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Celeriac is a brown knobby root, that peels away to a smooth white interior.  Grown specifically for it’s root, celeriac is a variety of celery and has a distinct celery flavor that is brought out in salads.  When cooked celeriac becomes mellow and creamy.  Celeriac has a long shelf life.


Store unwashed, wrapped loosely in plastic.  Celeriac will last weeks, and up to two months.


Some celery stalks may be attached, these are generally considered to fibrous for cooking, but can be used for making stock.  Remove stalks, and thick skin.  You will lose about 1/4 of the celeriac when it is peeled.  Rinse peeled celeriac thoroughly.  Shred or thinly slice for salads and slaws.  Delicious roasted, in soups and stews, and braised.


Vegan Lentil Bolognese

Bolognese with Celeriac & Carrots

Maple Roasted Celeriac

Hoppin’ John with Celeriac

Black Eyed Pea Fritters

Sriracha Glazed Roasted Root Vegetables

Leek Pot Pie

Cornbread Stuffing with Bacon & Leeks

Easy Ways to Use Celeriac

Celeriac & White Bean Soup with Frizzled Sage

Cabbage Celeriac Soup with Sausage & Chickpeas

Celeriac Remoulade

Miso Maple Roasted Root Vegetables

Celeriac Mirepoix

Maple Roasted Celeriac with Bacon & Apples

How to Chop a Celeriac

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