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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).