Freezing is one of the best ways to keep your homegrown harvest fresh, but let’s be real—not every veggie handles the big chill well. Some turn into a mushy mess the second they thaw! Luckily, celeriac (that knobby celery root) is a total champ in the freezer. If you’ve got more than you can eat right now, here is exactly how to store it so it stays delicious.
Prep Before You Freeze
If you’ve had a great harvest and your pantry is overflowing, the freezer is your best friend. All you really need are some freezer-safe bags or containers. Just a heads-up: don’t try to freeze the whole root at once! You’ll want to peel it and chop it into manageable pieces first. The great thing about celeriac is that you can freeze it raw or blanched—whatever works best for your schedule.
Step-by-Step Freezing Guide
- Give the celeriac a good scrub to get the dirt off, then pat it dry.
- Time to peel! Use a sharp knife to slice off the tough outer skin—don’t be afraid to be a little generous with your cuts to make sure all the woody bits are gone. Once it’s peeled, dice the root into small cubes. These are perfect for tossing into recipes later on.
- Portion the cubes into freezer bags or airtight containers.
- Don’t forget to label them! Write down the date and what’s inside, then pop them straight into the freezer.
Pro Tip: Make Your Own Soup Starter
Since celeriac roots are usually pretty huge, you’ll often find yourself with leftovers. One of my favorite hacks is to create a “soup starter” kit. Mix your diced celeriac with some chopped carrots, leeks, and parsley. Freeze them together in one bag, and you’ve got a ready-to-go mirepoix for your next batch of homemade soup. It’s a huge time-saver on busy weeknights and tastes way better than store-bought!