Don't be intimidated by this odd-looking vegetable. Prepping celery root (or celeriac) is straightforward and worth the effort, since it makes up for in taste what it lacks in beauty.

Note: Keep in mind that the celery root's flesh discolors when exposed to oxygen -- so mix together a little vinegar or lemon juice and water in a bowl to hold the prepped celery root in as you work.

First, slice the root end off so that the entire bulb has a steady base. Next, hold the stem end of the bulb and slice the skin away, leaving as much of the flesh intact as possible.

Once the tough skin is fully removed, just cut off the top stem end and cut it in half so it is more manageable.

Now the celery root can be prepped for cooking in the same way you would potatoes, turnips, rutabagas and other root vegetables.

When sliced very thin using a mandoline, celery root is perfectly edible raw.

 Dress raw celeriac as you would any salad.