This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
45 K 4/5 (4 reviews)
15 min.
Easy
1.10 €
1 celeriac
1 IngredientLast modified on: April 10th 2022
For 1 celeriac, you will need:
- 1
1 celeriac - Total weight: 1,100 grams
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.
How much will it cost?
- For 1 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: Celeriac Rémoulade , Celery risotto, Celeriac soup with mustard, Celery soup bourguignonne style, Celeriac and sesame soup, ... See them all 19
Other recipes you may also like
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011774 K3.5 8 min.
How to prepare a bain-marie
A bain-marie is the best way to cook or heat a preparation gently without risk of burning. July 5th 2013529 K5 7 min.
Chaud-froid of grapefruit, pineapple and lime custard
Cold grapefruit quarters with slices of hot caramelized pineapple, lime custard (crème anglaise) and citrus crunch. December 20th 2010272 K4.5 2 hours 5 min.
Celeriac Rémoulade
A classic recipe of traditional French bistro cooking (winter salad). December 21th 2020418 K5 20 min.
Express sauerkraut
Sauerkraut (choucroute in French) is a traditional Alsatian recipe. It consists of fermented cabbage slowly cooked with white wine, potatoes and a variety of salted pork meats. This is a simplified and fairly quick version. February 21th 2011380 K 13.9 2 hours 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
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.