Currently in season

Celeriac and Celery in the Thermomix®

We have matched 20 English Thermomix® recipes with celeriac and celery. Here is the season window, buying advice and the best MixMyDay recipe links.

Seasonal calendar by month

When are celeriac and celery in season?

Celeriac outdoor from July to October, stored into April; celery outdoor from July to October.

Outdoor crop: fresh European harvest. Protected crop: greenhouse or covered cultivation. Stored: European harvest kept in storage.

Buying and storing celeriac and celery

Across Europe the most common type is celeriac: a large, round root with a knobbly surface and a strong aroma. Alongside it you will find celery (also called stick or blanching celery), whose stalks are eaten raw along with the green leaves. A good celeriac feels heavy and firm, with no soft spots. The greenery at the top may look a little wilted, which is normal. Celery should be crisp, with no dark patches or stringy fibres at the cut ends.

Celeriac keeps well for a good four weeks in the vegetable drawer of the fridge at high humidity and around 5 °C. Use cut roots up quickly, or rub the cut surface with lemon juice and pack it airtight so it does not brown. In a cool cellar without a fridge, a whole, undamaged root also stays fresh for several weeks. Celery keeps in the fridge for about a week.

Preparing celeriac and celery in the Thermomix®

Celeriac is one of our most important flavour bases: for Vegetable Stock Powder, Vegetable Paste, Vegetable Fond and our Keeping Herb Seasoning Paste, we chop roughly cubed celeriac in the Thermomix® on speed 5 for 5 seconds. This gives an even, diced base that can develop roasted notes. For soups such as the Potato Soup we cook celeriac pieces along with everything else in the mixing bowl at 100 °C on speed 1 and blend briefly at the end on speed 10.

Celery can be finely chopped on speed 4 for 3 seconds, ideal as a fresh raw component for our Colourful Raw Vegetable Salad.

The most common mistakes with celeriac and celery

Peeling the root too thinly. The outer layer of celeriac is tough and woody in texture. Peeling too thinly leaves fibrous pieces in the finished dish. Peel at least 3 to 5 mm deep, until the cream-coloured flesh shows evenly all over.
Storing a cut root without protection. Celeriac browns very quickly at the cut surface through oxidation. Rub it with lemon juice straight after cutting and put it in the fridge wrapped in cling film.
Blending too long at a high speed. Celeriac that is blended too intensely can develop a slightly bitter aftertaste. For cream soups, 10 seconds on speed 10 is plenty. After that, season to taste rather than blend on.

Complete list

All 20 Thermomix® recipes with celeriac and celery

Celeriac and Celery in more recipes (20 recipes)

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Goes well with celeriac and celery

These seasonal ingredients are in season at the same time, ideal for combining:

Celeriac and Celery in the monthly calendar:

FAQ

Good to know

What is the difference between celeriac and celery?

Celeriac forms a large underground root that is cooked as a vegetable. Celery grows as a plant with long, juicy stalks and its own leafy greens, which you can eat raw or lightly cooked. Both have the typical celery aroma.

Can you freeze celeriac?

Yes. Cut celeriac into cubes, blanch briefly, cool and then freeze. It keeps like this for up to 12 months and goes straight from the freezer into soups and stews to cook along.

Why is celeriac used in almost every soup recipe?

Celeriac contains essential oils that create a complex, gently savoury depth as it cooks. As part of the classic soup base together with carrots and onions, it forms the aromatic foundation of almost every stock and cream soup.

How do I recognise a fresh celeriac?

A good root feels heavy for its size, is firm with no soft dents and smells cleanly of celery. A light, hollow root points to internal drying damage.

How many Thermomix® recipes with celeriac and celery are there?

There are currently 20 recipes in our collection. You will find them above, sorted by main ingredient and supporting ingredient.