Celeriac
Apium graveolens var. rapaceum · céleri-rave · celeriac
Celeriac: what every chef needs to know
Hard to imagine a kitchen without Celeriac — the thickened root of the celery plant with a distinctive earthy flavour and a slightly herbal celery profile. The spherical bulb weighs an average of 500g to 1.5kg and has a rough, grey-brown exterior with a cream-white interior. In commercial kitchens, celeriac is used raw in salads (céleri rémoulade), but also puréed, roasted, pan-fried or prepared as chips. The flavour is milder than stick celery and reminiscent of a combination of parsley and celery. Celeriac is an excellent base for soups and sauces and lends itself well to modern gastronomy. Note: celeriac contains celery proteins and falls under the EU-14 mandatory-declaration allergens. Direct exposure to air causes browning. Store raw in salted water or treat with lemon juice. Nutritional value per 100g: approximately 39 kcal, rich in vitamin K and potassium.
Celeriac: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 (RIVM/WUR).
Celeriac: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Cook in milk or stock for a creamy, mild purée without a heavy dairy character.
Cut into wedges, brush with olive oil and thyme for a caramelised crust.
Toss immediately with lemon mayonnaise or vinaigrette to prevent browning.
Produces an evenly cooked, compact texture that holds its shape when sliced.
Celeriac: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Celeriac: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Celeriac is a typical autumn and winter product. Main season in Northern Europe runs from September to March. In Mediterranean regions the bulb ripens slightly later. Storage celeriac is sometimes available until April.
Celeriac: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Celeriac
Is celeriac an EU-14 allergen?
Yes. Celeriac contains celery proteins and falls under the 14 mandatory-declaration allergens pursuant to EU Regulation 1169/2011 Annex II. This applies to both raw and cooked product, even in small quantities (e.g. in soups or sauces). Always declare on the menu and with food deliveries.
How do I prevent celeriac from browning?
Cut celeriac immediately before use or submerge cut surfaces immediately in salted water with lemon juice (1 litre water, 10g salt, juice of half a lemon). Vacuum storage after cutting effectively delays oxidation for up to 48 hours.
What is the recommended preparation of celeriac for fine dining?
Sous-vide at 85°C (185°F) for 45 minutes gives a uniformly cooked, compact texture. Then briefly grill for a smoky note. For a classic mise en place: céleri rémoulade (raw-grated with mustard mayonnaise) is a timeless garnish.
At what temperature should you store Celeriac?
Store Celeriac at 0°C to +7°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Celeriac professionally?
The primary professional technique for Celeriac is Puréeing at 100°C (koken) for 20–25 min. Always verify core temperature with a calibrated probe thermometer.
Does Celeriac contain allergens?
Celeriac contains: Celery. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
