FM Celery Root
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This item was last sold on : 10/11/22
Celery root AKA celeriac, is indeed a celery variety grown for its underground tuber versus its green leafy stalks. Celeriac's roughly globular swollen root is often muddied, gnarled and full of wild offshoot stubbles. Underneath the root's burly exterior is a crisp, apple-like textured bright white flesh The firm juicy flesh has a mild herbaceous quality with obvious celery-like undertones.
Celery root is available fall through spring.
Celery root is most often hidden among parsely root and parsnips and those other neutral-colored roots, making it difficult to be noticed. It is also considered difficult to grow and similar to the rutabaga, it has an extremely long growing season, maturing in roughly 120 days, allowing generally for one crop per year.
Once you have peeled its rough skin, before cooking, prepare in a milk bath with lemon or other citric acid to preserve its bright white color. Celeriac can be a perfect non-starch substitute for potatoes in a warming meal, and can be prepared in a similar way.
One of the oldest root vegetables in recorded history, cultivated celeriac originates from wild celery (var. graveolens). Celeraic first achieved culinary importance during the middle ages.
Recipes that include FM Celery Root. One is easiest, three is harder.
|Maria Ushakova||Celery Root Soup with Asparagus|
|Kevin is Cooking||Celery Root Soup with Pancetta, Brussels Sprouts and Toasted Hazlenuts|
|Cooking And Beer||Spicy Garlic Chicken & Potatoes|
|Making Thyme for Health||Vegan Lentil Shepherds Pie|