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To Prepare for Cooking and Serving Par-broil celery root or celeriac, unless very young and tender. Trim off roots and most of skin (skin is very tough and stringy) and boil until tender. A little acid such as vinegar or lemon juice is often used to keep the celeriac white. Drain well, peel and slice before serving. Test for Doneness Yields easily to the touch of a fork. Approximate Cooking Times
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