How to Prep a Celery Root

Cultivated for its enlarged root rather than its above-ground stalks, celery root, or celeriac, can be challenging to clean, but its firm ivory-colored flesh is worth the work and equally delicious raw or cooked.
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Cultivated for its enlarged root rather than its above-ground stalks, celery root, or celeriac, can be challenging to clean, but its firm ivory-colored flesh is worth the work and equally delicious raw or cooked.

1. Fill a large bowl with cold water and Scrub the celery root thoroughly. Tip: an old toothbrush works well to scrub out any dirt caught among the roots.

2. Using a paring knife or a potato peeler, cut away the outer skin of the celery root in strips until the bare flesh is exposed all around.

3. Save the trimmings - frugal French chefs never throw them away because they add great flavor to stocks. Wash well, place in a freezer bag, squeeze out the air and freeze for up to 3 months.

4. Using a heavy chef's knife, separate the root from the greens making a flat surface.

5. Place the root flat side down on a cutting board and cut 5 to 6 thick slices.

6. Lay the slices flat and cut lengthwise into sticks, about as thick as the slices

7. Turn the sticks and cut into cubes. Place cubes in a bowl of water and lemon slice to prevent browning.