a soft, velvety texture.
- Soups and purées: absorbs flavors from other ingredients and contributes a light, savory-celery backbone.
Tips for trying it:
- Start with small pieces raw in a salad or slaw to gauge its celery-like brightness.
- Peel the brown skin and trim the knobs for uniform texture.
- Pair with citrus, apples, cream, cheese, garlic, or herbs to highlight its nutty sweetness.
