Safe from 6 months. Celeriac provides vitamin K, vitamin C, phosphorus, and fiber. It is low in calories but nutrient-dense, with a mild celery-like flavor babies often enjoy.
Raw celeriac has a firm, starchy texture with a pronounced celery-like flavor and a mild herbal bitterness. Cooking softens both the texture and the flavor dramatically: boiled or roasted celeriac becomes creamy and mild, with a subtle savory depth similar to a cross between celery and parsnip. It pairs naturally with butter, cream, apple, potato, parsley, lemon, and thyme.
Allergen: celery. Introduce one at a time, 3 days between.
Peel and roast or steam until very soft. Cut into thick sticks. Mild celery flavor without the stringy texture risk.
Diced, roasted or mashed. Celery root mash is an excellent weaning food.
Mashed, in soups, roasted, raw grated in remoulade.
Ingredients
Steps
Freeze in ice cube trays for up to 3 months. Celeriac mash thickens when frozen; thin with a splash of water when reheating.
Garden notes
Celery allergen - introduce slowly. Underrated and very flavorful. Long growing season.
Celery root - start indoors 10-12 weeks before last frost for fall harvest.
Harvest for baby
Peel the gnarly skin, then roast or boil until soft. Mashes well and has a mild celery flavor babies accept.
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Add Celeriac to my garden