info: Celeriac is a root vegetable with a mild flavor somewhere between celery and parsley and a texture similar to potatoes. A good source of witamin C, potassium, and carbohydrates.
storage: Trim side roots & leaves & store unwashed in the refrigerator crisper or a dark cool place. Will keep 1-2 weeks.
preparation: Scrub well with a brush under cold water. Slice off the knobby outer skin and then cut into sections. It can be eaten raw in salads or boiled and mashed. You can also bake it whole in its skin.
Also known as celery root, knob celery and turnip-rooted celery, celeriac developed from the same wild species as did stalk celery. It had medicinal and religious uses in many early civilizations, including those of Egypt, Greece and Italy. While what the early Greeks called selinon is mentioned in Homer’s Odyssey in 800 B.C., celeriac did not become an important vegetable until the Middle Ages. It was first recorded as a food plant in France in 1623, and was commonly cultivated in most of Europe by the end of the 17th century. … read more