How to Prepare Celery Root

What Is Celery Root?

Celery root, also known as celeriac, is a knobbly root vegetable with a mild celery flavour and firm, creamy-white flesh. It is used in soups, purées, gratins, salads and vegetable garnishes. Its rough skin is too irregular for a standard vegetable peeler, so it is usually trimmed away with a chef’s knife.

How to Peel Celery Root

1. Wash the root thoroughly to remove soil from the crevices.
2. Cut off the top and bottom to create stable, flat surfaces.
3. Stand the root securely on the board and cut the skin away from top to bottom, following the curve of the vegetable.
4. Remove any remaining dark spots or tough areas with a small paring knife.
5. Cut the peeled flesh into the size required by the recipe.

Preventing Discolouration

Celery root can brown after cutting because its exposed flesh oxidizes. Place prepared pieces in cold water acidulated with lemon juice while you finish the preparation. Drain and dry the pieces before cooking or dressing them.

Culinary Uses

Celery root can be boiled and puréed, roasted, added to soups, cut into julienne for salads or grated for a remoulade-style preparation. Its flavour pairs well with potato, apple, mustard, cream and fresh herbs.

Chef’s Tips and Knife Safety

• Use a large, stable cutting board and a sharp chef’s knife.
• Remove the skin in controlled downward cuts, keeping the supporting hand clear of the blade.
• Trim only the tough outer layer; avoid wasting too much of the usable flesh.
• Keep cut celery root in acidulated water only as long as needed, then drain well.

Key point: Create a flat base first, then remove the rough skin with controlled knife strokes. This is safer and more efficient than trying to peel the irregular surface with a standard peeler.