The video below demonstrated the peeling process described here, and it can be viewed in HD for extra root-action. To peel the celery root, begin by cut the celery sprouts off of the top of the root and discard them. Hold the top of the celery root in your left hand and cut the hanging roots off with your right hand, making sure to cut down and away from your left hand. Continue cutting until all of the loose hanging roots have been removed. There are also crevasses in the bottom where fine roots are stuck, to get them out simply cut two opposing angles into the root that meet underneath the crevasse, then pull up gently with the knife and the crevasse will fall out out. Then use a vegetable peeler to peel the remaining skin off of the root.

Wash the celery roots and grate them over a large bowl. Mix in the Cavender's and salt. Set aside. Pour the vegetable oil into the frying pan until the bottom of the pan is just coated in oil. Heat the pan over medium-high heat and add 1 cup of the hashbrown mixture, flattening it and evenly spreading it out over the surface of the pan with a metal spatula.

Fry for 7 to 12 minutes on each side, until golden brown. Remove the hashbrown patty from the pan with the metal spatula and place it on a plate lined with paper towels. Add more oil to the pan after each hashbrown because the original oil will have been absorbed by the celery root. Repeat this process until all of the hashbrown mixture has been fried. Serve with a side of ketchup for dipping.