Veggie Highlight: Celeriac

By: Riley Box, Customer Service Manager

Most people have no idea what to do with celeriac, it looks unattractive compared to other vegetables and is commonly overlooked. Actually, celeriac is a very versatile, and can be used in numerous ways; mash it, fry it, bake it, roast it, make a soup of it, raw in salads. Celeriac is a celery root, which is the winter version of celery. It’s a starchy vegetable similar to potatoes, with a brown hair exterior. So try something new this week, and make celeriac a part of your diet! 

Cheesy Leek and Celeriac-Potato Gratin

To make vegan use vegan butter and cheese


  • 1.1lbs. waxy potatoes, cut into ½ inch chunks
  • 1 head of celeriac, peeled and chopped into ½ inch chunks
  • 3 leeks, washed and sliced into ½ inch medallions
  • 1.76 oz cheese (optional)
  • 1 tsp butter + extra for greasing
  • 4-5 tbsp nutritional yeast
  • 2 cups milk (can be soy)
  • 2 cloves of garlic, peeled and crushed
  • 1/4 tsp grated nutmeg
  • 1/2 tsp dried sage
  • 1/2 tsp dried thyme
  • 1/4 cup breadcrumbs


  1. Preheat the oven to 356ºF
  2. Boil the potatoes, leeks and celeriac for 10 minutes in a large heavy-bottomed pot, then drain.
  3. If it is ovenproof, you may use the same pot to bake the vegetables in the oven. In that case, grease it with some butter. Set aside for now.
  4. To prepare the sauce, place a small saucepan over medium heat. Melt 1 tsp butter and lightly fry to garlic. Throw in the herbs and nutmeg then pour in the milk, all the while stirring continuously. Finally add in 4 tbsp of nutritional yeast. Keep stirring while the sauce reduces; you will need to simmer the sauce for about fifteen minutes. Take off the heat.
  5. Place the boiled vegetables in the greased heavy-bottomed dish, cover with the sauce, sprinkle over the breadcrumbs and 1 tbsp nutritional yeast, then bake for 30 minutes. If you wish to incorporate cheese cubes, stir them in with the vegetables.

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