Fill a bowl with approximately 4 cups or more of cool water.

Add the lemon juice to the water.

Using a very sharp knife, carefully peel the Celeriac, cleaning away all of the tough outer skin.

Immediately place in the bowl of lemon water, as you prepare the other Celeriac. placing it in the lemon water keeps the root from discoloration.

Reserve the lemon water! Working with only one root at a time, remove one from bowl of lemon water. Using a small, sharp knife, and a really tough spoon, scoop out the center flesh of each, leaving a shell or wall of about 3/4" thick, in which to put the stuffing.

For the stuffing: Finely chop the scooped out flesh, and mix it with the garlic, Parmesan cheese, bread crumbs, onion flakes, salt, parsley and pepper.

Stuff this mixture into the empty shells. Place the shells into a large saucepan, making sure they remain upright throughout cooking. Pour in the olive oil and enough of the lemon water to come halfway up the celeriac roots.

Simmer very gently for about 45 minutes to an hour, until the celeriac is tender and nearly all the cooking liquid has been absorbed. Serve the celeriac hot or cold, with their juices. Garnish with lemon wedges and sprigs of parsley.

This is a delicious side dish! Has a very nutty, Lemony flavor, and very tender to cut with a fork! If you like artichoke hearts/centers, then you will love this!