25+ Flavorful Summer Celeriac Recipes to Brighten Your Seasonal Dishes

Summer is the perfect time to experiment with fresh, seasonal ingredients, and one often-overlooked vegetable that deserves more attention is celeriac.

Also known as celery root, this earthy and versatile vegetable is packed with flavor and texture, making it the ideal choice for a variety of summer dishes.

Whether you’re looking to add a refreshing crunch to your salads, create hearty stews for cool evenings, or experiment with unique dips and side dishes, celeriac can elevate your summer meals in unexpected and delightful ways.

In this blog post, we’ll explore 25+ creative and refreshing summer celeriac recipes that are sure to impress your guests and spice up your culinary repertoire.

From light salads and chilled soups to savory roasted dishes, there’s something here for every palate.

25+ Flavorful Summer Celeriac Recipes to Brighten Your Seasonal Dishes

Celeriac is the hidden gem of summer vegetables—crunchy, earthy, and incredibly versatile.

With these 25+ summer celeriac recipes, you can add a unique twist to your meals, whether you’re serving them at a casual family gathering or a more formal dinner.

The beauty of celeriac lies in its ability to be transformed into so many different dishes, from refreshing salads and vibrant slaws to hearty soups and savory mains.

So, why not experiment with this wonderful vegetable and see how it can take your summer meals to the next level?

Whether you enjoy it raw, roasted, or cooked in a stew, celeriac will quickly become your new go-to ingredient for bright and flavorful summer cooking.

Celeriac and Green Apple Slaw with Yogurt Dressing

Crisp, tangy, and refreshingly light, this slaw is the perfect side dish for summer barbecues or picnics.

Celeriac, also known as celery root, is a crunchy and slightly nutty base that pairs beautifully with tart green apple and a creamy yogurt-based dressing. It’s an ideal alternative to traditional coleslaw — lighter, brighter, and full of flavor.

Ingredients:

• 1 medium celeriac (about 1 lb), peeled and julienned
• 1 green apple, thinly sliced or julienned
• 1 small red onion, thinly sliced
• ½ cup plain Greek yogurt
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• Salt and pepper to taste
• 2 tbsp chopped fresh dill or parsley

Instructions:

1. Peel and julienne the celeriac using a mandolin or sharp knife.
2. Thinly slice the apple and red onion.
3. In a large bowl, whisk together the yogurt, mustard, vinegar, honey, salt, and pepper.
4. Toss the celeriac, apple, and onion with the dressing until well-coated.
5. Sprinkle with fresh dill or parsley before serving.
6. Chill for 30 minutes for best flavor.

This slaw offers a delightful crunch and a tangy bite that cuts through rich grilled meats or balances out spicy dishes.

It keeps well in the fridge, making it perfect for prepping ahead and bringing to a sunny outdoor gathering.

Chilled Celeriac and Pea Soup with Mint

This chilled soup is a revelation — smooth, refreshing, and just a bit earthy with the delicate taste of celeriac at its heart.

Sweet peas and fresh mint lift the flavor into a bright, almost summery green that’s ideal for cooling down on a hot afternoon.

Ingredients:

• 1 medium celeriac, peeled and diced
• 1 small onion, chopped
• 2 cups frozen or fresh green peas
• 1 garlic clove, minced
• 4 cups vegetable broth
• ½ cup plain yogurt or cream (optional for richness)
• Handful of fresh mint leaves
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large saucepan, heat olive oil over medium heat and sauté onion and garlic until softened.
2. Add diced celeriac and vegetable broth. Simmer for 20–25 minutes until tender.
3. Add peas and cook for 3 more minutes.
4. Remove from heat, add mint leaves, and blend the soup until smooth using an immersion blender or in batches in a regular blender.
5. Stir in yogurt or cream if desired. Season with salt and pepper.
6. Chill in the refrigerator for at least 2 hours. Serve cold with a drizzle of olive oil and extra mint.

This elegant cold soup is a great make-ahead option that surprises with its silky texture and vibrant flavor.

The pairing of mint and pea with mellow celeriac offers a gourmet touch to any summer meal.

Grilled Celeriac Steaks with Chimichurri Sauce

Thick slices of celeriac grilled to golden perfection bring a meaty texture and smoky flavor to plant-forward summer meals.

Topped with a zesty chimichurri, this dish transforms the humble root into a main course fit for any outdoor feast — bold, herbaceous, and satisfying.

Ingredients:

• 1 large celeriac, peeled and sliced into ½-inch rounds
• Olive oil for brushing
• Salt and pepper

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• ¼ cup fresh oregano (or 1 tbsp dried)
• 2 garlic cloves, minced
• ½ cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp chili flakes (optional)
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan to medium-high.
2. Brush celeriac slices with olive oil and season with salt and pepper.
3. Grill each slice for 5–6 minutes per side until tender and grill-marked.
4. While grilling, combine all chimichurri ingredients in a bowl and stir to blend.
5. Serve celeriac steaks hot, spooned generously with chimichurri.

Grilled celeriac steaks offer a satisfying plant-based centerpiece that’s both hearty and light.

The bold herbs and acidity in the chimichurri make each bite pop with flavor, turning a simple vegetable into a true celebration of summer grilling.

Celeriac and Carrot Fritters with Lemon Yogurt Sauce

These crispy fritters are a perfect way to incorporate celeriac into a handheld dish.

Paired with a tangy lemon yogurt sauce, these fritters are light yet satisfying, making them an excellent option for summer picnics, brunches, or as a side for a light meal.

Ingredients:

• 1 medium celeriac, grated
• 1 medium carrot, grated
• 1 small onion, grated
• 2 eggs
• ¼ cup flour (or chickpea flour for a gluten-free version)
• 1 tsp ground cumin
• Salt and pepper to taste
• Olive oil for frying

For the Lemon Yogurt Sauce:

• ½ cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp chopped fresh dill
• Salt and pepper to taste

Instructions:

1. Grate the celeriac, carrot, and onion using a box grater or food processor. Squeeze out excess moisture from the grated vegetables.
2. In a bowl, combine the grated vegetables, eggs, flour, cumin, salt, and pepper. Mix well until everything is fully incorporated.
3. Heat a tablespoon of olive oil in a large skillet over medium heat. Scoop spoonfuls of the vegetable mixture into the pan, flattening them slightly to form fritters.
4. Fry for 3–4 minutes per side or until golden and crispy.
5. For the yogurt sauce, mix together the yogurt, lemon juice, zest, and dill. Season with salt and pepper.
6. Serve the fritters warm with the lemon yogurt sauce on the side.

These fritters are a crispy and fresh treat that’s easy to prepare and perfect for any summer meal.

The lemon yogurt sauce adds a creamy and tangy contrast to the fritters’ savory crunch, making this a delicious and unique way to enjoy celeriac.

Celeriac, Avocado, and Chickpea Salad with Lemon Dressing

A vibrant and hearty salad that’s both filling and refreshing, this combination of creamy avocado, crunchy celeriac, and protein-packed chickpeas is a perfect addition to any summer spread.

The lemon dressing ties everything together with its bright and zesty notes.

Ingredients:

• 1 small celeriac, peeled and diced
• 1 ripe avocado, diced
• 1 cup cooked chickpeas (or 1 can, drained and rinsed)
• 1 small cucumber, diced
• ½ red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Fresh herbs (parsley or mint), chopped

Instructions:

1. Peel and dice the celeriac, then blanch it in boiling water for 2-3 minutes until just tender. Drain and let it cool.
2. In a large bowl, combine the cooled celeriac, avocado, chickpeas, cucumber, and red onion.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Garnish with fresh herbs and serve immediately or chill before serving for the flavors to meld.

This salad is a light yet filling dish with a variety of textures and flavors.

The creamy avocado balances out the crunchiness of celeriac, while the tangy dressing brightens up the whole dish, making it a wonderful addition to any summer meal or as a standalone light lunch.

Celeriac and Corn Tacos with Avocado Salsa

Transform celeriac into a savory filling for tacos that is both unique and delicious.

The soft, roasted celeriac pairs wonderfully with a fresh and zesty avocado salsa, making this a vibrant and satisfying meal that’s perfect for taco night during the summer.

Ingredients:

• 1 medium celeriac, peeled and diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1 ripe avocado, diced
• 1 small tomato, diced
• ½ red onion, finely chopped
• 1 tbsp lime juice
• 1 tbsp chopped cilantro

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced celeriac with olive oil, smoked paprika, cumin, salt, and pepper. Spread it in a single layer on a baking sheet.
2. Roast the celeriac for 25-30 minutes, flipping halfway through, until golden and tender.
3. While the celeriac is roasting, prepare the avocado salsa by combining the diced avocado, tomato, red onion, lime juice, and cilantro in a bowl. Season with salt and pepper to taste.
4. Warm the corn tortillas on a skillet over medium heat for about 1 minute per side.
5. Assemble the tacos by placing roasted celeriac on each tortilla and topping with a spoonful of avocado salsa.
6. Serve with extra lime wedges and cilantro if desired.

These celeriac and corn tacos bring a new twist to taco night.

The roasted celeriac provides a smoky, hearty filling, while the fresh avocado salsa adds a creamy, tangy contrast. It’s a vibrant and satisfying summer dish that’s perfect for casual outdoor dining.

Celeriac and Tomato Salad with Basil Pesto

This simple yet flavorful salad combines the earthy taste of celeriac with the fresh, juicy notes of ripe summer tomatoes.

A generous drizzle of basil pesto ties the dish together with herby, garlicky goodness. It’s a delightful side dish or light lunch that’s both refreshing and satisfying.

Ingredients:

• 1 medium celeriac, peeled and thinly sliced
• 2-3 ripe tomatoes, sliced
• ½ red onion, thinly sliced
• 1 cup fresh basil leaves
• ¼ cup pine nuts (or walnuts)
• 2 cloves garlic
• ¼ cup Parmesan cheese, grated
• ⅓ cup olive oil
• Salt and pepper to taste

Instructions:

1. Peel and thinly slice the celeriac. Place the slices in a bowl of cold water with a little lemon juice to prevent browning.
2. In a food processor or blender, combine the basil, pine nuts, garlic, Parmesan, olive oil, salt, and pepper. Blend until smooth to make the pesto.
3. Arrange the sliced celeriac, tomatoes, and red onion on a serving platter.
4. Drizzle the pesto over the salad and toss gently to combine.
5. Serve immediately as a refreshing side dish or light lunch.

This salad is full of vibrant, seasonal flavors.

The fresh basil pesto elevates the celeriac and tomatoes, creating a light yet satisfying dish that’s perfect for a warm summer day.

Celeriac and Roasted Beetroot Grain Bowl

This hearty grain bowl features the sweetness of roasted beets combined with the crispness of celeriac.

Topped with a tangy lemon-tahini dressing, it’s a nutrient-packed, refreshing dish perfect for a healthy summer meal.

Ingredients:

• 1 medium celeriac, peeled and grated
• 2 medium beets, peeled and cut into wedges
• 1 cup cooked quinoa or farro
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

For the Lemon-Tahini Dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup or honey
• 2 tbsp water (to thin, as needed)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the beet wedges with olive oil, balsamic vinegar, salt, and pepper. Roast the beets for 25–30 minutes, flipping halfway through, until tender and slightly caramelized.
2. In a large bowl, combine the cooked quinoa (or farro) with the grated celeriac.
3. For the dressing, whisk together the tahini, lemon juice, maple syrup, and water. Season with salt and pepper and thin with more water if necessary.
4. Once the beets are done roasting, assemble the grain bowl by layering quinoa and celeriac at the bottom, then topping with roasted beets.
5. Drizzle the lemon-tahini dressing over the top and serve.

This grain bowl is a balanced and vibrant meal, perfect for a satisfying yet light lunch or dinner.

The roasted beets add sweetness, while the lemon-tahini dressing provides a refreshing contrast to the earthy flavors of celeriac.

Celeriac and Sweet Corn Fritters with Cilantro Lime Dip

A perfect blend of savory and sweet, these fritters are crispy on the outside with a tender inside, making them an irresistible summer appetizer or snack.

Paired with a cilantro lime dip, they’re bursting with fresh, zesty flavors.

Ingredients:

• 1 small celeriac, peeled and grated
• 1 cup fresh or frozen sweet corn kernels
• 2 eggs
• ½ cup flour (or chickpea flour for a gluten-free option)
• 1 tsp baking powder
• 1 tsp cumin
• Salt and pepper to taste
• Olive oil for frying

For the Cilantro Lime Dip:

• ½ cup plain Greek yogurt
• 1 tbsp lime juice
• 1 tbsp chopped fresh cilantro
• 1 tsp honey or agave syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the grated celeriac, sweet corn, eggs, flour, baking powder, cumin, salt, and pepper. Stir until a thick batter forms.
2. Heat olive oil in a large skillet over medium heat. Spoon tablespoon-sized portions of the fritter batter into the skillet, flattening them slightly with the back of a spoon.
3. Fry for 2–3 minutes per side or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
4. For the dip, whisk together the Greek yogurt, lime juice, cilantro, honey, salt, and pepper until smooth.
5. Serve the fritters warm with the cilantro lime dip on the side.

These fritters are a fun, crowd-pleasing dish that’s full of vibrant summer flavors.

The crispy texture of the fritters, combined with the cool and tangy dip, creates the perfect contrast for a delicious summer snack or appetizer.

Celeriac and Zucchini Noodles with Lemon Parmesan Sauce

This light and flavorful dish combines the crispness of celeriac and zucchini noodles, topped with a creamy lemon Parmesan sauce.

It’s a fresh and vibrant alternative to traditional pasta, perfect for a healthy summer meal that’s still indulgent.

Ingredients:

• 1 medium celeriac, peeled and spiralized into noodles
• 2 medium zucchinis, spiralized into noodles
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream or coconut cream
• ¼ cup grated Parmesan cheese
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
2. Add the spiralized celeriac and zucchini to the skillet. Sauté for 5–7 minutes until tender but still slightly crisp.
3. In a small saucepan, heat the cream over low heat. Stir in the Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper, and cook until the sauce thickens slightly.
4. Pour the lemon Parmesan sauce over the noodles, tossing gently to coat.
5. Garnish with fresh basil or parsley before serving.

This dish is a perfect balance of light, fresh ingredients with the richness of the creamy sauce.

The lemony, cheesy coating makes the celeriac and zucchini noodles feel indulgent while remaining healthy — ideal for a summer evening meal.

Celeriac and Mango Summer Rolls with Peanut Dipping Sauce

These fresh summer rolls are filled with crunchy celeriac, sweet mango, and fresh herbs, making them a vibrant and delicious choice for a light meal or appetizer.

Served with a creamy peanut dipping sauce, they’re perfect for warm summer nights.

Ingredients:

• 1 small celeriac, peeled and julienned
• 1 ripe mango, peeled and julienned
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 carrot, julienned
• 8 rice paper wrappers
• 1 cup cooked shrimp (optional)

For the Peanut Dipping Sauce:

• ¼ cup peanut butter
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp honey or maple syrup
• 2 tbsp warm water
• 1 garlic clove, minced
• 1 tsp grated ginger

Instructions:

1. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, until softened.
2. Place the softened rice paper on a clean surface and layer with celeriac, mango, mint, cilantro, and carrot. Add shrimp if desired.
3. Roll up the rice paper tightly, folding in the sides as you go.
4. Repeat with the remaining rice papers and filling ingredients.
5. For the peanut dipping sauce, whisk together the peanut butter, soy sauce, lime juice, honey, water, garlic, and ginger until smooth.
6. Serve the fresh summer rolls with the peanut dipping sauce on the side.

hese summer rolls are a refreshing and flavorful bite, combining sweet, savory, and crunchy elements that make them the perfect summer appetizer or light meal.

The creamy peanut dipping sauce adds an irresistible richness to the fresh rolls.

Celeriac and Bell Pepper Stir-Fry with Soy-Lime Glaze

A quick and easy stir-fry featuring celeriac, bell peppers, and a zesty soy-lime glaze. This dish is full of color and flavor, with a balance of sweet, salty, and tangy notes.

It’s a great weeknight dinner or side dish that can be served with rice or noodles.

Ingredients:

• 1 small celeriac, peeled and thinly sliced
• 2 bell peppers (any color), thinly sliced
• 1 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp honey or agave syrup
• 1 tsp grated ginger
• 2 garlic cloves, minced
• 1 tsp sesame oil
• 1 tbsp sesame seeds (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the celeriac and bell peppers and stir-fry for 5–7 minutes until tender-crisp.
2. In a small bowl, whisk together the soy sauce, lime juice, honey, ginger, and garlic.
3. Pour the sauce over the vegetables and continue to stir-fry for another 2–3 minutes until the sauce thickens slightly and coats the vegetables.
4. Drizzle with sesame oil and sprinkle with sesame seeds if desired.
5. Garnish with fresh cilantro and serve hot.

This stir-fry is packed with vibrant vegetables and bold flavors, making it a quick and healthy option for a summer dinner.

The soy-lime glaze provides the perfect balance of sweetness and acidity, while the sesame oil adds a savory depth.

Celeriac and Pomegranate Salad with Feta and Walnuts

This vibrant and refreshing salad combines the earthy taste of celeriac with the sweetness of pomegranate and the creaminess of feta.

Topped with crunchy walnuts, this dish offers a delightful contrast of textures and flavors, making it perfect for a light summer lunch or as a side dish for dinner.

Ingredients:

• 1 medium celeriac, peeled and julienned
• 1 cup pomegranate seeds
• ½ cup crumbled feta cheese
• ½ cup walnuts, toasted and chopped
• 2 cups mixed salad greens (arugula, spinach, etc.)
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Peel and julienne the celeriac, and place it in a large bowl.
2. Add the pomegranate seeds, crumbled feta, and toasted walnuts.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper.
4. Toss the salad with the dressing until well coated.
5. Serve the salad on a bed of mixed greens or on its own.

This salad offers a delightful balance of tangy, sweet, and savory flavors.

The pomegranate seeds add a burst of freshness, while the feta and walnuts provide richness and crunch. It’s an elegant and healthy dish perfect for summer gatherings or a light lunch.

Celeriac and Avocado Toast with Lemon-Tahini Drizzle

This simple but satisfying dish features the creamy texture of mashed celeriac and avocado on toasted bread, topped with a zesty lemon-tahini drizzle.

It’s a perfect brunch option or a light meal when you’re craving something quick and nutritious.

Ingredients:

• 1 small celeriac, peeled and boiled
• 1 ripe avocado, mashed
• 4 slices of whole-grain or sourdough bread
• 1 tbsp olive oil
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup (optional)
• Salt and pepper to taste
• Red pepper flakes (optional for garnish)

Instructions:

1. Boil the celeriac in a pot of water for about 10 minutes, or until tender. Drain and mash it with a fork.
2. Mash the avocado in a separate bowl and season with salt and pepper.
3. Toast the bread slices until golden and crisp.
4. In a small bowl, whisk together the tahini, lemon juice, maple syrup (if using), and salt. Add a little water if needed to reach a drizzle consistency.
5. Spread the mashed celeriac on the toasted bread, followed by the mashed avocado.
6. Drizzle the lemon-tahini sauce over the top and sprinkle with red pepper flakes, if desired.

This dish is a great twist on the classic avocado toast, with the celeriac adding a subtle, earthy flavor that pairs perfectly with the creaminess of the avocado and the tangy lemon-tahini drizzle.

It’s a healthy and satisfying breakfast or light meal.

Celeriac and Orange Salad with Roasted Chickpeas

This bright and zesty salad features the crunchy texture of celeriac paired with sweet, juicy oranges and roasted chickpeas for added crunch and protein.

The dressing is tangy and vibrant, making this a refreshing and nutrient-packed dish for summer.

Ingredients:

• 1 medium celeriac, peeled and thinly sliced
• 2 oranges, peeled and segmented
• 1 cup cooked chickpeas (or 1 can, drained and rinsed)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tbsp honey or maple syrup
• 2 tbsp red wine vinegar
• Salt and pepper to taste
• Fresh mint leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the chickpeas with 1 tbsp olive oil, cumin, salt, and pepper. Roast for 20-25 minutes, stirring halfway, until golden and crispy.
2. Peel and thinly slice the celeriac, and place it in a large bowl.
3. Segment the oranges and add the pieces to the bowl with the celeriac.
4. For the dressing, whisk together the remaining olive oil, honey, red wine vinegar, salt, and pepper.
5. Toss the salad with the dressing and top with the roasted chickpeas and fresh mint leaves.

This salad is a perfect combination of sweet, savory, and crunchy.

The roasted chickpeas add a delightful texture, while the oranges bring a burst of sweetness to balance the earthiness of the celeriac. The tangy dressing ties everything together for a refreshing summer dish.

Celeriac and Tomato Gazpacho

A refreshing twist on the traditional gazpacho, this cold soup incorporates celeriac, which adds a creamy texture while still maintaining the bright, tangy flavors of the classic summer dish.

Perfect for hot summer days, this gazpacho is a cooling and light appetizer or starter.

Ingredients:

• 1 small celeriac, peeled and chopped
• 4 ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 bell pepper, chopped
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 1 cup tomato juice
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. In a blender or food processor, combine the celeriac, tomatoes, cucumber, bell pepper, onion, garlic, tomato juice, olive oil, vinegar, smoked paprika, salt, and pepper.
2. Blend until smooth. If the soup is too thick, add a bit more tomato juice or water to reach your desired consistency.
3. Chill the gazpacho in the refrigerator for at least 1 hour to allow the flavors to meld.
4. Serve cold, garnished with fresh basil.

This gazpacho is light, refreshing, and packed with nutrients.

The celeriac gives it an unexpected creaminess without overpowering the fresh summer vegetables. It’s an ideal dish to cool off with on a warm day.

Celeriac and Sweet Potato Hash with Fried Eggs

This savory hash is a hearty and satisfying meal for breakfast or brunch.

The combination of celeriac and sweet potato gives it a perfect balance of sweetness and earthiness, while the fried egg adds richness. It’s a wholesome, comforting dish that works wonderfully for a weekend breakfast or light dinner.

Ingredients:

• 1 small celeriac, peeled and diced
• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• Salt and pepper to taste
• 4 eggs
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced sweet potato and cook for 5-7 minutes until slightly softened.
2. Add the diced celeriac, onion, and garlic to the skillet. Continue to cook, stirring occasionally, for 10-15 minutes, until the vegetables are tender and slightly crispy.
3. Season the hash with smoked paprika, salt, and pepper.
4. In a separate pan, fry the eggs to your preferred level of doneness.
5. Serve the hash in bowls, topped with a fried egg and garnished with fresh parsley.

This hash is a comforting, nutritious breakfast or brunch option.

The sweetness of the sweet potato and the earthiness of the celeriac work together perfectly, while the fried egg adds richness and protein.

Celeriac and Apple Slaw with Apple Cider Vinaigrette

A twist on the classic coleslaw, this fresh and crunchy slaw incorporates celeriac and crisp apples, making it a light and vibrant side dish.

The apple cider vinaigrette adds a tangy note, enhancing the freshness of the vegetables and making it a perfect companion for grilled meats or as a standalone salad.

Ingredients:

• 1 small celeriac, peeled and julienned
• 2 apples, cored and julienned
• 1 small carrot, peeled and julienned
• ¼ cup red cabbage, thinly sliced
• ¼ cup apple cider vinegar
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tbsp honey
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. In a large bowl, combine the julienned celeriac, apples, carrot, and red cabbage.
2. In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper.
3. Pour the dressing over the slaw and toss until everything is well coated.
4. Garnish with fresh dill and serve immediately, or chill for 30 minutes before serving for enhanced flavor.

This slaw is a perfect balance of crunchy, sweet, and tangy elements.

The celeriac adds a nice crunch, while the apples provide a natural sweetness, making this slaw a refreshing and healthy side dish for any summer meal.

Celeriac and Herb-Stuffed Chicken Breast

This dish features tender chicken breasts stuffed with a flavorful mixture of celeriac, herbs, and cheese. It’s a light yet satisfying meal that’s perfect for a summer dinner.

The combination of savory chicken with the earthy celeriac filling creates a balanced and delicious dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 small celeriac, peeled and finely grated
• ½ cup ricotta cheese
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix the grated celeriac, ricotta cheese, parsley, thyme, garlic, salt, and pepper to create the stuffing mixture.
3. Carefully cut a pocket in each chicken breast and stuff it with the celeriac mixture. Secure with toothpicks if needed.
4. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown.
5. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked through.
6. Serve the chicken with a squeeze of lemon.

This stuffed chicken breast is an impressive and flavorful meal that feels light and refreshing with the addition of fresh herbs and celeriac.

It’s perfect for a summer dinner and pairs beautifully with roasted vegetables or a light salad.

Celeriac and Beetroot Tart with Goat Cheese

This savory tart combines earthy celeriac, sweet roasted beets, and tangy goat cheese in a buttery pastry shell.

It’s a colorful and satisfying dish that can be served as a light lunch or as part of a summer picnic spread.

Ingredients:

• 1 sheet puff pastry
• 1 small celeriac, peeled and thinly sliced
• 2 medium beets, roasted and sliced
• ¾ cup goat cheese, crumbled
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp fresh thyme
• Salt and pepper to taste
• Fresh arugula for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Roll out the puff pastry and fit it into a tart pan or on a baking sheet, trimming the edges if necessary.
3. Heat olive oil in a skillet over medium heat. Add the sliced celeriac and sauté for 5-7 minutes until tender and golden. Season with salt and pepper.
4. Arrange the roasted beet slices, sautéed celeriac, and crumbled goat cheese over the pastry.
5. Drizzle the balsamic vinegar and sprinkle fresh thyme over the top.
6. Bake for 20-25 minutes, or until the pastry is golden and puffed.
7. Garnish with fresh arugula before serving.

This tart is a beautiful and flavorful summer dish with earthy and tangy notes.

The combination of celeriac, beets, and goat cheese creates a rich and satisfying bite, perfect for any occasion.

Celeriac and Watermelon Salad with Lime-Mint Dressing

This vibrant salad combines the sweetness of watermelon with the crunchy texture of celeriac, making it a perfect light and refreshing dish for a hot summer day.

The lime-mint dressing adds a tangy, herby twist that brings all the flavors together.

Ingredients:

• 1 small celeriac, peeled and julienned
• 3 cups watermelon, cubed
• ½ red onion, thinly sliced
• 1 cucumber, sliced
• 1 tbsp fresh mint, chopped
• 1 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the julienned celeriac, watermelon cubes, red onion, and cucumber.
2. In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Garnish with chopped mint leaves and serve immediately.

This salad is the ultimate summer refresher, with a perfect blend of crunchy, sweet, and tangy elements.

The watermelon and celeriac pair surprisingly well together, offering a unique texture and flavor combination that’s light and satisfying.

Celeriac and Roasted Red Pepper Dip

This smooth and creamy dip combines roasted red peppers and celeriac for a rich, savory flavor that pairs wonderfully with crisp veggies, crackers, or pita bread.

It’s a great appetizer for summer gatherings or a healthy snack to enjoy throughout the day.

Ingredients:

• 1 small celeriac, peeled and cubed
• 2 large red bell peppers, roasted and peeled
• 2 tbsp olive oil
• 1 tbsp tahini
• 1 garlic clove, minced
• 1 tsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Boil the cubed celeriac in a pot of water for about 10 minutes, or until tender. Drain and set aside to cool.
2. In a blender or food processor, combine the roasted red peppers, boiled celeriac, olive oil, tahini, garlic, lemon juice, salt, and pepper.
3. Blend until smooth and creamy. If the dip is too thick, add a little water to reach your desired consistency.
4. Transfer to a bowl, garnish with fresh parsley, and serve with crackers, pita, or fresh veggies.

This dip is rich in flavor and offers a creamy, slightly smoky taste with a touch of tang from the lemon.

The celeriac adds a subtle depth to the texture, making this dip an indulgent yet healthy choice for any gathering.

Celeriac and Cucumber Ribbon Salad with Dill Yogurt Dressing

This light, fresh salad is a perfect accompaniment to any summer meal.

The crisp cucumber and delicate celeriac ribbons are paired with a tangy yogurt dressing, making it a refreshing side dish full of flavor and texture.

Ingredients:

• 1 small celeriac, peeled and thinly sliced into ribbons
• 1 large cucumber, thinly sliced into ribbons
• 2 tbsp fresh dill, chopped
• ½ cup plain Greek yogurt
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1 tsp honey (optional)

Instructions:

1. Use a vegetable peeler or mandoline to slice the celeriac and cucumber into thin ribbons.
2. In a small bowl, combine the Greek yogurt, olive oil, lemon juice, salt, pepper, and honey (if using). Whisk until smooth.
3. In a large bowl, toss the celeriac and cucumber ribbons with the dill yogurt dressing until well coated.
4. Serve chilled as a refreshing side dish or light salad.

This salad offers a cool, creamy contrast with the crispness of the celeriac and cucumber.

The dill yogurt dressing ties everything together with its tangy freshness, making this a perfect accompaniment to grilled meats or as a stand-alone dish on a hot summer day.

Celeriac and Chickpea Stew

This hearty yet light stew combines celeriac and chickpeas in a flavorful broth with tomatoes, spices, and a hint of lemon.

It’s a satisfying dish that’s full of vibrant flavors and is perfect for those cooler summer evenings or as a comforting, meatless main.

Ingredients:

• 1 small celeriac, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp smoked paprika
• 4 cups vegetable broth
• 1 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until softened and fragrant.
2. Add the diced celeriac, chickpeas, diced tomatoes, cumin, coriander, smoked paprika, salt, and pepper. Stir to combine.
3. Pour in the vegetable broth and bring to a simmer. Cover and cook for 25-30 minutes, or until the celeriac is tender and the flavors have melded together.
4. Stir in the lemon juice and adjust the seasoning as needed.
5. Serve hot, garnished with fresh parsley.

This stew is both comforting and nourishing, with the chickpeas providing protein and the celeriac adding a lovely texture.

The spices create a warm, aromatic base, and the lemon adds a refreshing acidity that brightens the whole dish. It’s a great way to enjoy celeriac in a hearty, flavorful meal.