Braised Celery Root

I first came across celery root (also known as celeriac) in France, where it is the basis for céleri rémoulade, one of the salads that was always included in plates of hors d’oeuvres in years gone by. Back then celery root was hard to find in the United States, but now with our increasing repertoire of ingredients, it’s readily available and at its best in the autumn. When made into dishes like this, braised celery root brings a different taste to the table in the fall and winter months.–Jessica B. Harris

LC B Is For Braise Note

Back to school means back to basics. Like this braised recipe. Basic. But not complicated. Learn for yourself.

Braised Celery Root Recipe

  • Quick Glance
  • 35 M
  • 1 H, 30 M
  • Serves 4


  • 1 1/2 pounds (1 medium) celery root
  • Salt
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 bay leaf
  • 1 small onion, minced
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup homemade chicken stock or canned chicken broth, or turkey or vegetable stock
  • 1/4 cup dry white wine
  • Minced flat-leaf parsley, for garnish


  • 1. Preheat the oven to 350°F (175°C).
  • 2. Wash the celery root, peel it, and cut it into 1/2-inch slices. Blanch the slices for 10 minutes in salted boiling water. Remove and drain.
  • 3. Heat the olive oil and butter in a flameproof casserole, add the bay leaf and minced onion, and cook until the onion is tender but not brown. Add the drained celery root slices and allow them to brown for a few minutes on both sides. Season to taste with salt and pepper. Add the chicken stock and wine and bring to a boil.
  • 4. Remove from the heat, place the dish in the oven, and bake uncovered for approximately 25 minutes, or until the celery root is tender. Strain the remaining juices into a small saucepan and bring to a boil. Then lower the heat and continue to cook until the volume is reduced by half. Serve the reduced juices as a sauce over the hot celery root. Garnish with minced parsley.
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Recipe Testers Reviews

If you're fond of celery root, as I am, this is a cool—well, hot—way to cook it. Usually I purée it with potatoes, so braising it was a pleasant change. The most enjoyable part was the white wine sauce which thickened and draped itself over the celery root in a wonderful way. The thought of white wine and celeriac may sound a bit odd, but it really isn't. The flavor of the celeriac was pronounced, but not in an in-your-face way. This recipe suggests chicken, turkey, or vegetable stock, I used chicken as I felt it would be the best complement—and unfortunately no turkey stock happened to be lurking. Fresh thyme would elevate it a bit more, I think. If you happen to be sick of the usual root vegetables, give this recipe a try. It spells out A-U-T-U-M-N rather nicely.

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