Also called turnip-rooted celery or knob celery. When its brownish nobly outside is deeply peeled, delicately celery-flavoured white flesh is revealed. It can be cut up, boiled until just tender and served with melted butter or a sauce, baked like a parsnip or pumpkin, made into chips, used for soups, or cooked and mashed with or without potato for a luxurious accompaniment to grilled or roasted fish, chicken or meat. Whole, unpeeled celeriac will keep in the fridge for about a week. Once cut it must be used immediately.
Developed by NEOONENEO