How to prepare celeriac
When faced with the ball of a whole celeriac, it's not obvious how to tackle it: what do you hold on to? Where do you start? Here's a fairly simple way to go about it.
32 K 4/5 (4 reviews)
15 min.
Easy
2 celeriacs
1 IngredientLast modified on: April 10th 2022
For 2 celeriacs, you will need:
- 1
2 celeriacs - Total weight: 2,200 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 15 min.
Step by step recipe
Stage 1
Put the celeriac on a chopping board; there is no need to wash it.
Stage 2 - 1 min.
Take a large knife and slice off the top.
Stage 3 - 1 min.
Turn the celeriac round and slice off the bottom...
Stage 4
...at least half an inch (1 cm). It is quite hard, so you will need a good large knife.
Stage 5
Stand the celeriac on the cut base and cut away a section of peel from top to bottom.
Stage 6 - 5 min.
Turn the celeriac slightly and repeat.
Peel the whole vegetable like this.
Discard the peelings, preferably for compost. Wash the chopping board of any dirt left, and dry it. Rinse the peeled celeriac under running water and dry that too.
Peel the whole vegetable like this.
Discard the peelings, preferably for compost. Wash the chopping board of any dirt left, and dry it. Rinse the peeled celeriac under running water and dry that too.
Stage 7 - 1 min.
Cut the celeriac into four lengthways.
Stage 8 - 2 min.
Use a small knife to remove the slightly spongy centre from each quarter.
Stage 9 - 5 min.
Now cut each quarter into pieces of a suitable size for your recipe: simply in half for grating, or in small pieces for soup, for example.
Stage 10
Cut up all the quarters like this and your celeriac is ready.
Remarks
The fresher the celeriac, the harder it is to cut, so use a really large knife to make this easier.
Once the cut surface is exposed to the air it will start to oxidise and turn brown. If you are not going to use it immediately, wrap the pieces in plastic film and refrigerate, or put them in cold water with the juice of a lemon or, better still, a pinch of vitamin C powder.
Once the cut surface is exposed to the air it will start to oxidise and turn brown. If you are not going to use it immediately, wrap the pieces in plastic film and refrigerate, or put them in cold water with the juice of a lemon or, better still, a pinch of vitamin C powder.
Keeping: 1 day in the fridge, protected by cling film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=5 % | 90 RDI=9 % | 4 RDI=1 % | 460 RDI=20 % | 1,930 RDI: 20 % |
| Per 100 g | 0 | 4 RDI=0 % | 0 | 20 RDI=1 % | 90 RDI: 1 % |
| Per celeriac | 6 RDI=3 % | 50 RDI=4 % | 2 RDI=0 % | 230 RDI=10 % | 970 RDI: 10 % |
How much will it cost?
- For 2 celeriacs : 2.20 €
- Per celeriac : 1.10 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Celeriac
Like these other recipes: Risotto-style celeriac, Leek and celery soup, Celeriac and mushroom gratin, Avocado and celery remoulade, Celery soup bourguignonne style, ... See them all 17
Other recipes you may also like
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...March 21th 2017418 K3.5 15 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...April 3rd 20201.70 M 304.0 7 days 15 min.
Windfall apple jelly
This jelly is an excellent way to make use of all those unripe apples that have dropped off the tree. They (or rather, their juice) makes a delicious jelly with a very delicate flavour. As these apples are green and generally tart, we need to use a little more gelling agent than for a normal jelly...August 19th 2021170 K5 60 min.
Red endive appetizers
Red endive (radicchio) leaves can be filled to make very elegant snacks. The filling shown here combines cheese with sardines.May 13th 202054 K 20 min.
Filet mignon with asparagus
In this recipe, the filet mignon of pork is pan-fried and the pan deglazed with wine, then cream added with chunks of both green and white asparagus.July 11th 202127 K 1 hour 2 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-25)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.