How To Cook Celery Root

Celery root is one of the best-kept secrets in the produce department at the grocery store. How to cook celery root…well that’s another secret it seems as there aren’t a ton of celery root recipes floating around.

This blog is all about the best vegetable you’ve never heard of. Its flavor is a cross between a sweet vidalia onion, celery, and parsley. Seasoned right, and roasted to perfection, this is sure to be a fan favorite.

I of course love to roast this on the grill, but it can absolutely be done in the oven. I think grill roasting adds flavor to celery root, but if you don’t have a grill by all means pop these in the oven.

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What Is Celery Root?

Celery root, also known as celeriac, or celery knob is a vegetable that belongs to the same family as celery. However, unlike regular celery, which is grown for its stalks, celery root is cultivated for its bulbous root. 

It is a knobby, round vegetable with a brownish outer skin and a cream colored white interior. It can be eaten raw, like shredded on a salad, or cooked. I prefer a cooked version; there are many ways to cook it but not many celery root recipes published.

What’s The Best Way To Cook Celery Root?

There are numerous ways to cook this root vegetable. It can be sauteed, boiled, stemmed, even fried. For my money though, I prefer to roast it.

Roasted properly, like I’ll outline in this celery root recipe, will result in a crispy outside with a soft inside. Almost like a roasted potato in texture and appearance, but with a distinctly different flavor.

Where To Buy Celeriac?

Celery root is available at most any grocery store, I always find the best selection at Whole Foods, and it’s not too expensive. Oddly enough, it’s usually not near the celery.

If you can’t find it locally, you can also source it online. Melissa’s produce for example, ships right to your door but of course there’s a premium for that service. 

How To Cook Celery Root

Prep Time: 15 mins | Cook Time: 25 mins | Serves: 4

Ingredients
3-4 celery roots
3 tbsp olive oil, divided
2 tsp rosemary salt
1 tsp onion powder
1 tsp fresh ground pepper
½ tsp cayenne pepper
1 tbsp fresh parsley, finely chopped

Step 1: Preheat your oven to 425°F, if you’re using the grill, set the grill up for two zone cooking and establish the temperature at 425°F as indicated by a reliable leave-in thermometer.

Step 2: While the grill is preheating, cut the root ball off of the celery stalk. Then, using a sharp knife or a vegetable peeler, shave off just a thin layer on the outside of the root ball to expose a fresh root all around. 

Tip* Don’t let the stalks go to waste. They are excellent for making a variety of homemade stocks.

Step 3: Slice the root ball into roughly 1.5 inch squares. 

Step 4: Put the root squares in a medium sized mixing bowl, and drizzle with two tablespoons of olive oil. Toss the root squares to evenly coat with oil. Then season with remaining ingredients, except the parsley. Toss again to evenly coat the root squares and place them in a single layer on a parchment paper lined sheet pan.

Step 5: Place the pan in the oven or on the grill over indirect heat. Close the lid and allow them to roast for 22-25 minutes, till fork tender. Don’t over cook them or they will get mushy. 

Step 6: Remove them from the grill, drizzle with remaining olive oil and garnish with fresh parsley. Serve hot.