Celery Root with Dried Blueberry and Tzatziki

Celery Root with Dried Blueberries & Tzatziki

Prep Time: 20 minutes
Portions: 4 appetizer/side/meze servings
Order ingredients from blueberries - U.S. Highbush Blueberry Council


  • 1 large bulb celery root, julienned (approx. 2 cups)
  • 1⁄2 cup dried blueberries (naturally sweetened are best for this recipe)
  • 1⁄2 cup plain Greek yogurt
  • 1⁄2 cup grated cucumber, skins and seeds removed before grating
  • 1 small clove garlic, minced
  • 1⁄2 teaspoon fresh dill, chopped
  • Zest of 1⁄2 orange
  • Salt and pepper to taste
  • 1⁄4 crumbled feta cheese


  1. Peel the celery root and using a sharp knife or mandoline, julienne into long thin strips. Place in acidulated water (water with a bit of lemon juice added) to keep the celery root from turning brown.
  2. Prepare tzatziki by combining Greek yogurt, grated cucumber, minced garlic and fresh dill. Season to taste with salt and pepper.
  3. Drain celery root from the acidulated water and pat dry with paper towels. In a medium bowl, combine celery root with dried blueberries, tzatziki and the orange zest. Top with reserved crumbled feta cheese.


Can also grate the celery root on the large holes of a box grater.

About This Recipe

Subscribe for Updates

Stay ahead of the curve! Subscribe to receive USHBC industry updates and the latest trends, from new product releases to new blueberry offerings on restaurant menus.