Storage: Celeriac stores well in the refrigerator for long periods. Cut off the greens to maximize storage. Greens add nice celery flavor to soups and stews and should be stored in a bag to minimize dehydration. Like apples and potatoes, the cut sides of celeriac will brown when exposed to air. To prevent this, treat with citric acid, salad dressing or drop into acidulated water (about 1 teaspoon vinegar or lemon juice to half a liter of water).

Uses: Celeriac has a multitude of uses. Grate it raw (after peeling) for winter salads. Cook it in soups, stews and stir fries for a mild celery flavor. Roast it or mash it with potatoes. Onions, carrots and celeriac make a great base for many dishes (see Mirepoix).

• All in the Family Celeriac and Fennel Soup
• Batter Fried Parsnip
  
• Braised Celeriac
• Cabbage Salad with Apple and Celeriac
• Celeriac and Cheese Puree
• Celeriac and Porcini Soup
• Celeriac and Potato Roesti
• Celeriac Bread
• Celeriac Dumplings in Tomato Broth
• Celeriac Remoulade with Celeriac Chips
• Celery Root and Wild Rice Chowder
• Chicken Tagine with Sweet Potatoes and Celeriac
• Cream of Celeriac and Leek Soup
• Creamy Celeriac Soup with Pancetta and Walnuts
• Creamy Celery Root and Barley Soup
• Creamy Porcini and Barley Soup
• Czech Fried Celeriac
• Double Celery Turkey Salad
• Double Celery Turkey Salad Modified
• Dutch Split Pea Soup
• Fragrant Celeriac Rice
• Garlic Veloute with Croutons and Prosciutto
• Lentil and Sausage Soup
• Low-Fat Potato and Celeriac Fries
• Maye’s Beets
• Mirepoix
• Mushroom and Celeriac Salad
• Potatoes and Celeriac with Smoky Bacon
• Poultry Pot Pie with Biscuit Topping
• Quick Celery Root Salad with Capers and Lemon
• Spiced Short Ribs with Cabbage
• Szechwan Carrot Soup
• Tangy Celeriac Salad
• Twice-Baked Potatoes
• Vegan Creamy Celeriac Soup with Tahini
• White Beans and Winter Greens
• Wild Rice and Celery Root Gratin
• Winter Slaw