A member of the essential, holy trinity in French cuisine (“mirepoix” for the chef in you), celery has countless uses, as well as health benefits. Not only is it a low-calorie and versatile food, but it also is a known anti-inflammatory with over a dozen types of antioxidant nutrients; it’s great for the digestive track and the cardiovascular system, to name a few of its benefits. Celeriac (a.k.a. Celery Root) is rich in phosphorus, iron, calcium, copper, and manganese, essential oils, carotene, microelements and other nutrients. Added bonus: it’s a natural aphrodisiac!


Celery should be used quickly. You can store it in your fridge, in a plastic bag for 5-7 days, but it’s best not to chop it until right before use. Celeriac can keep for months in plastic in the crisper; store like you would carrots and turnips.


Celeriac Mashed Potatoes
Celeriac & Black Radish Remoulade
Celeriac Remoulade
Creamy Celeriac & Whatever Soup
Dijon New Potato & Green Bean Salad
Potato Salad, New York Style
Roasted Root Vegetables
Roasted Roots
Roasted Sweet Potato, Carrot and Celeriac Soup
Roasted Vegetables w/Shallots & Apple Cider Reduction
Root Vegetable Slaw
Southwest Winter Slaw
Spicy Quinoa Filling for Stuffed Peppers & Summer Squash
Squash Soup
Summer Vegetable Saute w/Lime and Coriander
Sweet Potato, Celeriac and Ginger Soup

Cooking & Eating Tips

Celery is best eaten raw, steamed, stir-fried, in stews, in roasts, and, of course, with peanut butter and raisins! The aforementioned mirepoix consists of celery, onions, and carrots, and is a solid foundation for stocks, stews, soups, and sauces. But there are other base ingredients including celery, such as Portuguese refogado (braised onions, garlic, and tomato); Italian soffritto and Spanish sofrito (onions, garlic, and celery); and German Suppengrün (a.k.a. soup greens, consisting of leek, carrot, and a piece of celeriac). Celeriac could be prepared like any root vegetable. One can boil and mash it like potatoes, or toss in oil and roast like carrots.