This is a super weird looking veggie-- it’s leaves and stems look much like celery. But this is celery root, so you likely won’t see those recognizable bits. Instead, you’ll see a light brown to light green, rough, heavy root with lots of eyes and some roots twisted around the base. You’ll know it’s celeriac because it will smell exactly like celery!

When it's in Season at Hartwood Farm:

Celeriac is usually ready in the fall. You will likely get it once in your share.

Crop Category and What it Tastes Like:

A root veggie!

This weird looking veggie is actually somewhat mild and familiar tasting. It tastes a whole lot like celery with a slightly milder, nuttier flavor.

How to Handle and Store:

Keep you celeriac loosely bagged in the fridge. It can keep for a long time when stored properly.

How to Prep for Use:

To prep your celeriac, first wash it and peel off the knobby skin. Then, chop the root as your recipe describes.

Ways to Cook and Eat:

Once peeled, celeriac is great roasted, can be mashed like potatoes, and is a good addition to soup!

Quick and Dirty Hangry Farmer Go-To Preparations:

Celeriac chopped up on a sheet pan with other veggies is an easy fall meal or side-dish. Beets, onions, potatoes, and fennel work well as companions!

Typical time to:

  • Steam—Not Recommended

  • Sauté— 10-15 minutes

  • Bake—20-25 minutes

  • Boil—15-20 minutes

Our Favorite Recipes:

Celeriac Mash (Great British Chefs)—fluffy and buttery! like mashed potatoes but different!

Roasted Celery Root with Walnuts and Thyme (Bon Appetit)- adds some brightness and sweetness with easier, nutty flavor pairings!

Simple Sautéed Celery Root (Healthy Seasonal Recipes)- simple and butter, this makes a good fall side dish

Celeriac and Cheddar Soup with Thyme Croutons (Olive)- who doesn’t love a cheddar soup!