Refrigerator Storage

1. Lay the celery root on its side on a clean cutting board. Chop off just the stalks and leaves, if they are still attached.

2. Wrap the celery root loosely in a damp paper towel to help it retain moisture, then place it in a perforated plastic bag.

3. Store the celery root in the vegetable crisper of your refrigerator for one to two weeks.

Freezer Storage

1. Lay the celery root on a clean cutting board and cut off both ends using a sharp chef's knife, so that both ends are flat. Stand the root upright.

2. Slice down vertically on one side of the celery root to remove the fibrous skin. Repeat on all sides of the celery root until all of the skin is removed. Cut out any visible, deep roots or dirt-filled crevices with a sharp paring knife.

3. Cut the celery root in half lengthwise, down the middle, then chop each half into small cubes or matchsticks. Or grate the celery root with a vegetable grater. Place the cut pieces of celery root in a bowl of water with lemon juice to keep them from turning brown.

4. Fill a large pot with water and bring it to a rapid boil. Add the celery root to the boiling water and cook it for two to three minutes for cubed or sliced pieces, or one minute if grated. Use a mesh sieve or slotted spoon to remove the celery root from the water.

5. Transfer the celery root immediately to a large bowl of ice water to stop the cooking process, leaving them to cool for the same amount of time they were in the hot water. Drain and pat dry thoroughly with paper towels.

6. Pack the celery root in a resealable freezer bag and remove as much air as possible. Store the blanched celery root in the freezer and use it within a year for best quality.