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Recipes

How to prepare celeriac

Food director Claire Tansey shows how to turn this unweildly-looking tuber into a prisitine autumn vegetable by cutting off the gnarly bits and peeling with a sharp chef's knife.
By Chatelaine
Updated July 20, 2017
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Chatelaine

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

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