24 Delicious Celery Root Recipes for Every Season

Ready to transform the humble celery root into your kitchen’s star? Whether you’re craving cozy winter comfort or a light summer dish, our roundup of 24 Delicious Celery Root Recipes for Every Season has something to tickle your taste buds. From creamy soups to crispy fries, discover how versatile this underrated veggie can be. Let’s dive into these flavorful ideas that promise to spice up your meals year-round!

Creamy Celery Root Soup

Alright, let’s dive into the world of underappreciated veggies with a dish that’s about to make celery root the star of your dinner table. This creamy celery root soup is like a cozy blanket for your taste buds, blending earthy flavors with a velvety smoothness that’ll have you questioning why you haven’t been cooking with this gnarly-looking gem all along.

Ingredients

• 2 tablespoons clarified butter
• 1 large celery root (about 2 pounds), peeled and diced
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground white pepper
• 1/4 teaspoon freshly grated nutmeg

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the diced celery root and chopped onion, sautéing until the onion is translucent and the celery root begins to soften, about 10 minutes.
3. Stir in the minced garlic and cook for an additional 1 minute, just until fragrant.
4. Pour in the chicken stock, bringing the mixture to a boil. Then, reduce the heat to low and simmer until the celery root is completely tender, about 20 minutes.
5. Using an immersion blender, puree the soup until perfectly smooth. For an extra silky texture, strain through a fine-mesh sieve.
6. Return the soup to the pot and stir in the heavy cream, sea salt, white pepper, and nutmeg. Heat gently over low heat until warmed through, about 5 minutes.
7. Tip: For a richer flavor, let the soup sit for 10 minutes off the heat before serving to allow the flavors to meld.
8. Tip: Garnish with a drizzle of truffle oil or a sprinkle of crispy pancetta for an elegant touch.
9. Tip: If the soup is too thick, adjust the consistency with a little extra chicken stock until it reaches your desired texture.

Zesty yet comforting, this soup boasts a luxurious creaminess with a subtle nutty undertone from the celery root. Serve it in hollowed-out mini pumpkins for a festive autumn presentation that’s sure to impress.

Roasted Celery Root with Herbs

Prepare to have your taste buds tickled and your culinary curiosity piqued with this unexpectedly delightful dish that transforms the humble celery root into a star-studded affair. It’s a game-changer for those who think they’ve seen it all in the veggie world.

Ingredients

• 1 large celery root (about 2 lbs), peeled and cut into 1-inch cubes
• 3 tbsp extra-virgin olive oil
• 1 tbsp fresh thyme leaves, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp clarified butter, melted
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the celery root cubes with extra-virgin olive oil, ensuring each piece is lightly coated for that perfect roast.
3. Sprinkle the thyme, rosemary, sea salt, and black pepper over the celery root, tossing again to distribute the herbs and spices evenly.
4. Spread the celery root in a single layer on the prepared baking sheet, giving each piece its personal space to crisp up beautifully.
5. Roast in the preheated oven for 25 minutes, then drizzle with melted clarified butter and sprinkle Parmesan cheese over the top.
6. Return to the oven and roast for an additional 10-15 minutes, or until the celery root is golden brown and fork-tender.
7. For an extra crispy finish, broil for the last 2 minutes, keeping a close eye to prevent burning.

Delight in the crispy edges and tender heart of each celery root cube, a testament to the magic of roasting. Serve this herbaceous wonder as a standout side or toss it into a salad for a textural surprise that’ll have everyone asking for seconds.

Celery Root and Apple Salad

Crunchy, creamy, and a tad bit cheeky, this Celery Root and Apple Salad is the underdog of side dishes that’s about to steal the spotlight at your next dinner party. With its unexpected harmony of flavors, it’s like the culinary version of a buddy cop movie—unlikely partners that somehow work perfectly together.

Ingredients

• 1 large celery root (about 1 lb), peeled and julienned
• 2 crisp apples (such as Honeycrisp), julienned
• 1/4 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, sea salt, and black pepper until smooth and emulsified.
2. Add the julienned celery root and apples to the bowl, tossing gently to coat them evenly with the dressing. Tip: For the best texture, serve immediately or let it sit for no more than 30 minutes to prevent the apples from browning.
3. Sprinkle the chopped fresh parsley over the salad, giving it one final gentle toss to distribute the herbs throughout. Tip: If you’re prepping ahead, keep the parsley separate and add it just before serving to maintain its vibrant color and freshness.
4. Transfer the salad to a serving dish, ensuring to scrape all the delicious dressing from the bowl. Tip: For an extra crunch, top with toasted walnuts or pecans right before serving.

Refreshingly crisp with a creamy dressing that hugs each strand of celery root and apple, this salad is a textural dream. Serve it alongside grilled meats for a contrast in temperatures, or pile it high on a toasted baguette for an impromptu sandwich that’s anything but ordinary.

Mashed Celery Root with Garlic

Forget everything you thought you knew about mashed potatoes, because mashed celery root is here to steal the spotlight with its nutty, slightly sweet flavor that’s just begging to be smothered in garlic. This dish is the underdog of the vegetable world, ready to prove it’s anything but bland.

Ingredients

• 1 large celery root (about 2 lbs), peeled and cubed
• 4 cloves garlic, minced
• 1/2 cup heavy cream, warmed
• 4 tbsp unsalted butter, at room temperature
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh chives, finely chopped

Instructions

1. Place the cubed celery root in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 20 minutes.
2. While the celery root cooks, sauté the minced garlic in 1 tbsp of the butter over low heat until fragrant, about 1 minute. Be careful not to burn the garlic to avoid bitterness.
3. Drain the celery root well and return it to the pot. Add the remaining butter, warm heavy cream, sautéed garlic, sea salt, and black pepper.
4. Mash the mixture with a potato masher or fork until smooth. For a creamier texture, use a hand blender on low speed.
5. Fold in the chopped chives for a pop of color and freshness. Taste and adjust seasoning if necessary, but remember, the flavors will meld as it sits.

Mashed celery root with garlic is luxuriously creamy with a subtle earthiness that’s perfectly balanced by the sharpness of garlic. Serve it as a sophisticated side to roasted meats or dollop it over a rustic piece of sourdough for a snack that’s anything but ordinary.

Celery Root Fries with Spicy Aioli

So, you think you’ve met every fry out there? Think again, because celery root fries are here to turn your fry game upside down with their nutty, slightly sweet charm. Paired with a spicy aioli that’ll have your taste buds doing the tango, this dish is the underdog hero of your snack table.

Ingredients

• 1 large celery root, peeled and cut into 1/2-inch sticks
• 2 tbsp clarified butter, melted
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/2 cup mayonnaise
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp Dijon mustard
• 1/2 tsp Sriracha sauce
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the celery root sticks with melted clarified butter, smoked paprika, garlic powder, and cayenne pepper until evenly coated. Tip: For extra crispiness, ensure the sticks are not overcrowded on the baking sheet.
3. Spread the sticks in a single layer on the prepared baking sheet and roast for 25 minutes, flipping halfway through, until golden and crispy. Tip: Keep an eye on them after the 20-minute mark to prevent burning.
4. While the fries roast, whisk together mayonnaise, lemon juice, Dijon mustard, Sriracha sauce, sea salt, and black pepper in a small bowl to make the spicy aioli. Tip: For a smoother aioli, let it sit for 10 minutes before serving to allow the flavors to meld.
5. Serve the crispy celery root fries hot with the spicy aioli on the side for dipping. Unbelievably crispy on the outside and tender on the inside, these fries offer a delightful contrast to the creamy, spicy kick of the aioli. Try serving them atop a bed of mixed greens for a playful twist on fries and salad.

Celery Root and Potato Gratin

Buckle up, buttercups, because we’re about to dive into a dish that’s as comforting as your favorite sweater but with a twist that’ll make your taste buds do a double take. Celery root and potato gratin is here to prove that humble ingredients can throw a party in your mouth.

Ingredients

• 1 large celery root (about 2 lbs), peeled and thinly sliced
• 2 large Yukon Gold potatoes (about 1.5 lbs), peeled and thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 3 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp freshly grated nutmeg
• 1 1/2 cups grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter, softened

Instructions

1. Preheat your oven to 375°F (190°C) and generously butter a 9×13-inch baking dish with the softened butter.
2. In a large saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, thyme leaves, kosher salt, black pepper, and nutmeg. Heat until the mixture is just about to simmer, then remove from heat.
3. Layer half of the sliced celery root and potatoes in the prepared baking dish, overlapping slightly. Pour half of the cream mixture over the top and sprinkle with half of the Gruyère and Parmesan cheeses.
4. Repeat the layering with the remaining celery root, potatoes, cream mixture, and cheeses.
5. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 25-30 minutes, or until the top is golden brown and the vegetables are tender when pierced with a knife.
6. Let the gratin rest for 10 minutes before serving to allow the layers to set.

Craving something that’s creamy, cheesy, and has a bit of a crunch on top? This gratin delivers all that and more, with the earthy sweetness of celery root playing off the buttery potatoes. Serve it as the star of your next dinner party or as a decadent side to roast chicken.

Celery Root Puree

Craving something creamy yet unexpectedly sophisticated? Let’s dive into the world of Celery Root Puree, where humble roots transform into a velvety, dreamy side that’ll steal the spotlight at any dinner table.

Ingredients

• 2 large celery roots, peeled and cubed
• 1 cup heavy cream
• 4 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp freshly ground white pepper
• 1/4 tsp freshly grated nutmeg

Instructions

1. Place the cubed celery root in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until the celery root is fork-tender, about 20 minutes.
2. Drain the celery root thoroughly and return it to the pot. Over low heat, stir for 1 minute to evaporate any excess moisture—this ensures your puree won’t be watery.
3. Add the heavy cream, butter, salt, white pepper, and nutmeg to the pot. Using an immersion blender, puree until smooth and creamy. For an extra silky texture, pass the puree through a fine-mesh sieve.
4. Taste and adjust seasoning if necessary, keeping in mind that flavors will meld as it sits. Serve warm, garnished with a drizzle of browned butter or a sprinkle of chives for a pop of color.

Zesty yet soothing, this Celery Root Puree boasts a luxurious texture that pairs beautifully with roasted meats or as a decadent base for poached eggs. Its subtle nutty undertones make it a versatile canvas for your culinary creativity.

Celery Root and Carrot Slaw

Just when you thought slaw couldn’t get any more exciting, along comes this crunchy, creamy, and utterly irresistible Celery Root and Carrot Slaw. It’s the side dish that’s about to steal the spotlight at your next barbecue or potluck, with a texture that’s as bold as its flavors.

Ingredients

• 1 medium celery root, peeled and julienned
• 2 large carrots, peeled and julienned
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• 1/2 teaspoon celery seeds
• Salt and freshly ground black pepper, to taste

Instructions

1. In a large mixing bowl, combine the julienned celery root and carrots.
2. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, and celery seeds until smooth.
3. Pour the dressing over the vegetables and toss until evenly coated. Tip: For the best flavor, let the slaw sit for at least 30 minutes before serving to allow the flavors to meld.
4. Season with salt and freshly ground black pepper to taste. Tip: Always taste as you go to ensure the perfect balance of flavors.
5. Chill the slaw in the refrigerator for at least 1 hour before serving. Tip: This slaw tastes even better the next day, making it a great make-ahead dish.

Every bite of this slaw offers a delightful crunch from the fresh vegetables, balanced by the creamy, tangy dressing. Serve it atop a grilled burger for a refreshing twist or alongside smoked meats for a classic pairing that never disappoints.

Braised Celery Root with White Wine

Hold onto your hats, food lovers, because we’re about to dive into a dish that’s as unexpected as it is delicious—braised celery root with white wine. This underdog vegetable gets a glamorous makeover, proving that with a little love (and a splash of vino), even the humblest ingredients can shine.

Ingredients

• 1 large celery root (about 2 lbs), peeled and cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 cup dry white wine
• 1 cup chicken stock (homemade preferred)
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• Salt, to precise taste
• Freshly ground black pepper, to precise taste

Instructions

1. In a large skillet, heat the clarified butter over medium heat until it shimmers, about 2 minutes.
2. Add the celery root cubes, ensuring they’re in a single layer. Sear until golden brown on all sides, about 5 minutes total. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in the minced garlic and thyme, cooking until fragrant, about 30 seconds.
4. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Reduce the wine by half, about 3 minutes.
5. Add the chicken stock, bring to a simmer, then reduce the heat to low. Cover and braise until the celery root is fork-tender, about 20 minutes. Tip: Check halfway through to ensure the liquid hasn’t evaporated too quickly.
6. Season with salt and pepper to precise taste. Tip: The reduction will concentrate flavors, so adjust seasoning at the end.

This braised celery root emerges tender yet firm, with a subtle sweetness that’s beautifully balanced by the acidity of the white wine. Serve it as a sophisticated side to roasted meats, or get creative by pureeing it into a silky soup base. Trust us, it’s a game-changer.

Celery Root and Parsnip Mash

Today, we’re diving fork-first into a dish that’s about to make your taste buds do a happy dance: Celery Root and Parsnip Mash. Trust us, this isn’t your grandma’s mashed potatoes—unless your grandma was a Michelin-starred chef with a penchant for root vegetables.

Ingredients

• 1 large celery root (about 2 lbs), peeled and cubed
• 2 large parsnips (about 1 lb), peeled and cubed
• 4 tbsp unsalted butter, preferably European-style
• 1/2 cup heavy cream, warmed
• 1 tsp kosher salt
• 1/2 tsp freshly ground white pepper
• 1/4 tsp freshly grated nutmeg

Instructions

1. Fill a large pot with water and bring to a rolling boil over high heat.
2. Add the cubed celery root and parsnips to the boiling water. Reduce heat to medium and simmer until fork-tender, about 20 minutes.
3. Drain the vegetables thoroughly in a colander, allowing them to steam dry for 2 minutes to remove excess moisture.
4. Return the vegetables to the pot and mash with a potato masher until mostly smooth.
5. Add the butter, warm heavy cream, salt, white pepper, and nutmeg to the pot. Stir vigorously with a wooden spoon until the mixture is creamy and well combined.
6. For an ultra-smooth texture, pass the mash through a fine-mesh sieve or food mill.
7. Taste and adjust seasoning if necessary, keeping in mind the flavors will meld as it sits.

Rich and velvety with a hint of earthy sweetness, this mash is a showstopper beside a juicy steak or as a bed for roasted vegetables. Try topping it with crispy fried shallots for a crunch that’ll make you weak in the knees.

Celery Root Risotto

Unbelievably underrated yet utterly delicious, celery root risotto is the unsung hero of cozy dinners. This dish swaps the usual starches for the earthy, nutty flavors of celery root, turning a classic into something spectacularly unique.

Ingredients

• 1 large celery root, peeled and diced into 1/2-inch cubes
• 4 cups chicken stock, kept at a simmer
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1/4 cup clarified butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp extra virgin olive oil
• Salt, to season
• Freshly ground black pepper, to season
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. In a large skillet, heat the olive oil and clarified butter over medium heat until the butter is fully melted.
2. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Stir in the Arborio rice, toasting it lightly until the edges become slightly translucent, about 2 minutes.
4. Pour in the white wine, stirring continuously until the liquid is fully absorbed.
5. Begin adding the simmering chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
6. After about 15 minutes, incorporate the diced celery root, continuing to add stock as needed.
7. Cook until the rice is al dente and the celery root is tender, approximately 20 minutes total cooking time.
8. Remove from heat, stir in the Parmesan cheese, and season with salt and freshly ground black pepper to taste.
9. Garnish with chopped fresh parsley before serving.

Fluffy yet creamy, this risotto boasts a delightful contrast of textures with the tender celery root adding a subtle crunch. Serve it as a luxurious side or elevate it to main dish status with a sprinkle of crispy pancetta on top.

Celery Root and Lentil Stew

Zesty and zippy, this Celery Root and Lentil Stew is the unsung hero of cozy weeknight dinners, packing a punch of flavor that’ll make your taste buds do a happy dance. It’s the kind of dish that whispers sweet nothings to your soul, promising warmth, comfort, and a dash of culinary bravado.

Ingredients

• 1 large celery root, peeled and diced into 1/2-inch cubes
• 1 cup French green lentils, rinsed and drained
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups vegetable stock, homemade preferred
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt, to precise measurement (start with 1/2 tsp)
• Freshly ground black pepper, to precise measurement (start with 1/4 tsp)
• 2 tbsp fresh parsley, finely chopped

Instructions

1. In a large Dutch oven, melt the clarified butter over medium heat until it shimmers lightly.
2. Add the finely diced yellow onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for an additional 30 seconds, just until fragrant.
4. Add the diced celery root to the pot, stirring to coat with the butter and onion mixture, and cook for 5 minutes to slightly soften.
5. Pour in the rinsed green lentils, smoked paprika, and ground cumin, stirring well to combine all ingredients.
6. Carefully add the vegetable stock, ensuring it covers the ingredients by at least an inch. Bring to a gentle boil.
7. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender and the celery root is soft.
8. Season with salt and freshly ground black pepper, adjusting to your precise preference, then stir in the fresh parsley.
9. Remove from heat and let stand for 5 minutes to allow flavors to meld beautifully.

Wondrously hearty and subtly earthy, this stew boasts a velvety texture with a hint of crunch from the celery root. Serve it in a hollowed-out bread bowl for an edible container that’s as practical as it is playful, or top with a dollop of crème fraîche for a creamy contrast.

Celery Root Chips

Let’s face it, folks: celery root is the underdog of the veggie world, but turn it into chips, and suddenly it’s the star of the snack table. These crispy, golden delights are about to become your new obsession, proving that even the most humble ingredients can shine with a little love and a lot of heat.

Ingredients

• 1 large celery root, peeled and thinly sliced into 1/8-inch rounds
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon sea salt flakes
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the celery root slices with extra-virgin olive oil until each piece is lightly but evenly coated.
3. Arrange the slices in a single layer on the prepared baking sheet, ensuring they don’t overlap for maximum crispiness.
4. Sprinkle the slices with sea salt flakes, freshly ground black pepper, and smoked paprika for that smoky, savory kick.
5. Bake for 20-25 minutes, flipping halfway through, until the edges are golden and the centers are crisp.
6. Remove from the oven and let cool on the baking sheet for 5 minutes; they’ll crisp up even more as they sit.

Every bite of these celery root chips is a crunch-filled journey to flavor town, with a hint of smoke and a touch of earthiness. Serve them alongside your favorite dip or crumbled over a salad for an unexpected twist that’ll have everyone asking for the recipe.

Celery Root and Beet Salad

Just when you thought salads were all about the greens, along comes this vibrant, earthy duo to shake things up. Celery root and beets, the underdogs of the veggie world, team up in a dish that’s as bold in flavor as it is in color—proving that sometimes, the best things come from beneath the soil.

Ingredients

• 1 large celery root, peeled and julienned
• 2 medium red beets, roasted, peeled, and julienned
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup chopped fresh dill
• 1/4 cup toasted walnuts, roughly chopped

Instructions

1. Preheat your oven to 400°F. Wrap the beets individually in aluminum foil and roast until tender, about 45 minutes. Let cool, then peel and julienne.
2. While the beets roast, peel the celery root and julienne into matchsticks. Tip: A mandoline slicer can save time and ensure uniform pieces.
3. In a large bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, sea salt, and black pepper to create the dressing.
4. Add the julienned celery root and beets to the bowl with the dressing. Toss gently to coat. Tip: For the best flavor, let the salad marinate for at least 15 minutes before serving.
5. Just before serving, fold in the fresh dill and toasted walnuts. Tip: Toasting the walnuts enhances their nutty flavor and adds a delightful crunch.

Outrageously crunchy with a sweet, earthy depth, this salad is a textural dream. Serve it atop a bed of arugula for a peppery contrast, or alongside grilled chicken for a hearty meal that doesn’t skimp on vibrancy.

Celery Root Pancakes

Daring to dive into the world of root vegetables? These Celery Root Pancakes are your golden ticket to a crispy, savory delight that’ll make your taste buds dance the cha-cha. Perfect for those who love a good pancake but crave something a tad more adventurous than your standard buttermilk stack.

Ingredients

• 1 large celery root, peeled and grated (about 2 cups)
• 1/2 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup heavy cream
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp clarified butter
• 1/4 cup chives, finely chopped

Instructions

1. In a large mixing bowl, combine the grated celery root, all-purpose flour, lightly beaten pasture-raised eggs, heavy cream, sea salt, and freshly ground black pepper. Mix until the ingredients are just combined.
2. Heat a large skillet over medium heat and add 1 tbsp of clarified butter, ensuring the skillet is evenly coated.
3. For each pancake, spoon 1/4 cup of the mixture into the skillet, flattening slightly with the back of the spoon. Cook for 3-4 minutes on each side, or until golden brown and crispy.
4. Tip: Ensure your skillet is at the right temperature by testing a small amount of the mixture first; it should sizzle upon contact.
5. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess butter, then keep warm in a low oven while you cook the remaining batter, adding more clarified butter to the skillet as needed.
6. Tip: Don’t overcrowd the skillet; this ensures each pancake has enough room to crisp up beautifully.
7. Garnish the pancakes with finely chopped chives before serving.
8. Tip: For an extra flavor boost, serve with a dollop of crème fraîche or apple sauce on the side.

Outrageously crispy on the outside with a tender, flavorful center, these Celery Root Pancakes are a game-changer. Serve them as a standout side or stack them high for a brunch that’ll have everyone talking.

Celery Root and Mushroom Soup

Let’s face it, celery root doesn’t get the spotlight it deserves, lurking in the veggie aisle like a wallflower at a dance. But when paired with mushrooms in this velvety soup, it’s the life of the party—earthy, rich, and utterly irresistible.

Ingredients

• 2 tablespoons clarified butter
• 1 large celery root, peeled and diced (about 3 cups)
• 8 ounces cremini mushrooms, sliced
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable stock
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. In a large pot, melt the clarified butter over medium heat until shimmering.
2. Add the diced celery root and sliced mushrooms, sautéing until they begin to soften, about 5 minutes.
3. Stir in the chopped onion and minced garlic, cooking until fragrant, about 2 minutes.
4. Pour in the vegetable stock, bringing the mixture to a boil. Reduce heat to low, simmering for 20 minutes, or until the celery root is tender.
5. Using an immersion blender, puree the soup until smooth. For a silkier texture, strain through a fine-mesh sieve.
6. Stir in the heavy cream and thyme leaves, warming through without boiling. Season with salt and pepper to taste.
7. Serve hot, garnished with a drizzle of cream or a sprinkle of fresh thyme for an elegant touch.

This soup is a masterclass in comfort, with a velvety texture that hugs your spoon and a depth of flavor that’s both rustic and refined. Try serving it in hollowed-out bread bowls for a show-stopping presentation that’s as fun to eat as it is to make.

Celery Root and Leek Soup

Feeling chilly? Let’s turn that frown upside down with a bowl of Celery Root and Leek Soup that’s so comforting, it’s like a hug from the inside. This velvety concoction is the culinary equivalent of your favorite cozy sweater, but with way more flavor and zero risk of stretching.

Ingredients

• 2 tablespoons clarified butter
• 2 large leeks, white and light green parts only, thinly sliced
• 1 large celery root (about 1.5 pounds), peeled and diced
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground white pepper
• 1 bay leaf
• 1/4 teaspoon freshly grated nutmeg

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers like a mirage in the desert.
2. Add the sliced leeks, stirring occasionally, until they soften and turn translucent, about 5 minutes. Tip: Don’t let them brown, or they’ll lose their sweet, delicate flavor.
3. Toss in the diced celery root, stirring to coat with the buttery leeks, and cook for another 3 minutes to lightly sweat the vegetables.
4. Pour in the chicken stock, add the bay leaf, and bring to a gentle boil. Then, reduce the heat to low, cover, and simmer until the celery root is fork-tender, about 20 minutes.
5. Remove the bay leaf, then puree the soup in batches in a blender until smooth as silk. Tip: For an extra velvety texture, strain the soup through a fine-mesh sieve.
6. Return the soup to the pot, stir in the heavy cream, sea salt, white pepper, and nutmeg. Heat gently over low heat until warmed through, about 3 minutes. Tip: Avoid boiling after adding the cream to prevent curdling.

Yum! This soup is a masterclass in creamy, dreamy textures with a flavor profile that’s earthy, slightly sweet, and just a tad nutty. Serve it in hollowed-out bread bowls for a show-stopping presentation that’ll have your guests swooning.

Celery Root and Squash Bake

Hold onto your aprons, folks, because we’re about to dive into a dish that’s as fun to make as it is to devour—think of it as the culinary equivalent of a cozy autumn sweater, but for your taste buds.

Ingredients

• 1 medium celery root, peeled and thinly sliced
• 1 small butternut squash, peeled, seeded, and thinly sliced
• 1 cup heavy cream
• 1/2 cup grated Gruyère cheese
• 2 tbsp clarified butter
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly grated nutmeg
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish with clarified butter.
2. Arrange a layer of celery root slices at the bottom of the dish, followed by a layer of butternut squash slices. Repeat until all slices are used, seasoning each layer lightly with salt, pepper, thyme, and nutmeg.
3. Pour the heavy cream evenly over the layered vegetables, ensuring it seeps between the layers.
4. Sprinkle the grated Gruyère cheese on top, covering the surface evenly.
5. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the vegetables are tender when pierced with a fork.
6. Let the bake rest for 10 minutes before serving to allow the layers to set.

Cheesy, creamy, and with just the right amount of earthy sweetness, this bake is a hug in dish form. Serve it as the star of your dinner table or alongside a crisp green salad for a meal that’s as balanced as it is indulgent.

Celery Root and Chickpea Curry

Hold onto your hats, folks, because we’re about to dive into a dish that’s as quirky as its main ingredient – celery root. This Celery Root and Chickpea Curry is the culinary equivalent of a surprise party in your mouth, where every bite is a delightful shock to the system.

Ingredients

• 1 large celery root, peeled and diced into 1-inch cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp fresh lime juice
• 1/4 cup cilantro, chopped
• Salt, to taste

Instructions

1. Heat the clarified butter in a large pot over medium heat until shimmering.
2. Add the diced onion, cooking until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle in the curry powder and turmeric, stirring constantly for 30 seconds to toast the spices.
5. Add the diced celery root and chickpeas, tossing to coat evenly with the spice mixture.
6. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
7. Cover and reduce heat to low, simmering for 20 minutes or until the celery root is fork-tender.
8. Remove from heat and stir in the fresh lime juice and chopped cilantro. Season with salt to taste.

Now, this curry isn’t just a meal; it’s a textural masterpiece with the creamy coconut milk hugging the hearty chickpeas and the celery root adding a surprising crunch. Serve it over a bed of fluffy basmati rice or with a side of warm naan to scoop up every last bit of that golden, spiced goodness.

Celery Root and Kale Salad

Buckle up, foodies! We’re diving fork-first into a dish that’s about to make your taste buds do a happy dance. This Celery Root and Kale Salad is the underdog of the salad world, ready to steal the spotlight with its crunch, zest, and a dash of unexpected charm.

Ingredients

• 1 large celery root, peeled and julienned
• 4 cups kale, stems removed and leaves thinly sliced
• 1/2 cup extra-virgin olive oil
• 3 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup toasted walnuts, roughly chopped
• 1/4 cup dried cranberries

Instructions

1. In a large mixing bowl, whisk together the extra-virgin olive oil, apple cider vinegar, Dijon mustard, honey, sea salt, and black pepper until emulsified.
2. Add the julienned celery root and sliced kale to the bowl. Using your hands, massage the dressing into the vegetables for 2 minutes to soften the kale and coat the celery root evenly.
3. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld.
4. Gently fold in the toasted walnuts and dried cranberries until evenly distributed throughout the salad.
5. Transfer the salad to a serving platter, ensuring to scrape all the delicious dressing from the bowl over the top.

Absolutely revel in the symphony of textures—crisp celery root, tender kale, crunchy walnuts, and chewy cranberries—all harmonized by the tangy-sweet dressing. Serve this vibrant salad as a bold side or crown it with grilled chicken for a main dish that sings.

Celery Root and Bacon Hash

Today is ‘2025-08-17 02:54:05.739235’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Celery Root and Bacon Hash’ using the structure below.

Tone: Use a playful, witty voice. Add light humor, bold phrasing, and fun energy throughout.

Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• 1 large celery root, peeled and diced into 1/2-inch cubes
• 4 slices thick-cut bacon, chopped
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp clarified butter
• 2 pasture-raised eggs, lightly beaten
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• 1 tbsp fresh parsley, chopped

Instructions

1. Heat a large skillet over medium heat and add the chopped bacon. Cook until crispy, about 5 minutes, then transfer to a paper towel-lined plate.
2. In the same skillet, add the clarified butter and diced celery root. Cook, stirring occasionally, until the celery root is golden and tender, about 10 minutes.
3. Add the finely diced yellow onion and minced garlic to the skillet. Cook until the onion is translucent, about 3 minutes.
4. Return the crispy bacon to the skillet and sprinkle with smoked paprika. Stir to combine and cook for an additional 2 minutes.
5. Push the hash to one side of the skillet and pour the lightly beaten eggs into the other side. Scramble the eggs until just set, then fold into the hash.
6. Season with salt and freshly ground black pepper to taste, and garnish with chopped fresh parsley before serving.

Zesty and satisfying, this Celery Root and Bacon Hash boasts a delightful contrast of crispy bacon and tender celery root, all brought together with the richness of scrambled eggs. Serve it up with a side of toasted sourdough for a breakfast that’s anything but ordinary.

Celery Root and Pear Soup

Let’s face it, celery root might not win any beauty contests, but when paired with pears in this velvety soup, it’s a flavor champion that’ll have your taste buds doing a happy dance. This unexpected duo brings a sweet, earthy harmony that’s downright irresistible.

Ingredients

• 2 tablespoons clarified butter
• 1 large celery root (about 1.5 lbs), peeled and diced
• 2 ripe Bartlett pears, peeled, cored, and chopped
• 1 medium yellow onion, finely diced
• 4 cups chicken or vegetable stock
• 1/2 cup heavy cream
• 1 teaspoon fresh thyme leaves
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the diced onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the diced celery root and chopped pears, cooking for another 5 minutes to soften slightly.
4. Pour in the stock, bringing the mixture to a boil, then reduce heat to a simmer. Cover and cook until the celery root is fork-tender, about 20 minutes.
5. Remove from heat and blend the soup until smooth using an immersion blender, or in batches in a stand blender, returning it to the pot.
6. Stir in the heavy cream and thyme leaves, warming the soup over low heat for 5 minutes. Season with salt and pepper to taste.
7. For an extra silky texture, pass the soup through a fine-mesh sieve before serving.

Silky, with a whisper of sweetness from the pears and a robust earthiness from the celery root, this soup is a study in contrasts. Serve it in hollowed-out mini pumpkins for a festive autumn twist, or with a drizzle of truffle oil for a touch of luxury.

Celery Root and Walnut Salad

Salads don’t always have to be about the leafy greens, and this Celery Root and Walnut Salad is here to prove it with a crunch that’ll make your taste buds do a happy dance. Imagine the earthy, nutty flavors coming together in a dish that’s as unexpected as it is delicious—because who knew celery root could be this exciting?

Ingredients

• 1 large celery root, peeled and julienned
• 1/2 cup walnuts, toasted and roughly chopped
• 2 tbsp Dijon mustard
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh parsley, finely chopped

Instructions

1. In a large mixing bowl, whisk together Dijon mustard, extra-virgin olive oil, apple cider vinegar, honey, sea salt, and freshly ground black pepper until emulsified.
2. Add the julienned celery root to the bowl, tossing thoroughly to ensure each strand is lovingly coated with the dressing. Tip: For an extra crunch, let the salad sit for 10 minutes before serving to slightly soften the celery root while maintaining its texture.
3. Gently fold in the toasted walnuts and fresh parsley, ensuring an even distribution throughout the salad. Tip: Toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant, watching closely to prevent burning.
4. Adjust seasoning with additional salt and pepper if necessary, remembering that the flavors will meld and intensify as the salad rests. Tip: For a brighter flavor, add a squeeze of fresh lemon juice before serving.

Just like that, you’ve got a salad that’s a textural masterpiece—crunchy, creamy, and utterly addictive. Serve it alongside grilled meats for a contrast in flavors or atop a slice of rustic bread for a quick, satisfying lunch.

Celery Root and Blue Cheese Tart

Just when you thought tarts couldn’t get any more intriguing, along comes this showstopper: a savory, flaky masterpiece that’s equal parts earthy and elegant. With celery root’s nutty charm and blue cheese’s bold personality, this tart is the culinary equivalent of a perfectly mismatched pair of socks—unexpectedly delightful.

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter, chilled and diced
• 3-4 tablespoons ice water
• 1 medium celery root, peeled and thinly sliced
• 1 tablespoon clarified butter
• 1/2 cup crumbled blue cheese
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup heavy cream
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the flour and salt. Add the chilled butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, stirring until the dough just comes together. Tip: Don’t overwork the dough to ensure a flaky crust.
4. Turn the dough onto a lightly floured surface, shape into a disk, wrap in plastic, and chill for 30 minutes.
5. Roll out the dough to fit a 9-inch tart pan, trimming any excess. Prick the bottom with a fork and chill for another 15 minutes.
6. Line the crust with parchment paper and fill with pie weights. Blind bake for 15 minutes, then remove weights and parchment and bake for 5 more minutes until lightly golden.
7. While the crust bakes, sauté celery root slices in clarified butter over medium heat until just tender, about 5 minutes. Tip: Keep the slices intact for a beautiful presentation.
8. Whisk together eggs, heavy cream, and black pepper. Arrange the celery root in the crust, sprinkle with blue cheese, and pour the egg mixture over.
9. Bake for 25-30 minutes until the filling is set and the top is golden. Tip: Let the tart rest for 10 minutes before slicing to ensure clean cuts.

The tart emerges from the oven with a crust that’s irresistibly buttery and a filling that’s creamy with pockets of tangy blue cheese. Serve it warm with a drizzle of honey for a sweet contrast that’ll have everyone asking for seconds.

Conclusion

Unlock the versatility of celery root with our roundup of 24 delicious recipes perfect for any season! Whether you’re a seasoned chef or a curious cook, there’s something here to inspire your next meal. We’d love to hear which recipes become your favorites—drop us a comment below. Loved this collection? Share the culinary inspiration by pinning this article on Pinterest!

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