Storage
In a cool, dry place (12-15°C), celeriac can be kept without foliage for about 4 weeks.

A cut celeriac should be kept in the fridge. You can wrap it in cling film or put it in a sealed storage container.

You can store raw celeriac in the freezer (at a minimum of -18°C) for up to 12 months. Blanch the celeriac briefly for 2-4 minutes before freezing. You can then store the celeriac in a tightly sealed plastic bag or container.

Leftover cooked celeriac? You can keep this in the freezer for up to 3 months.

How do I know if the celeriac is no longer good? Pre-cut celeriac gives off a sour smell, becomes limp or mouldy. You can quickly recognise decay by smelling, looking or tasting.

Preparing
Cut the celeriac into slices just before use. Peel the slices and cut into strips or cubes.

Want to avoid discolouration when cooking? Then sprinkle this vegetable with some lemon or vinegar immediately after cutting. This is not a must. Nowadays, celeriac does not discolour when cooked as much as it used to.

You can also grill the celeriac whole (or one half) in the oven. Peel the celeriac and rub it with olive oil and herbs to taste. Wrap the celeriac in aluminium foil. Put a layer of water in an oven dish and place the celeriac in it. Now bake the celeriac in the oven at 200 degrees for about 2 to 2.5 hours.

Storage times

Raw
Refrigerator: 3 weeks
Cool place: 4 weeks
Deep-freeze (first blanch for 2-4 minutes): 12 months

Raw (cut)
Refrigerator: 1 week

Cooked
Refrigerator: 2 days
Frozen: 3 months

Preparation times

Cooking: approx. 15 minutes
Stewing: approx. 20 minutes
Grilling: approx. 2 to 2.5 hours

Cleaning the celeriac

Wash the celeriac thoroughly under running water. Brush away the soil if necessary.