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1. Quarter the root On a work surface, using a heavy chef's knife, cut the ungainly celery root in half and then into quarters or even smaller pieces so it's easy to handle. |
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2. Peel the pieces Using a paring knife, peel the pieces of celery root down to the creamy white flesh. You want to remove all the rough, brownish skin and rootlets. |
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3. Julienne the flesh Using a mandoline or a box grater, cut the peeled celery root pieces into fine julienne strips. Transfer the julienne to a bowl and toss with lemon juice. |
Photographs: James Baigrie
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