Best 8 Celeriac Salad Celery Root Recipes

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Celeriac, also known as celery root, is a versatile vegetable that can be used in a variety of dishes, including salads. With its unique flavor and crunchy texture, celeriac adds a delightful dimension to any salad. Whether you prefer a simple salad with just a few ingredients or a more elaborate one with various toppings and dressings, there's a celeriac salad recipe out there to suit your taste. In this article, we'll explore some of the best celeriac salad recipes that will tantalize your taste buds and make you appreciate this often-overlooked vegetable.

Let's cook with our recipes!

CELERIAC AND CELERY SALAD



Celeriac and Celery Salad image

This is a really clean salad, fantastic with fish or cold meats. For it to be as delicate as it should be, the celery and celeriac should be very finely sliced. You can do this by hand with a knife or with a mandolin slicer, which you can pick up really cheaply. It will make the job so much easier.

Provided by Jamie Oliver

Time 22m

Yield 4 servings

Number Of Ingredients 2

I normally use 1 whole celeriac
to 1 head of celery.

Steps:

  • All you have to do is strip back the celery and peel the celeriac and then finely slice. Place in a bowl with some chopped flat-leaf parsley and a handful of pomegranate seeds (make sure you use just the red seeds, not the bitter yellow stuff). Season and dress with olive oil and lemon juice dressing. This salad can be dressed a little before you need it, as opposed to at the table. Place on a large plate and sprinkle with some extra pomegranate seeds. Sometimes I crumble goat's cheese over this, or some ricotta salata which I encrust with dried herbs, salt and pepper, drizzled with olive oil and bake until golden in a hot oven.
  • All you have to do is strip back the celery and peel the celeriac and then finely slice. Place in a bowl with some chopped flat-leaf parsley and a handful of pomegranate seeds (make sure you use just the red seeds, not the bitter yellow stuff). Season and dress with olive oil and lemon juice dressing. This salad can be dressed a little before you need it, as

CELERIAC SALAD



Celeriac Salad image

Make this salad just before serving to avoid extracting excess moisture from the celeriac and producing a watery dressing. Celeriac is also sold as celery root or celery knob. Use a mandoline to produce paper-thin slices.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

3/4 cup Homemade Mayonnaise
8 medium cornichons, sliced 1/8 inch thick
2 tablespoons capers, drained
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper
1 teaspoon freshly squeezed lemon juice
3 tablespoons finely chopped fresh tarragon
3 tablespoons finely chopped fresh flat-leaf parsley
1 medium celeriac, peeled (about 1 1/2 pounds)

Steps:

  • In a small bowl, combine mayonnaise, cornichons, capers, and mustard. Season with salt and pepper. Blend until well combined. Fold in tarragon and parsley; set aside.
  • Slice celeriac, using a Japanese mandoline fitted with the julienne blade, into 1/8-inch-thick strips into a large bowl. Add mayonnaise mixture, and toss to combine. Season to taste with salt and pepper.

CELERIAC SALAD (CELERY ROOT)



Celeriac Salad (Celery Root) image

If you haven't tried Celery root try it. It looks very ugly unpeeled but when undressed look 100% better. It has the flavor of celery and can be used in so many ways.

Provided by Bergy

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

3 cups cooked peeled & diced celeriac
salt and pepper
1/2 teaspoon dry mustard
1/4 cup white wine vinegar
2 teaspoons caraway seeds
1 cup English cucumber, washed unpeeled & sliced (long cuke)
1 1/2 cups sour cream (use lite if you wish and adjust the amount to suit your taste)
lettuce leaf (optional)
1 slice red pepper (optional)
1 slice green sweet pepper (optional)

Steps:

  • Place celery root& cucumbers in a salad bowl.
  • Mix remaining ingredients (start off slow with the sour cream you can always add more) Mix well and pour over the celery root& cukes.
  • Chill well.
  • Serve on a bed of greens and if you wish garnish with strips of red& green sweet pepper.

CELERY ROOT SALAD (REMOULADE)



Celery Root Salad (Remoulade) image

This simple, classic French celery root salad is made with celery, mayo, mustard, lemon juice, and spices. It's delicious with roasted meat.

Provided by Molly Watson

Categories     Side Dish     Salad

Time 10m

Yield 4

Number Of Ingredients 6

1 celery root (celeriac)
3 tablespoons mayonnaise
1 tablespoon mustard (coarse-grain or country style)
2 teaspoons lemon juice
Salt to taste (fine sea salt preferred)
Black pepper to taste

Steps:

  • Gather the ingredients.
  • Scrub and peel the celery root. Shred it on a large-hole grater or with a food processor. Set aside.
  • In a medium bowl, combine the mayonnaise, mustard, and lemon juice. Add salt and pepper to taste.
  • Stir in the grated celery root to coat thoroughly.
  • Serve immediately or chill in the refrigerator before serving.
  • Enjoy.

Nutrition Facts : Calories 104 kcal, Carbohydrate 7 g, Cholesterol 4 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 323 mg, Sugar 0 g, Fat 8 g, ServingSize 4 servings, UnsaturatedFat 0 g

CELERY ROOT SALAD



Celery Root Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 10

Juice of 2 lemons
Kosher salt
1 medium celery root
1 tablespoon dijon mustard
1 teaspoon white wine vinegar
Freshly ground pepper
3 tablespoons extra-virgin olive oil
2 tablespoons heavy cream
1 head frisee, torn
1 head radicchio, torn

Steps:

  • Fill a bowl with ice water; add half of the lemon juice and 1 tablespoon salt. Peel the celery root with a paring knife. Rinse, then cut into matchsticks. Add to the lemon water and let soak 15 minutes. Drain and pat dry.
  • Whisk the remaining lemon juice, the mustard, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl; gradually whisk in the olive oil, then the cream. Add the celery root and toss; cover and refrigerate until ready to serve.
  • Arrange the frisee and radicchio on a platter. Top with the celery root mixture.

GERMAN CELERY ROOT SALAD



German Celery Root Salad image

Celery root salad (Selleriesalat) is a staple in Germany in winter. You can buy it ready-made in a jar but my mom always made it for us from scratch. If you like, you can add garlic or fresh herbs, but I prefer it plain.

Provided by Lydia68

Categories     Salad     Vegetable Salad Recipes

Time 1h25m

Yield 4

Number Of Ingredients 7

2 celeriac (celery root), peeled and cut into quarters
2 cups water
1 tablespoon salt, or as needed
1 large onion, finely chopped
5 tablespoons white vinegar
2 tablespoons white sugar
1 tablespoon rapeseed oil

Steps:

  • Combine celeriac pieces, water, and 1 tablespoon salt in a saucepan, bring to a boil and cook until celeriac is soft, 15 to 20 minutes. Drain, reserving cooking liquid, and set aside to cool, about 1 hour. Cube celeriac and place in a bowl with onion.
  • Stir together cooled cooking liquid, vinegar, and sugar. Pour over celeriac and onion. Add oil and mix well. Season with salt.

Nutrition Facts : Calories 237.7 calories, Carbohydrate 46.6 g, Fat 4.6 g, Fiber 7.8 g, Protein 6.4 g, SaturatedFat 0.9 g, Sodium 2149.2 mg, Sugar 14.2 g

CELERIAC, CELERY AND CARROT REMOULADE



Celeriac, Celery and Carrot Remoulade image

When I lived in France I discovered céleri rémoulade, the creamy grated salad made with celery root, mayonnaise or crème fraîche, or both, and mustard. It was a dish I always ordered when I saw it on café menus, and brought home from French delis on a regular basis. This is inspired by the French salad, but it is not quite as creamy (or gloppy). However you can make it more so if you wish just by adding more crème fraîche, yogurt (healthier), or mayonnaise.

Provided by Martha Rose Shulman

Categories     dinner, lunch, salads and dressings, vegetables, appetizer, side dish

Time 30m

Yield Serves 6

Number Of Ingredients 13

1 medium celeriac, about 3/4 pound without stalks, peeled and grated (about 4 cups)
6 ounces carrots, peeled and grated (about 2 cups)
4 ounces celery, thinly sliced (about 1 1/8 cups)
Salt
2 tablespoons chopped chives
2 tablespoons chopped parsley
1/4 cup crème fraîche
2 tablespoons mayonnaise
2 tablespoons grapeseed oil
1/4 cup Greek yogurt
2 tablespoons lemon juice
1 1/2 to 2 tablespoons Dijon mustard, to taste
Freshly ground black pepper

Steps:

  • Place celeriac, carrots and celery in a bowl or colander and salt generously. Toss and leave for 30 minutes. Taking mixture up by the handful, squeeze out excess water and transfer to a bowl. Add chives and parsley and toss together.
  • Whisk together crème fraîche, mayonnaise, grapeseed oil, yogurt, lemon juice and mustard. Season to taste with salt and pepper. Add to the vegetables and toss together. Serve right away or for even better results, refrigerate for an hour or so before serving.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 480 milligrams, Sugar 4 grams, TransFat 0 grams

CELERY-ROOT AND BEET SALAD



Celery-Root and Beet Salad image

Categories     Salad     Vegetable     Side     Roast     Thanksgiving     Vegetarian     Quick & Easy     Low/No Sugar     Salad Dressing     Beet     Winter     Gourmet     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

6 medium beets (2 1/4 lb with greens), trimmed, leaving 1 inch of stems attached
1 (1-lb) celery root (sometimes called celeriac)
2 tablespoons plus 2 teaspoons fresh lemon juice, plus additional to taste
2 tablespoons minced shallot
1/4 cup olive oil
3/4 teaspoon salt
1/2 cup chopped walnuts (2 oz), toasted and cooled

Steps:

  • Put oven rack in middle position and preheat oven to 425°F.
  • Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours.
  • While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.
  • Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.
  • Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.

Tips:

  • Choose the right celeriac: Look for celeriac that is firm and heavy for its size, with no blemishes or bruises.
  • Peel the celeriac carefully: The skin of celeriac can be tough, so it's important to peel it carefully. Use a sharp knife to remove the skin, taking care not to remove too much of the flesh.
  • Soak the celeriac in water: Soaking the celeriac in water for 30 minutes before cooking will help to remove any bitterness.
  • Cook the celeriac until it is tender: Celeriac can be cooked in a variety of ways, but it is important to cook it until it is tender. This can be done by boiling, steaming, or roasting.
  • Season the celeriac to taste: Celeriac has a mild flavor, so it is important to season it to taste. Common seasonings for celeriac include salt, pepper, garlic, and lemon juice.
  • Serve the celeriac immediately: Celeriac is best served immediately after it is cooked. It can be served as a side dish or as a main course.

Conclusion:

Celeriac is a versatile vegetable that can be used in a variety of dishes. It is a good source of dietary fiber, vitamin C, and potassium. With its mild flavor and crunchy texture, celeriac is a great addition to any meal.

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