celery root doesn't grow from the common celery plant, but from a special variety called celeriac. The large, bulbous root reaches up to three inches in diameter at full maturity. Though celery root plants produce stalks and leaves similar to common celery, they have a poor flavor so aren't typically consumed. The rough, knobby root may look difficult to prepare, but it requires only minimal effort and is similar to preparing any other type of root vegetable for cooking.
Cut the foliage and stalks off the root ball with a sharp knife. Dispose of the removed stalks.
Wash the root ball in cool water. Scrub vigorously with a vegetable brush to remove all the soil on the rough textured root ball.
Peel the outer rough skin off the celery root using a vegetable peeler. Peel until the rough tan outer skin is completely removed and only the white interior portion of the root remains.
Slice the celery root into ¼-inch slices or cut it into cubes, depending on the instructions in your recipe. Alternatively, grate it on a wide cheese grater and add it to salads or stir-fries.
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