I have used celery root (or celeriac) in similar recipes, but these others have called for blanching the celery root in boiling water for one minute first. After peeling, you would use a mandoline or sharp knife to make large, thin slices, then cut the blanched slices into matchstick strips.) Blanching reduces the amount of crunch, but makes the celery root more tender, and adds more nuttiness to the flavor.
I tried it. I did not have celery root, I used celery. It came out delicious , the sour cream made it taste fresh. My husband even commented he like it a lot.