Celeriac (celery root) for Babies
Fine to serve from 6 months, prepared as described below. Low choking risk. Allergen risk is high (4/5): start with a small amount and watch for a reaction.
Find recipes with Celeriac (celery root) in Dalo SolidsLast reviewed: October 2026
Safety Information
Always read the safety guidance before servingHow to Serve Celeriac (celery root) to a 6–9 Months Old
Milestones for 6–9 monthsFine to serve
Suitable at this age with the usual preparation described below.
How to Cut
For babies 6-9 months, always peel celeriac and cook it thoroughly until it is exceptionally soft – steaming or boiling are effective methods. Mash or puree the cooked celeriac with a small amount of breast milk, formula, or water to achieve a smooth, lump-free consistency. Offer it as a single-ingredient mash or blend it with other soft, cooked root vegetables for taste exploration. At this developmental stage, babies are primarily learning to manage textures, so avoid offering any diced or solid chunks. A simple test: cooked celeriac should easily mash between your thumb and forefinger. Always check the food's temperature before serving.
Serving Instructions
Introduce 1-2 tablespoons (15-30g / 0.5-1 oz) of thoroughly cooked, mashed, or pureed celeriac. Celeriac belongs to the celery family, which is a recognized common allergen in Europe, so introduce it gradually and watch for any signs of an allergic reaction. Serve it as part of a balanced meal alongside iron-rich foods. Do not add any salt during preparation.
How to Serve Celeriac (celery root) to a 9–18 Months Old
Milestones for 9–12 monthsFine to serve
Suitable at this age with the usual preparation described below.
How to Cut
For children 9-18 months, continue to cook celeriac thoroughly until it is very soft. You can serve it as a soft, chunky mash or cut it into long, thick sticks suitable for a whole-hand (palmar) grasp (approximately the size of an adult's index finger, roughly 1-2 cm / ½–¾ inch wide and 5-7 cm / 2–3 inches long). If your child has developed a pincer grasp and is accustomed to soft, easily mashed solid foods, you may also offer small, bite-sized pieces (no larger than 0.5 cm / ¼ inch). Close supervision is essential, as undercooked or overly firm celeriac can pose a choking hazard. Raw celeriac should be entirely avoided at this age due to its tough texture and potential for skin irritation.
Serving Instructions
Provide 2-4 tablespoons (30-60g / 1–2 oz) of soft, thoroughly cooked celeriac, prepared as sticks, chunks, or a chunky mash. Serve it alongside a protein source (e.g., legumes, fish, poultry) and colorful vegetables. Focus on balancing meals throughout the day to ensure adequate intake of iron, healthy fats, and vitamin C. Remember that celeriac naturally contains high levels of nitrates and sodium; ensure it's part of a varied diet and avoid adding salt during preparation. Encourage your child's independence by offering easy-to-grasp pieces for self-feeding. Always wash your child's face and hands promptly after eating to avoid potential skin irritation, particularly before sun exposure.
How to Serve Celeriac (celery root) to a 18+ Months Old
Milestones for 18–24 monthsFine to serve
Suitable at this age with the usual preparation described below.
How to Cut
For toddlers 18 months and older, cooked celeriac can be offered in a variety of shapes, such as thin sticks, small cubes (around 1 cm / ⅓ inch), or soft slices. Make sure celeriac is cooked until soft, regardless of the shape. It can be served roasted, incorporated into casseroles, or added to soups and stews. If you choose to offer raw celeriac, it should be grated very finely (into tiny shreds) rather than served as firm sticks or matchsticks. Always supervise meals attentively.
Serving Instructions
Serve 3-5 tablespoons (45-75g / 1.5–2.5 oz) of cooked celeriac in various forms (sticks, cubes, slices, or incorporated into mixed dishes). Ensure it's part of a balanced meal that includes protein, healthy fats, and vitamin-rich vegetables. At this age, toddlers often enjoy exploring new flavors, so offer celeriac alongside roasted vegetables, with dips, or as an ingredient in casseroles and soups. Remember that celeriac naturally contains high levels of nitrates and sodium; ensure it's part of a varied diet and avoid adding salt during preparation. Finely grated raw celeriac can be introduced in salads, but only if your child demonstrates advanced chewing and swallowing proficiency and you prioritize proper hygiene. Always wash your child's face and hands immediately after eating, especially if raw celeriac was consumed, to prevent potential skin irritation (phytophotodermatitis) from celeriac juices exposed to sunlight. Portion sizes will naturally vary based on your child's appetite and hunger cues.
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Important Safety Disclaimer
Every child develops chewing and swallowing skills at their own pace. The preparation methods shown are general guidelines; you must always evaluate your individual child's ability before serving. By offering this food, you agree to the following:
- Choking & Preparation: All foods can pose a choking hazard. You are strictly responsible for modifying food sizes and textures to match your child's skills. Always physically inspect this food for hidden hazards (e.g., bones, pits, seeds, splinters, or tough skins) before serving.
- Food Handling: Ensure all ingredients are properly washed, stored, and cooked to safe internal temperatures to prevent foodborne illness. Never serve raw or undercooked meat, poultry, seafood, or eggs to an infant.
- Allergens: Introduce any new food one at a time. Observe your child closely for signs of an allergic reaction (hives, swelling, vomiting, or difficulty breathing) and seek emergency medical care immediately if symptoms occur.
- Strict Supervision: 100% active, arm's-length adult supervision is required at all times while your child is eating or interacting with food.
- Talk to your pediatrician: If your baby has known allergies, was born prematurely, or has feeding difficulties, check with your pediatrician before introducing new foods.
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Age and preparation guidance informed by the USDA Dietary Guidelines for Americans, the World Health Organization's complementary feeding guidelines, ESPGHAN's (European Society for Paediatric Gastroenterology, Hepatology and Nutrition) position paper on complementary feeding, and EFSA's (European Food Safety Authority) scientific opinion on the introduction of complementary feeding. This content is independently created by Dalo Baby for informational purposes only and does not imply endorsement by or affiliation with any of these organizations.
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