Celery Root Carpaccio

This hors d’oeuvre is traditionally made with thinly sliced raw 
beef or fish, but we’ve swapped 
the meat for one of our favorite unassuming veggies, celery root. Look for firm celery root without any spongy spots.

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Prep Time
30 min
Cook Time
40 min
70 min


  • 3 tbsp 
extra-virgin olive oil
  • 2 tsp 
Dijon mustard 
(TRY: Woodstock 
Organic Dijon Mustard)
  • 1½ tsp 
lemon zest + 3 tbsp 
fresh lemon juice
  • 1 tbsp 
capers, drained and rinsed
  • ¼ tsp 
each sea salt and ground black pepper
  • 2 6-oz 
celery roots, trimmed
  • 2 cups 
packed baby arugula
  • ¼ cup 
shaved Parmesan cheese


  1. In a large bowl, whisk together oil, mustard, lemon zest and juice, capers, salt and pepper; set aside.
  2. Using a vegetable peeler, remove outer layer of celery root. Using a mandoline, cut into paper-thin (1/16-inch-thick) slices; immediately add to oil mixture and toss gently to coat. (If using larger celery root, halve before slicing; but don’t use more than 12 oz total.) Let stand for 40 minutes.
  3. Arrange about three-quarters of celery root slices on plates or a platter. Julienne remaining one-quarter of slices and return to bowl with remaining oil mixture and arugula; toss. Top sliced celery root with arugula mixture. Top with cheese and drizzle with any remaining dressing in bowl.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 153
  • Carbohydrate Content 8.5 g
  • Cholesterol Content 4 mg
  • Fat Content 12 g
  • Fiber Content 2 g
  • Protein Content 3.5 g
  • Saturated Fat Content 2 g
  • Sodium Content 389 mg
  • Sugar Content 2 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g