Difficulty level: Medium
Celeriac, aka celery root, is a knobbly, weird-looking vegetable that hides a uniquely earthly creaminess under its ugly skin. It takes a bit of work to peel but it’s well worth it.
Peeling Celeriac
- Slice off the most knobbly part first, so that it sits on the cutting board without wobbling.
- Use a heavy-duty potato peeler or a sturdy paring knife to peel off the rest of the skin.
- Dig out any other bumps or dirty-looking pits.
- Carve out any deep cracks.
- Continue immediately with your recipe, or follow the storage instructions below.
Storing Celeriac
Celeriac starts turning brown very quickly, so if you’re not going to use it right away, keep it fresh in acidulated water: fill a glass or ceramic storage container with water plus a splash of vinegar or lemon juice. Cover and keep refrigerated until ready to use.
Recipes with Celeriac
