In cooking, celery is a ubiquitous ingredient. It is used in almost any kind of daily meals, an absolute must in nearly every home. A staple in many kinds of soup, celery is irreplaceable in Louisiana Creole, Cajun cuisine, and French mirepoix. However, the parts of celery used in cooking are usually the seeds, leaves, and stalks.
Then comes the celery root. Celery root – also known as celeriac, turnip-rooted celery, and knob celery – is a variety of celery that is specially cultivated for the roots instead of the stalks and leaves. Despite the similar taste, celery and celery root are quite different altogether.
The crunchy bright green vegetable, as mentioned before, is used mostly for the stalks and leaves. Celery comes in stalks that are loosely clustered into a head. Rich in sodium and water, celery can be utilized in a variety of ways, both raw and cooked. The taste is bright, refreshing, and versatile, widely added to stocks, soups, and salads.
On the other hand, celery root or celeriac is a pale yellow, dense, and knobby root. The size is comparable to that of a grapefruit. It has a similar taste to celery, except that it is more intense and bolder. It requires some fair peeling to reveal its cream-colored flesh. Afterward, you can grate it or turn it into a silky puree. You can use it for stews, soups, or salads. You should use the flesh right away. Else, put it in acidulated water to prevent discoloration.
Celery vs Celery Root
|- Used for the stalks that are crunchy and bright green in color||- Used for the roots that are pale yellow, dense, and need some peeling|
|- The taste is milder compared to the roots||- The taste is earthier, stronger, and more intense compared to the stalks|
|- Usually chopped-down||- Can be grated or turned into a puree|
So, celery root has a bolder taste than celery. You should also consider the texture; while celery is usually chopped-down into small pieces that tend to be crunchy, celery root can be grated or made into a puree.