Basic Use and Preparation

Scrub the celery root with a vegetable brush to remove any clinging dirt and then rinse under cool running water. The flesh will darken once cut, so have a bowl of acidulated water handy (water with a few drops of vinegar or lemon juice added). Use a sharp paring knife rather than a vegetable peeler to remove the tough outer skin. Begin by removing the top leaves and stalks if attached and then cut the celery root in half lengthwise, which makes it easier to pare away the skin. Trim away the gnarled roots, then angle the knife to remove the tough skin. As each half is peeled, drop it into acidulated water to prevent the flesh from discoloring. The peeled celery root can be sliced, diced, chunked, or shredded, as desired. Keep the cut celery root in the acidulated water until ready to use.