Prep time: 1 hour (30 minutes hands-on) Serves: 6-8
2 Tbsp butter (or olive oil)
Wash and peel potatoes. Cut into ½-inch cubes and add to water.
Wash celeriac, scrubbing with a vegetable brush. Cut off the bottom ½ inch of each root. Then cut the top off (including any stalks). Your celeriac should look about like this:
Using a sharp knife, cut the skin off the the root from top to bottom in wide strips (the way you would for a pineapple) following the contour of the outside of the root. (Don’t worry about cutting off some of the root flesh with the skin. If you don’t, you’ll be there all day gouging out dirty pockmarks.) Now it should look about like this:
Quarter each celeriac the way you would an apple. Cut out the fibrous, woody central core (if your celeriac has one).