I’m very happy to share this recipe with you today for two reasons: it is the oldest recipe in my Mom’s voluminous files that she assembled over many decades, and celeriac is a nutritious and delicious vegetable that many cooks have never even seen let alone prepared. This recipe for celeriac salad is written on a little card in my Mother’s handwriting with a note that it came from her Great Grandmother, Helen Zeller. It was always on our dinner table during the holiday season because it reminded my Mom of her Grandmother and their family traditions. We finicky kids wouldn’t touch it back then but Mom always made it because it brought back memories that she treasured. I have developed a taste for it over the years for the same reason and appreciate its nutritional value so it has worked its way into many of my fall and winter recipes.
Celeriac (sell-air-e-ak) is a vegetable that is a member of the celery family and only its root is used for cooking purposes. Also known as celery root, knob celery, and turnip rooted celery, celeriac has a taste that is similar to a blend of celery, parsley and, in my opinion, artichoke hearts. Additionally, celeriac is grown similarly to celery, as its seeds are sown outdoors in the spring and the vegetable is harvested when its roots are developed. Celeriac was originally grown in Northern Europe and the Mediterranean. Although celeriac is not as commonly used in the United States as it is in other countries, you can still purchase celeriac in the fall and winter months in some larger supermarket chains and specialty grocery stores.
In Europe celeriac is a historic favorite. The vegetable’s most classic use is in the cold French salad celerie remoulade, in which the root is peeled, grated or cubed, blanched briefly in acidulated water, then dressed with a mustardy mayonnaise.
This is Mom’s version of our traditional celeriac salad. I appreciate it now and can’t imagine our Thanksgiving or Christmas dinner without it. If you see this knobby vegetable in your local market I hope you will give it a try. The recipe is very inexpensive to make and it’s fun to add a little something new to those tried and true holiday menus.
- 1 celery root, peeled and cut into 1" cubes
- 2 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- ½ teaspoon creamed horseradish
- 1 tablespoon water
- 1 tablespoon sugar
- 1 teaspoon fresh dill, chopped
- ⅓ cup olive oil
- 2 green onions, thinly sliced
- fresh parsley, chopped
- salt and pepper
- Peel the celery root and cut the flesh into ½ to ¾ inch cubes. Place in medium sized saucepan, cover with water and the juice of ½ lemon and cook until barely fork tender. Drain and cool.
- Combine the red wine vinegar, mustard, horseradish, water, sugar and dill. Slowly whisk in the olive oil until the mixture is creamy.
- Pour the dressing over the cooked celery root. Season with salt and pepper and mix well. Garnish with green onion and parsley.
- Serve chilled.
Susan and the Giant Celery Stalk
My market neighbor, Susan, holding a giant stalk of celery from DeNoble Farms. The big, gnarly celery roots seen in this post don’t produce these big stalks. I just wanted you to see how big celery can grow.
photo from Lee Court Farms
A mature celery root . All the plant’s energy goes into the root and the small stalks are discarded.
Because celeriac can be used in recipes that call for celery, its use is limitless. It is, however, especially good when used as an ingredient in soups and stews or when cooked and accompanied by potatoes as a side dish. Throughout Europe, celeriac is a popular vegetable to use in cooking because of its diversity and its nutritional benefits. A 1/2 cup serving of celeriac, which is approximately 112 grams, contains only 30 calories. Additionally, celeriac contains no cholesterol or fat and provides an excellent source of dietary fiber. Because of its taste and consistency, it is also an excellent addition to meals that require lower calories or certain dietary restrictions.
Celeriac Salad isn’t the most visually stunning dish in the world. It is a drab off white, even with a good sprinkling of parsley so I julienned several purple carrots, marinated them in a little dressing and sprinkled them on top of the salad just before I served it. It dresses it up a bit, don’t you think?
Just in case you wondered, I intended to turn the Christmas tree image on my Spode bowl to the back in the top photo and completely forgot to do it. I need to pay more attention to what I’m doing I guess.
- Purple Carrots
Additional Celeriac Recipes you might like to try:
Food Network – Celery Root and Potato Mash with Horseradish
Orangette – Purée of Celery Root Soup
Saveur – Whipped Mashed Potatoes with Celery Root
Food & Wine – Celery Root and Mushroom Lasagna
I have been looking at this for so long and wondered; I will pick some up and try your salad. I made your blue cheese dressing the other night with the buttermilk; fantastic.. Not always easy to find Roquefort around here; it the Best.
Rita
I’ve never tried celery root before, but if it tastes like artichokes, I’ve been missing out. I like your idea of a fresh, crunchy salad too. Thanks for sharing so many unusual, creative recipes.
renee recently posted..Apples, Cheese & a Little Squeeze
I love the flavor of celeriac and don’t use it nearly enough. Thanks for reminding me of another great recipe. I can’t believe that humongous stalk of celery shown in the photo.
ciaochowlinda recently posted..Fava Bean Puree, Pat and "The Chew"
I remember this being a favorite of my mother’s, but I honestly don’t remember eating it at home. Ate it often in Germany. I do want to try your recipe. Thanks.
Susan recently posted..A great tri-tip roast
Not only have I never tasted celeriac, I have mispronounced it too. How wonderful to have the recipe in your mother’s handwriting on a card Cathy. Makes it all the more special.
Sam
Sam @ My Carolina Kitchen recently posted..Bruschetta with Sautéed Sweet Peppers and Creamy Gorgonzola
Huge celery. I had no idea.
Looks like a great side dish.
Ramona recently posted..I’m not a Hobo any more….
LOVE the photo of the giant celery and I LOVE remoulade too, which is VERY common here in France!
GREAT post and glorious photos Cathy.
Karen
Karen @ Lavender and Lovage recently posted..The Australian Women’s Weekly, Cookbook Review, Chocolate and Nanaimo Bars
Wow, that is the biggest celery stalk I have ever seen! I love the flavor of celery root!!
Okay, this is really funny because we just got a huge lecture from my husband complaining that no one likes celery root salad (the french way) except him and he couldn’t understand it. Maybe I should make yours for him? Love the giant celery!
Jamie recently posted..BAKED CHOCOLATE TARTLETS WITH SALTED BUTTER CARAMEL SAUCE
I love the look of fresh veggies..Wow that celery:) At first I thought it was Lovage..that grows hugeehere..but then the stalks appeared on my screen..WoW
The salad looks wonderful..the horseradish adds a kick:)I love horseradish.
Delicious recipe! I love celery root and the flavors you bring into this salad sound perfect 🙂
Mary
Mary recently posted..Mushrooms on Toast with a Poached Egg
What a wonderful story, Cathy, and a treasured recipe. I never even had celeriac until a few years ago and here you have a recipe for it from your mother’s great-grandmother! Wow.
I have grown to love celeriac and can’t wait to try this heirloom recipe!
Susan recently posted..Seared Halibut with Garden Tomato-Caper Sauce
I’ve never tried celery root Cathy, but I can say I love all of the ingredients in your Mom’s recipe!
Cathy, I love celery root, I mix it with mashed potatoes and it is very tasty! I wonder if I could substitute jicama in this recipe? I just bought one that is 2.53 pounds. 🙂 xo
Barbara F. recently posted..Hello Yellow
Sounds interesting! That is one huge celery stock.
Marilyn recently posted..People of Tea
I never tried celeriac, Cathy, but after reading this post and your recipe I’d like to try it! It sounds tasty.
I’m amazed by that big celery bunch and the purple carrots! That is what is nice about farmer’s markets –they offer such a good variety of vegetables.
I developed a taste for this when we lived in Germany – hadn’t ever seen it before that. I enjoyed it and looked forward to it when we visited. It’s not so easy to find here.
Cathy, your side dish looks good. I’ve never had celeriac and will have to look for it now and try it. I love how this brings back good memories for you and that you carry on the tradition at holiday time. That celery stalk is incredible!
Celery root salad looks terrific! Love the bowl too…
Angie@Angiesrecipes recently posted..Fried Couscous Salad with Gorgonzola
I love the fresh celery taste of celery root. I’ve never tried it in a salad this way, but I think I’m going to have to. It sounds delicious!
Heather @girlichef recently posted..50 Women Game-Changers (in Food): #18 Clotilde Dusoulier – Olive Oil & Seed Crackers
Your salad looks delicious, I have one more celery root to use so this recipe is perfect timing, thanks!
Carol @ There’s Always Thyme to Cook recently posted..Wordless Wednesday: Fronds
Never have had this but it sounds divine and i love celery. Have a great weekend. Mona
Mona Thompson recently posted..It’s Friday and it’s Fabulous…
WOW, look at that HUGE celery! I need to try celariac again…the one and only time I bought some, it was spongy in the middle. I love celery and artichoke hearts, so I have a feeling I’d be a fan. Such a lovely salad~
Liz recently posted..Olive-Olive Cornish Hens~
Well I’ve seen it, but never cooked with it. I must give this a try Cathy. And ohmygosh, that celery photo is amazing. I sent my husband for celery yesterday and had to show him the photo to kid him about being a slackard at not finding some this big. 🙂
Lea Ann recently posted..Roasted Vegetables with Pasta
I just love celery root! This is a wonderful salad…thanks for sharing it. Wow! That is one huge celery as well. I’ve never seen one this large. Crazy! 😉 Have a wonderful weekend.
fascinating great and educational post must give it a try
The salad looks great in your Spode Christmas dish. It is not too soon to be pulling out the Christmas dishes. Next time I see one of these gnarly vegies I will give it a try. Very informative post Cathy.
Penny recently posted..Cocido
I have never had the opportunity to taste celeriac, thanks for showing how celeriac looks like:) ….sounds like a delicious salad and that giant celery is so amazing! Lovely photos Cathy:)
Jeannie recently posted..Sambal Petai Ikan Bilis & Fried Chicken with Sweet Sour Sauce
I’ve never had celeriac, but it sure sounds interesting. I love artichokes! Glad that you decided to be a part of Seasonal Sundays. Hope to see you this week.
– The Tablescaper