Gluten Free / Side Dishes / Vegan

Celeriac Croquettes


Croquettes served with Watercress and Mustard

These croquettes are seriously delicious! I kept the ingredients list simple because sometimes all you need is a few good ingredients brought together to make something fantastic.

Plus celeriac is back in season!! So they will be at their best throughout the next few months!

I remember the first time I saw a celeriac (also known as celery root) and laughed because it really is quite an unusual vegetable. I decided to buy one and after reading up on how to cook it I started experimenting and I really enjoyed both the flavour and texture. It is treated like a normal root vegetable such as a potato, parsnip or swede. You can puree it, roast it, bake it, add it to soups, mash it or make croquettes with it!


The croquettes ready to be cooked

The taste is quite sweet and the great thing about celeriac is it is very low carb (approx 9g of carbohydrate in 1 cup compared to 27g of the same amount of potato) and has under half the amount of calories as a potato.

I have made celeriac bubble and squeak before which was a big success but these croquettes are slightly more low key, more for an easy week day supper. We served them with veggie sausages, gravy and mustard and it felt like a real warming meal but still really healthy.


I started to eat them whilst photographing so thought I would show off the creamy inside of the croquette! nom nom

Makes 8 croquettes

1 Large Celeriac
200ml Vegetable Stock
1 Clove Garlic
Bunch Sage leaves
Breadcrumbs (approx 2 slices of bread) use Gluten free bread if needed
2-3 Tablespoons Nutritional yeast (optional)
Salt and Pepper
Oil for frying

Peel and chop the celeriac and place in a large saucepan then completely submerge in vegetable stock and boil until cooked (approx 10 minutes).

Drain the stock off and place in a bowl with some seasoning and mash the celeriac until it is nearly smooth. I like to leave some bits just to give it a bit of bite. Crush the garlic and finely slice the sage and stir them into the celeriac.

Make the breadcrumbs by popping two slices of bread into the toaster and once toasted whizz them up in a blender. I like to toast it because it creates a firmer more flavourful crumb! Add these to the bowl with the nutritional yeast. Season and then give everything one final stir.

Wet your hands to stop the mixture sticking and roll the mixture into 8 croquettes. Place on a tray or a plate and leave in the fridge for atleast an hour to firm up.

Once cooled, heat some oil in the frying pan and cook them in batches until golden on all sides. Serve hot with plenty of mustard!!


Little crispy parcels with a creamy soft centre!

Whats your favourite way to cook Celeriac?

I have shared this at the 7th Virtual Vegan Linky Potluck event. Click here to see more!

18 thoughts on “Celeriac Croquettes

  1. Great use of celeriac – I’m always looking for new ways since I love them so! Thank you for sharing on VVLP.

    Zsu @ Zsu’s Vegan Pantry

  2. I’m not sure I’ve ever eaten celeriac but I have wanted to try it, and this recipe looks like it would be a delicious introduction!

  3. Sounds really delicious! Thank you for sharing your recipe! I want to try making this sometime. I have never cook celeriac. I just saw it for the first time last week. We thought it looked like a monstrous looking root because we have never seen them before. Glad you describe what it taste like. Like it that it has less carbs than a potato.

I love hearing what you all have to say!

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