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If you are thinking what the what is a celeriac, rest assured you are not alone.  Celeriac, also known as celery root, is one of the oldest recorded root vegetables in history, with origins in the Mediterranean Basin. Celeriac is a gnarly looking root vegetable with a flavor best described as mild turnip with a hint of celery. The texture is similar to parsnip and carrots and makes a great substitute for potatoes. The bright fresh flavors of Smashed Celeriac pair well with venison, lamb and beef and makes a great side dish for roasted meats and stews.


  • 2 large celeriac bulbs
  • 2 Tbs butter or olive oil
  • Salt & pepper, to taste
  • 2 Tbsp chopped celeriac greens or flat-leaf parsley
Main Ingredient(s): Celeriac

* Remove greens before peeling. Celeriac is best peeled with a paring or chef’s knife; this is not the job for a standard vegetable peeler.  Think melon or pineapple for peeling strategy.


  • Peel celeriac. * Cut into 1-inch cubes, place in a saucepan of salted water and bring to a boil.
  • Turn heat to medium and simmer until fork tender, about 15-20 minutes. Drain well.
  • Return celeriac to pot, add butter and chopped celeriac greens. Using a masher, gently smash celeriac. Season with salt and pepper. Using a spoon stir all ingredients until well incorporated. Serve hot.

Storage Tip: Trim the greens from the bulb before storing, leave unwashed. Celeriac stores best in cold temperatures; when stored properly celeriac can spend several months in a root cellar; or in the crisper drawer of the refrigerator in a vented bag or loosely wrapped in paper for several weeks to a month.

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VT Fresh is funded in part by the USDA’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity provider and employer. In Vermont, SNAP is called 3SquaresVT. It can help low income people buy foods for a better diet. To find out more, contact the Vermont Foodbank toll-free at 855-855-6181.

Published On: April 3, 2023