My F&W
quick save (...)
celery root
Photo © James Baigrie

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.

celery root
Photo © James Baigrie

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.

celery root
Photo © James Baigrie

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.



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.