Celery root, like its close relation celery, is one of those under-appreciated vegetables. It’s actually a variety of celery that is cultivated just for its sturdy, starchy root. I’m guessing celery root lacks for mass popularity because it can be a bit difficult to peel! It’s nobby all over and you can’t easily skin it with the vegetable peeler. Like butternut squash, celery root requires a steady hand and a sharp solid knife to master. But once peeled, it can be cooked and mashed, shredded into a slaw, or simmered into a delicious celery root soup like this one.
Cutting Celery Root for Soup
Use a sharp chef’s knife to cut off the ends of the celery root. Then stand the root upright on a cutting board and use downward slices to cut the remaining peel off the the root. You can also use a vegetable peeler to peel the celery root, though it can be a little challenging. Once peeled, cut the roots in half, place the halves cut side down on the cutting board, slice them, then chop them.
