Cutting celery root for soup is easier than it looks once you know the right steps.
Celery root, also called celeriac, has a knobby, tough exterior that can seem intimidating if you’ve never worked with it before.
But once you cut celery root for soup a few times, you’ll realize it’s just like prepping a potato with a few extra bumps and curves.
If you’re wondering how to cut celery root for soup without wasting half of it or hurting yourself in the process, this post will guide you through it step by step.
We’ll cover how to peel and cut celery root for soup, the tools you need, and some handy tips to make the whole process smoother.
Let’s get right into it.
How to Cut Celery Root for Soup
Cutting celery root for soup starts with a good knife and a stable cutting board.
Here’s how to do it properly:
1. Start by Trimming Off the Top and Bottom
When you cut celery root for soup, the first thing you want to do is slice off the top and the bottom of the bulb.
This gives you a flat surface on both ends, which makes the celery root stable on your cutting board.
A stable vegetable is a safe vegetable, so don’t skip this step.
Use a sharp chef’s knife and make clean, straight cuts.
2. Peel the Celery Root Thoroughly
After trimming, it’s time to peel the celery root for soup.
You can use a sharp peeler, but many people find it easier to slice the skin off with a knife because celeriac can be quite tough and uneven.
Cut downward along the sides, following the natural curve of the root, until all the brown, fibrous skin is removed.
Don’t be shy here, the outer layer is too tough to eat even after cooking.
3. Cut the Celery Root into Slices
Once peeled, cut the celery root for soup by slicing it into rounds about half an inch thick.
If your celery root is large, you might want to cut it into quarters first so the slices are easier to manage.
Uniform slices help the celery root cook evenly in your soup, so try to keep them the same thickness.
4. Cut the Slices into Cubes or Matchsticks
Now it’s time to cut celery root for soup into the final shape you want.
For most soups, half-inch cubes work perfectly.
Stack a few slices on top of each other and cut them into strips, then turn the strips and cut them crosswise into cubes.
If your recipe calls for matchsticks or julienne, just cut the strips thinner and skip the crosswise cut.
This method of cutting celery root for soup gives you consistent pieces that cook at the same rate.
Tools You Need to Cut Celery Root for Soup
Having the right tools makes cutting celery root for soup much faster and safer.
Here are the essentials:
1. A Sharp Chef’s Knife
A sharp chef’s knife is your best friend when you cut celery root for soup.
Celery root is dense and firm, so a dull knife will slip and make the job dangerous.
A good eight-inch chef’s knife gives you enough length to make smooth cuts through the entire root.
2. A Sturdy Cutting Board
You need a cutting board that won’t slide around while you cut celery root for soup.
A large wooden or heavy plastic board works great.
If your board tends to slip, place a damp towel underneath it for extra grip.
3. A Vegetable Peeler or Paring Knife
While a knife works fine for peeling, a sturdy vegetable peeler can make peeling celery root for soup faster.
A paring knife is also handy for getting into the crevices and knobby areas where the skin hides.
Tips for Cutting Celery Root for Soup
These tips will help you cut celery root for soup like a pro:
1. Cut Celery Root Just Before Cooking
Celery root browns quickly once peeled and cut, just like apples or potatoes.
So try to cut celery root for soup right before you plan to cook it.
If you need to prep ahead, place the cut pieces in a bowl of cold water with a squeeze of lemon juice to prevent browning.
2. Don’t Throw Away the Trimmings
The peelings and trimmings from when you cut celery root for soup can be saved for vegetable stock.
Just rinse them well and freeze them in a bag until you’re ready to make stock.
Waste not, want not, right?
3. Cut Celery Root into Even Pieces
Consistency is key when you cut celery root for soup.
Even pieces mean every cube cooks at the same time, so you won’t end up with some mushy pieces and some crunchy ones.
Take your time and aim for uniformity.
4. Use the Flat Side for Stability
After you cut celery root in half, place it flat-side down on the cutting board.
This keeps it from rolling around while you slice.
It’s a small trick that makes a big difference in safety.
5. Keep Your Knife Sharp
A sharp knife is safer than a dull one because it goes where you want it to go.
When you cut celery root for soup, a sharp blade slices cleanly through the dense flesh instead of slipping off the surface.
Hone your knife before you start and you’ll thank yourself later.
So, How Do You Cut Celery Root for Soup?
You cut celery root for soup by trimming the top and bottom, peeling off the tough skin, slicing it into rounds, and then cutting those rounds into cubes or matchsticks.
With a sharp knife, a stable cutting board, and a little patience, cutting celery root for soup becomes a simple task you can do in just a few minutes.
Whether you’re making a creamy celery root soup or adding it to a hearty vegetable broth, knowing how to cut celery root for soup properly makes all the difference.
Now go grab that knobby root and show it who’s boss.