Celeriac (Celery Root) Nutrition Facts
Celeriac (celery root) is a knobby root vegetable with intense celery flavor and starchy-creamy texture when cooked. Popular in European cuisine, it makes exceptional purées, gratins, and the classic French céleri rémoulade salad.
Nutrition Facts
Per 100g serving
Health Benefits
- ✓Lower carb than potato (excellent substitute)
- ✓Good vitamin K for bone health
- ✓Contains phosphorus for cell function
- ✓Provides potassium for heart health
- ✓Intense flavor means less seasoning needed
Best For
Storage
Store celeriac unwashed in a plastic bag in the refrigerator for 3-4 weeks - it keeps very well. Once cut, wrap tightly and use within 1 week. Toss cut pieces in lemon water to prevent browning.
Serving Sizes
Frequently Asked Questions
Is celeriac related to celery?
Yes! They're different varieties of the same species. Celery is grown for stalks; celeriac for its bulbous root. Celeriac has more intense celery flavor and completely different texture. Both have similar aromatic compounds but different culinary uses.
How do you peel celeriac's gnarly exterior?
Use a sharp knife rather than a peeler - the irregular surface defeats peelers. Cut off top and bottom to create flat surfaces, stand upright, and slice down following the contours. Remove all brown spots and fibrous areas. About 25% is typically waste.
Can celeriac replace potatoes?
Absolutely! Celeriac has 9g carbs vs potato's 17g per 100g - almost half. Mashed celeriac is creamier with more flavor. Mix 50/50 with potato for a good transition. It won't get crispy like roast potatoes but excels in purées, gratins, and soups.
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