Irresistibly Simple Sautéed Celeriac: A Hidden Gem of Root Vegetables
Have you ever stumbled upon a knobby, pale root at the market and walked right past it, not knowing what magic it holds? That, my friend, was likely celeriac—also known as celery root—and it’s about to become your new kitchen favorite. From my experience, people often underestimate it until they taste it gently sautéed in golden olive oil, with caramelized edges and a flavor that blends the earthy nuttiness of potatoes with the delicate perfume of celery. I first served this as a side for a cozy fall dinner, and it was the unexpected star of the table. It’s rustic, warming, and deeply satisfying.
This is one of those “why didn’t I do this sooner?” recipes. All it takes is a bit of peeling, slicing, and tossing into a hot pan. But don’t let the simplicity fool you—this sautéed celeriac has all the makings of a new comfort food favorite. And yes, you can even get creative with how you cook it (more on that below!).
Preparation Time
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: 25–30 minutes
Serves: 2–3 people as a side
Difficulty: Easy
The Necessary Ingredients (Possible in All Kinds of Variations)
Let’s start with the basics, but I’ll share ideas for twists right after!
1 medium celeriac (about 500–600g), peeled and cut into matchsticks or thin slices
2 tablespoons olive oil (or butter for a richer flavor)
2 garlic cloves, finely chopped or crushed
Salt to taste
Freshly ground black pepper
Optional: a squeeze of lemon juice or a splash of apple cider vinegar
Optional: chopped parsley or thyme for garnish
Before we jump into the method, let’s talk flexibility.
Vegan version: Use olive oil or vegan butter.
Gluten-free: This recipe is naturally gluten-free—just ensure your seasonings don’t contain additives.
Low FODMAP: Skip the garlic and use garlic-infused oil instead.
Add some spice: A pinch of smoked paprika, cumin, or curry powder goes beautifully with celeriac.
The Steps of Preparation (Possible in All Kinds of Variations)
You’re only a few steps away from golden, savory perfection. Follow this path for sautéed bliss:
Wash, peel, and cut the celeriac into thin slices or matchsticks (like rustic fries or chips).
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the chopped garlic and sauté for 30 seconds, just until fragrant—don’t let it brown too much.
Add the celeriac and toss to coat evenly with the oil and garlic.
Let it cook, stirring occasionally, for 15–20 minutes, until it’s golden brown on the edges and tender inside.
Season with salt, pepper, and a splash of lemon juice or vinegar for brightness.
Remove from heat and garnish with fresh herbs if desired.
Serve immediately as a side dish or even on top of a grain bowl or salad.
Cooking Alternatives to Explore
Air fryer: Toss the celeriac with oil and air-fry at 190°C (375°F) for about 15 minutes, shaking halfway.
Oven roasting: Spread slices on a baking sheet and roast at 200°C (400°F) for 25–30 minutes, flipping once.
Instant Pot sauté mode: Use it just like a skillet, especially helpful if you’re batch-cooking other sides.
Griddle or grill pan: Gives it a smoky finish—great for a BBQ twist.
Nutritional Benefits
Rich in fiber – Promotes digestion and supports gut health.
Low in calories – Ideal for light meals or mindful eating.
High in vitamin K – Supports bone health and blood clotting.
Contains antioxidants – Helps fight inflammation and oxidative stress.
Good source of vitamin C – Boosts immunity and skin health.
Contains phosphorus and magnesium – Vital for energy production and muscle function.
Possible Additions or Upgrades
Add a handful of chopped nuts like walnuts or almonds for a crunchy topping.
Grate in some parmesan or pecorino for a cheesy edge.
Drizzle with tahini or a yogurt dressing for Middle Eastern flair.
Toss with roasted chickpeas for a protein-packed combo.
Mix in some roasted carrots or parsnips for a colorful medley.
Top with a poached or fried egg and turn it into a full meal.
Frequently Asked Questions and Answers
Can I eat celeriac raw?
Yes! It’s crunchy and slightly nutty—great in slaws or salads.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat in a pan to crisp them up again.
Can I freeze sautéed celeriac?
Yes, though the texture may soften a bit. Reheat in a hot pan to bring it back to life.
What does celeriac taste like?
It’s earthy and mild with a subtle celery flavor and creamy texture when cooked.
Do I need to boil celeriac before sautéing?
No, but you can parboil it for 5 minutes if you want it extra tender inside.
Can I use butter instead of oil?
Absolutely! Butter adds a rich flavor. Try a mix of butter and olive oil for the best of both worlds.
Is celeriac good for weight loss?
It’s low in calories.
Let’s Wrap It Up with a Warm, Satisfying Note
Now that we’ve sliced, sizzled, and seasoned our way through this humble root, I hope you’re already picturing that first bite—tender, golden celeriac with just the right crisp on the edges and that whisper of garlic in the air. From my own table to yours, this recipe has become a go-to not just for its cozy flavors, but for the pure joy of turning something unassuming into a star.
Whether we make it for weeknight dinners, holiday spreads, or just to shake up the usual potato routine, this sautéed celeriac never fails to surprise and delight. It’s the kind of dish that feels both rustic and refined, familiar yet fresh—and best of all, it invites us to play with flavors and textures in endlessly satisfying ways.
If this recipe lit a spark in your kitchen, I’d be thrilled if you shared it with your friends or posted it on social media. Who knows—maybe the next time someone spots a knobby root at the market, they’ll remember this little love letter to celeriac and give it the attention it truly deserves.
Let’s keep cooking, keep sharing, and keep falling in love with the beautiful, surprising ingredients right under our noses.
