About Celeriac (Celery Root)
Celeriac, also called celery root, is a knobby root vegetable with a mild, earthy flavor similar to celery. When cooked until very soft, it can be a tasty and nutritious vegetable for babies learning to eat solids. Its texture works well mashed, pureed, or served as soft wedges for self-feeding. It provides carbohydrates for energy, fiber to support digestion, and potassium for fluid balance and muscle function. Celeriac also contains vitamin C and small amounts of folate and calcium. While it is not especially high in calories or protein, it can add variety and a gentle savory flavor to baby meals. Celeriac is not a common allergen, but it belongs to the Apiaceae family, which also includes celery, carrot, parsley, and parsnip. Some children may react if they are sensitive to celery or have pollen-food syndrome, especially with raw celeriac. Cooking may reduce mild oral symptoms, but any suspected allergic reaction should be taken seriously. Most babies can start celeriac from 6 months old once it is peeled and cooked until very soft. For younger babies, offer mashed celeriac or large soft wedges. As chewing skills improve, progress to small soft pieces. Raw celeriac is firm and should be avoided for young babies; if offered to older toddlers, it should be finely grated and closely supervised.
How to serve by age
Peel and cook celeriac until very soft. Offer as a smooth mash or as large soft wedges that baby can grasp and gum safely.
Serve celeriac as small soft pieces once your baby is developing a pincer grasp, or continue offering soft wedges for biting practice. Make sure pieces are fully cooked and not firm in the center.
Toddlers can eat soft cooked celeriac in mixed meals, roasted pieces, or mash. If offering raw celeriac, serve it finely grated in small amounts and supervise closely, as raw texture is much firmer.
Pairs well with
Safety & allergens
Raw celeriac is very firm and can be a choking hazard. Always peel and cook until soft enough to mash easily between your fingers before serving to babies. Offer mashed celeriac, large soft wedges for younger babies, or small soft pieces for older babies. Avoid hard raw chunks or undercooked pieces.
What to watch for
Safety checklist
Storage & shelf life
Store whole unpeeled celeriac in the refrigerator in the crisper drawer for 2-3 weeks. Once peeled or cut, refrigerate in an airtight container and use within 3-5 days.
Freeze cooked celeriac mash, puree, or soft pieces in an airtight container for up to 3 months. Thaw in the refrigerator before reheating and serving.
Nutrition
- Provides fiber to support healthy digestion
- Contains potassium for muscle and nerve function
- Offers vitamin C for immune support
- Adds savory flavor and vegetable variety to meals
- Not a significant source of protein
- Low in fat
- Iron content is modest
Key nutrients
Nutrition facts
| Calories | 42kcal |
|---|---|
| Protein | 1.5g |
| Carbs | 9.2g |
| Fat | 0.3g |
| Fiber | 1.8g |
| Sugar | 1.6g |
| Iron | 0.7mg |
| Calcium | 43.0mg |
| Potassium | 300mg |
| Vitamin C | 8mg |
| Folate | 8µg |
| Zinc | 0.33mg |
per 100 g
In season
Common questions
When can babies eat Celeriac (Celery Root)?
Is Celeriac (Celery Root) a choking hazard?
Is Celeriac (Celery Root) a common allergen?
More first foods
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