If you’ve ever heard of celeriac, don’t be alarmed – you’re not alone in that. It’s a bit of an odd vegetable, if i may be so audacious as to say so. With no doubt it is a root vegetable, it has an extremely intricate skin that we must peel to get anything worthwhile out of it. Be cautioned – you will need your patience pants on to finish peeling your celeraic, but rest assured, it will be SO worth it! The first time I spiralized celeriac, I measured the length of my longest noodle and it came in at over 4 feet long! No lie. Oh, and did I mention celeriac is the root of Celery? I would love go celery picking sometime, just to see the fennel, celery, and celeriac/root portion of the vegetable.. All in all, it must be an easy 3 feet in length total.
Lend me some Celeriac Recipes
What You Can Expect
- Long or short noodles depending on the celeriac; tougher to spiralize (older celeriac, less fresh)= shorter noodles.
- Similar in durability, texture, and taste to turnip noodles (label your tupperware contaienrs!)
- Hard to peel
- Sometimes tough to spiralize much like making spiralized rutabaga noodles!
- Easier to spiralize younger celeriac
- Very smooth beautiful texture (unlike, for example spiralized eddoe noodles)
- Cut off any extraneous nobs or roots that are sticking out
- Slice the ends off that are inedible
- Peel the celeriac (mandatory)… with patience. Peeling will release Celery aromas which is pretty neat!
- Depending on how tough the lower roots are you, you may just cut the end off instead of peeling.
- Recommended blade: 6mm
- Not recommended raw
- Bake at 425 for 10 minutes
- Boil 5-6 minutes
- Saute -7 minutes
- Steam 3-5 minutes (do not oversteam!)
- Steaming is my preferred method! The flavors are gorgeous
- Best Applications: noodle and rice dishes
- 1 celeriac = approximately 4 cups spiralized celeriac noodles
- Store in an air-tight container
- Keeps fresh for up to 5 days due (will dry out a bit, mist with water)
- Can be frozen