We grow celeriac because it is low-FODMAP, whereas celery is not. Celeriac has the same flavor and will work just as well in your mirepoix, without the digestive issues celery can cause.
When it comes time to harvest, this little bulb can get huge. And while it stores well in the fridge or root cellars, it takes up a lot of space. So freezing is a great option. Here’s how we do it.
First: Peel the Root
Celeriac has a thick skin and lots of crazy roots diverging at the bottom. Remove the foliage and skin so you have a clean cream-colored root.
Next: Cut into Cubes
Get out your sturdiest knife and get ready for a workout. Celeriac can be dense and hard to cut. If you start by cutting the root in half, then make 1/2″ slices, it will be more manageable. Cut those 1/2″ slices into sticks, then cubes.
Freeze
Spread the cubes onto a cookie sheet and freeze in a single layer for about an hour. We don’t blanch root veggies because we’re usually using them in soups and they retain their color and texture just fine without blanching. Then transfer the cubes to a storage container (we use plastic bags so they lay flat) and return to the freezer for long-term storage.
Use in Recipes
We use frozen, unthawed celeriac in equal amounts when a recipe calls for celery in cooked dishes (or use it shaved thin in raw dishes). Check out this recipe for celeriac soup. It has the mouthfeel of root veggies. If you’re interested in the nutrient value of celeriac and other uses, check out this post.
