raw celeriac

2015-12-27 a.o.


Celeriac (Apium graveolens var. rapaceum), also called turnip-rooted celery, celery root, or knob celery, is a variety of celery cultivated for its edible stem or hypocotyl, and shoots. Celeriac is like a root vegetable except it has a bulbous hypocotyl with many small roots attached.

In the Mediterranean Basin and in Northern Europe, celeriac is widely cultivated. It is also cultivated in North Africa, Siberia, Southwest Asia, and North America. The root is also cultivated in Puerto Rico, sold locally at farmers' markets and supermarkets, and is a traditional staple of the Puerto 

Typically, celeriac is harvested when its hypocotyl is 10 to 14 cm (3.9 to 5.5 in) in diameter. However, a growing trend is to use the immature vegetable, valued for its intensity of flavor and tenderness overall.

It is edible raw or cooked, and tastes similar to the stalks (the upper part of the stem) of common celery cultivars. Celeriac may be roasted, stewed, or blanched, and may be mashed. Sliced celeriac is used as an ingredient in soups, casseroles, and other savory dishes.

The leaves and stems of the vegetable are quite flavorsome, and aesthetically delicate and vibrant, which has led to their use as a garnish in contemporary fine dining. 

my celeriac adventures so far

Pic1: 2015 —  Pic2: 2017 — Pic3: 2019

See what I found: celeriac. Celeriac is a root bulbing celery and it is unfortunately not often available in the local grocery stores. I found this one in a small grocery store in Las Cruces, NM. This one is fairly small, and already starting to wilt, but I'm happy enough to have found it.

To get some celeriac, I had to order a whole 12 lb. case, because the store didn't think they would sell it. Quite expensive, of course. And on top of that, these roots were quite old, soft and wilted, several having rot inside. I used what I could, discarded the rest. Needless to say, this experience will not be repeated with that store. :-( 

I found the nicest celeriac I've ever seen in the US at the Las Cruces Sprouts store and I wasn't even looking for it specifically! That means I can finally eat celeriac again!

preparing celeriac raw

Only choose firm undamaged bulbs for best quality and flavor. Soft bulbs are old and have been sitting in storage for several months. They may have rot inside that is not visible on the outside. Even if they don't, the flavor will be diminished.

Always store processed raw celeriac in water with some lemon/lime juice or vinegar to prevent it from turning brown.


This is what you need for 4 servings:

  • 1 lb. celeriac bulb
  • fresh lime juice
  • S&P


  • mayo
Pic4: Left = with lime juice  Right = with mayonnaise



Pic2: cut off the top
Pic3: cut off the peel and roots
Pic4: always store in water with lime juice


Pic5: grate by hand ...
Pic6: ... or with food processor
Pic7: add lime juice immediately

celeriac remoulade

2015-12-27 a.o.


Sauce remoulade
Rémoulade is a condiment invented in France that is usually aioli- or mayonnaise-based. Although similar to tartar sauce, it is often more yellowish (or reddish in Louisiana), sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as a condiment or dipping sauce, primarily for sole, plaice, and seafood cakes such as crab or salmon cakes. 

Remoulade is used in France, Denmark, Iceland, Faroe Islands, Germany, Sweden, Norway, Poland and in the United States, especially in Louisiana Creole cuisine. It is often used with French fries, on top of roast beef items, and as a hot dog condiment, although there are a multitude of other applications.

France: rémoulade is made from mayonnaise with vinegar, mustard, shallots, capers, chopped pickles, and/or fresh herbs (chives, tarragon, chervil, burnet). It is commonly used in a dish called céleri rémoulade, which consists of thinly cut pieces of celeriac with a mustard-flavored remoulade, and also to accompany red meats, fish and shellfish.

The rémoulade used in céleri-rave rémoulade is a simple mustard-flavored vinegar and oil dressing spiced with salt, pepper, and chopped green herbs. Rémoulade is classified in French cooking as a derivative of the mayonnaise sauce. 



There seems to be a lot of variation in the internet recipes I have seen.  A few of them make it a mustard mayonnaise with some extra pepper. Some even mention some green herbs.

Why make it complicated? My mother always added mayo only, and that is how I have always prepared raw celeriac as well: either with just lime juice or with some mayo mixed in. Anything more will imo only distract from the celeriac flavor. I don't feel the need to add more, but give it a try if you like.


This is what you need for 2 servings:

  • 1/2 lb. grated celeriac with lime juice
  • 1-2 tbsp. mayo


  • mustard
  • other condiments as mentioned above
    • shallots
    • capers
    • chopped pickles
    • fresh herbs
      chives, tarragon, chervil, burnet
Pic1: remoulade sauce (picture Wikipedia)