How to Prepare a Celeriac
Don’t be intimidated by this unsung hero of the vegetable world. It may be knobbly and oddly-shaped but celeriac is very versatile and has a subtle, celery-like flavour, with nutty overtones. Before you start cooking we have put together an easy 4-step process to prepare this ugly one ready for any feast.
Step 1
Get a clean chopping board and a sharp knife. Make sure that the board isn’t sliding all over the worktop. Our top tip is to put a damp tea towel between the work surface and board for extra grip.
Step 2
Grab your celeriac and hold it firmly in place. Using your sharp knife, top and tail the ugly one to remove all the roots.
Step 3
Flip your celeriac over so it sits flat on the board and use your knife to remove the tough outer skin by following the curves of the celeriac. You could use a peeler if you’d prefer but this can be a labour of love.
Step 4
Go over your celeriac and cut off any sections of skin you may have missed. Expect to discard about a quarter of the celeriac by the time you’ve done this. To avoid waste you could cut up the skin, season and bake until crispy - these gnarly crisps are great with dip or sprinkled onto soup. You could also try whole roasted celeriac which is a no waste meal all by itself. See our recipe page for details.
