As the weather cools down, our thoughts turn to comfort food that warms the heart and soul. And what better way to achieve that than with a delicious, creamy celeriac recipe? Celeriac, also known as celery root, is a versatile and underrated ingredient that deserves more love in our kitchens. With its sweet, earthy flavor and velvety texture, it’s the perfect base for a variety of comforting dishes.
From hearty stews to creamy soups, and from savory pies to crispy fritters, we’ve rounded up 18 mouthwatering celeriac recipes that are sure to become new favorites. Whether you’re looking for a quick weeknight meal or a special occasion dish, this collection has something for everyone. So go ahead, get cozy, and let the comforting goodness of celeriac begin!
Creamy Celeriac and Potato Mash
Elevate your mashed potato game with this creamy and flavorful twist, incorporating roasted celeriac for added depth of taste.
Ingredients:
– 2 large potatoes, peeled and chopped into 1-inch cubes
– 1 medium-sized celeriac, peeled and chopped into 1-inch pieces
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the celeriac and potatoes on a baking sheet lined with parchment paper. Drizzle with butter, salt, and pepper.
3. Roast in the preheated oven for about 30-40 minutes, or until the vegetables are tender when pierced with a fork.
4. Remove from the oven and let cool slightly.
5. Mash the roasted celeriac and potatoes together using a potato masher or a fork.
6. Add heavy cream or half-and-half and mix until smooth and creamy.
7. Season to taste, then garnish with fresh herbs if desired.
Cooking Time: 40-50 minutes
Roasted Celeriac Soup with Crispy Pancetta
Roasted Celeriac Soup with Crispy Pancetta
A creamy and comforting soup that showcases the sweet and nutty flavors of roasted celeriac, paired with crispy pancetta for added texture.
Ingredients:
– 1 large celeriac, peeled and cubed
– 2 tablespoons olive oil
– 4 slices pancetta, diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Toss celeriac with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender and caramelized.
2. In a large pot, cook pancetta over medium heat until crispy. Remove from pot and set aside.
3. Add onion and garlic to the same pot and cook until softened.
4. Add roasted celeriac, chicken broth, and heavy cream to the pot. Bring to a simmer and puree with an immersion blender or regular blender.
5. Stir in pancetta and season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Celeriac and Apple Slaw with Lemon Dressing
This refreshing slaw combines the natural sweetness of apples with the earthy flavor of celeriac, all tied together with a bright and tangy lemon dressing. Perfect as a side dish or topping for your favorite burgers and sandwiches.
Ingredients:
– 1 large head of celeriac, peeled and grated
– 2-3 crisp apples (such as Granny Smith), cored and diced
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons olive oil
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Chopped fresh parsley or chives for garnish (optional)
Instructions:
1. In a large bowl, combine grated celeriac and diced apples.
2. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper.
3. Pour the dressing over the celeriac-apple mixture and toss to coat.
4. Refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature, garnished with chopped parsley or chives if desired.
Cooking Time: 10-15 minutes (mostly hands-off prep time)
Celeriac Gratin with Gruyère Cheese
This creamy gratin brings out the natural sweetness of celeriac, paired with the nutty flavor of Gruyère cheese. A perfect side dish for any occasion.
Ingredients:
– 1 large celeriac (about 2 lbs), peeled and sliced into 1/4-inch thick rounds
– 2 tablespoons butter
– 1 onion, thinly sliced
– 1 clove garlic, minced
– 1 cup grated Gruyère cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add onion and cook until caramelized, about 10 minutes.
3. Add garlic and cook for 1 minute.
4. Arrange celeriac slices in a baking dish. Top with the onion mixture, then sprinkle with Gruyère cheese.
5. Pour heavy cream over the top and season with salt and pepper.
6. Bake for 30-35 minutes or until the celeriac is tender and the top is golden brown.
Cooking Time: 30-35 minutes
Spiced Celeriac and Lentil Stew
Warm up with this hearty, aromatic stew that combines the natural sweetness of celeriac with the comforting warmth of red lentils.
Ingredients:
– 1 large celeriac, peeled and diced
– 1 cup red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon ground cinnamon
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, coriander, and cinnamon. Cook for 1 minute, stirring constantly.
3. Add the celeriac and lentils. Cook for 5 minutes, stirring occasionally.
4. Add the diced tomatoes and broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste. Garnish with parsley or cilantro, if desired.
Cooking Time: 45-50 minutes
Celeriac Risotto with White Wine and Thyme
This creamy risotto recipe showcases the unique flavor of celeriac, a type of root vegetable often overlooked in traditional cooking. Paired with white wine and thyme, this dish is perfect for a special occasion or a cozy night in.
Ingredients:
– 1 large celeriac, peeled and diced
– 2 cups Arborio rice
– 4 cups chicken broth, warmed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup white wine
– 2 tablespoons butter
– 1 tablespoon fresh thyme leaves
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat the chicken broth in a separate pot and keep warm.
2. In a large skillet, sauté the onion and garlic in olive oil until softened.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add the white wine and stir until absorbed.
5. Add the diced celeriac and cooked chicken broth, one cup at a time, stirring continuously.
6. Remove from heat once creamy and tender. Stir in butter and thyme leaves. Season with salt and pepper to taste.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Braised Celeriac with Garlic and Herbs
This hearty side dish brings together the natural sweetness of celeriac, the pungency of garlic, and the freshness of herbs. A perfect accompaniment to roasted meats or as a standalone vegetable main.
Ingredients:
– 1 large celeriac, peeled and cubed
– 4 cloves of garlic, minced
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper, to taste
– 1/4 cup chicken or vegetable broth
Instructions:
1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the cubed celeriac and cook for 5 minutes, stirring occasionally.
4. Add the thyme, rosemary, salt, and pepper. Stir to combine.
5. Pour in the broth and bring the mixture to a simmer.
6. Reduce heat to low and braise, covered, for 30-40 minutes or until the celeriac is tender.
Cooking Time: 30-40 minutes
Celeriac and Parsnip Puree
A creamy and comforting side dish that combines the earthy flavors of celeriac and parsnip. Perfect for accompanying roasted meats or as a vegetarian main course.
Ingredients:
– 2 large celeriac bulbs, peeled and chopped
– 4 large parsnips, peeled and chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: garlic powder, nutmeg, or other spices of your choice
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss celeriac and parsnips with olive oil, salt, and pepper on a baking sheet.
3. Roast for 30-40 minutes, or until tender and caramelized, flipping occasionally.
4. Remove from oven and let cool slightly.
5. Purée the roasted vegetables in a blender or food processor with an optional splash of chicken or vegetable broth (if desired).
6. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Celeriac and Mushroom Pie
This savory pie combines the earthy sweetness of roasted celeriac with the rich flavors of sautéed mushrooms, all wrapped up in a flaky pastry crust. Perfect for a cozy fall evening.
Ingredients:
– 1 large celeriac, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 8 oz mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1 pie crust (homemade or store-bought)
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the celeriac in a separate pan with olive oil until tender, about 20-25 minutes.
3. In another pan, sauté the onion and mushrooms until softened, about 5-7 minutes.
4. Add garlic, thyme, salt, and pepper to the mushroom mixture; cook for an additional minute.
5. Roll out the pie crust and place in a 9-inch tart pan with a removable bottom.
6. Fill the pie crust with the roasted celeriac and sautéed mushroom mixture.
7. Brush the egg wash over the edges of the pie crust to seal.
8. Bake for 35-40 minutes, or until the crust is golden brown.
Cooking Time: 40-45 minutes
Celeriac Fritters with Spicy Aioli
This recipe combines the earthy sweetness of celeriac with the bold flavors of spicy aioli, perfect for a unique appetizer or snack.
Ingredients:
– 1 large celeriac, peeled and grated
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup panko breadcrumbs
– 1 egg
– 1/4 cup milk
– Vegetable oil for frying
– Spicy Aioli (see below)
– Salt and pepper to taste
Instructions:
1. Preheat the oil in a deep frying pan to 350°F.
2. In a bowl, mix together flour, cornstarch, panko breadcrumbs, egg, and milk. Add grated celeriac and stir until combined.
3. Using a spoon, drop small amounts of the mixture into the hot oil. Fry for 3-4 minutes or until golden brown.
4. Remove from oil and drain on paper towels. Serve warm with Spicy Aioli (recipe below).
Spicy Aioli:
– 1/2 cup mayonnaise
– 1 tablespoon sriracha sauce
– Salt and pepper to taste
Mix ingredients together in a bowl until smooth. Refrigerate for at least 30 minutes before serving.
Celeriac and Carrot Soup with Ginger
This creamy soup is a perfect blend of sweet and savory flavors, featuring the unique taste of celeriac (celery root) paired with carrots and spicy ginger. It’s a hearty and comforting option for any meal.
Ingredients:
– 1 large celeriac, peeled and chopped
– 2 medium carrots, peeled and chopped
– 2 inches fresh ginger, peeled and grated
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. In a large pot, sauté the chopped celeriac and carrots in a little bit of oil until they’re tender.
2. Add the grated ginger and cook for 1-2 minutes.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until the vegetables are very tender.
5. Use an immersion blender (or transfer the soup to a blender) to puree the soup until smooth.
6. If desired, stir in heavy cream or half-and-half to add richness.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 25-30 minutes
Celeriac and Bacon Hash
Get ready to elevate your breakfast game with this savory Celeriac and Bacon Hash recipe!
Ingredients:
– 1 large celeriac, peeled and diced
– 6 slices of bacon, diced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss celeriac with 1 tablespoon of olive oil, salt, and pepper.
3. Spread the celeriac on a baking sheet and roast for 20-25 minutes or until tender and caramelized.
4. In a large skillet, cook bacon over medium heat until crispy. Remove from pan and set aside.
5. Add remaining 1 tablespoon of olive oil to the same skillet. Cook chopped onion until translucent.
6. Add roasted celeriac and cooked bacon to the skillet. Stir to combine.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Celeriac and Blue Cheese Tart
A rich and savory tart that combines the natural sweetness of celeriac with the pungency of blue cheese, perfect for a special occasion or a cozy dinner party.
Ingredients:
– 1 large celeriac root, peeled and thinly sliced
– 1 sheet of puff pastry, thawed
– 1/2 cup crumbled blue cheese (such as Roquefort or Gorgonzola)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a large skillet, heat olive oil over medium-high heat. Add sliced celeriac and cook until caramelized, about 10-12 minutes.
4. Spread cooked celeriac mixture onto the center of the pastry, leaving a 1-inch border around the edges.
5. Sprinkle blue cheese crumbles evenly over the celeriac.
6. Fold the pastry edges up over the filling to form a crust.
7. Bake for 25-30 minutes or until the pastry is golden brown and the cheese is melted.
Cooking Time: 25-30 minutes
Celeriac and Leek Bake
This hearty recipe combines the natural sweetness of celeriac with the pungency of leeks, all wrapped up in a crispy, buttery crust. Perfect as a side dish for roasted meats or as a vegetarian main course.
Ingredients:
– 1 large celeriac, peeled and cubed
– 2 medium leeks, cleaned and sliced
– 2 tablespoons unsalted butter
– 1 onion, thinly sliced
– 1/4 cup chicken broth
– Salt and pepper to taste
– 1 tablespoon olive oil
– Fresh thyme leaves (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large saucepan, sauté the onion and leeks in butter until softened.
3. Add celeriac, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until celeriac is tender.
4. Transfer mixture to a baking dish and dot with butter.
5. Drizzle with olive oil and sprinkle with thyme leaves (if using).
6. Bake for 25-30 minutes or until the top is golden brown.
Cooking Time: 45-50 minutes
Celeriac and Chickpea Curry
Discover the unique flavor combination of roasted celeriac and chickpeas in this creamy curry recipe.
Ingredients:
– 1 large celeriac, peeled and cubed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) chickpeas, drained and rinsed
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– Salt and black pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the celeriac cubes with 2 tablespoons olive oil, salt, and black pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large pan, sauté the onions and garlic until softened. Add curry powder, cumin, turmeric, and cayenne pepper. Cook for 1 minute.
4. Stir in chickpeas, roasted celeriac, coconut milk, salt, and black pepper. Simmer for 10-15 minutes or until heated through.
5. Taste and adjust seasoning as needed.
6. Garnish with fresh cilantro leaves.
Cooking Time: Approximately 30-40 minutes
Celeriac and Walnut Salad
This refreshing salad combines the natural sweetness of celeriac with the earthy flavor of walnuts, perfect for a light and healthy side dish or main course. The texture from the crispy walnuts and creamy celeriac will delight your taste buds.
Ingredients:
– 1 large celeriac, peeled and diced
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped walnuts
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the diced celeriac and chopped parsley.
2. In a small bowl, whisk together the olive oil and apple cider vinegar.
3. Pour the dressing over the celeriac mixture and toss to coat.
4. Sprinkle the chopped walnuts over the salad and season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 15 minutes
Celeriac and Sausage Casserole
Crispy Celeriac and Sausage Casserole: A hearty, comforting dish that combines the natural sweetness of celeriac with the savory flavor of sausage.
Ingredients:
– 1 large celeriac, peeled and thinly sliced
– 4 Italian sausages (sweet or hot), casings removed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook sausages over medium-high heat until browned, about 5 minutes.
3. Add olive oil, onion, and garlic; cook until softened, about 3-4 minutes.
4. Add sliced celeriac and cook until tender, about 10-12 minutes.
5. In a separate bowl, whisk together chicken broth and grated cheese.
6. Grease a 9×13-inch baking dish with butter or cooking spray.
7. Layer cooked sausage mixture, celeriac mixture, and chicken broth mixture in the prepared dish.
8. Top with additional grated cheese if desired.
9. Bake for 25-30 minutes or until golden brown.
Cooking Time: 40-45 minutes
Celeriac and Truffle Oil Pasta
This recipe combines the earthy sweetness of celeriac with the luxurious richness of truffle oil, creating a decadent yet surprisingly simple pasta dish. Perfect for a cozy night in or a special occasion.
Ingredients:
– 8 oz (225g) pasta of your choice
– 2 medium celeriac bulbs, peeled and diced
– 2 tbsp (30ml) truffle oil
– 1/4 cup (60ml) heavy cream
– Salt, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, sauté diced celeriac in a little oil over medium heat until tender and lightly caramelized (about 10-12 minutes).
3. Add truffle oil and heavy cream to the skillet, stirring to combine. Bring mixture to a simmer and cook for an additional 2-3 minutes.
4. Combine cooked pasta, celeriac mixture, and reserved pasta water. Toss until well combined and creamy.
5. Season with salt to taste. Serve with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Summary
Celebrate the comfort food season with these delicious and creamy celeriac recipes! From hearty stews to rich gratins, this collection has something for everyone. Try Creamy Celeriac and Potato Mash or Roasted Celeriac Soup with Crispy Pancetta for a cozy start to your meal. Or, go green with Celeriac and Apple Slaw with Lemon Dressing. With over 18 recipes to choose from, you’ll never get bored of this versatile root vegetable. Get ready to warm up with these creamy celeriac dishes!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
