Celeriac

Celeriac

By
From
Encyclopedia of Food and Cookery

The edible turnip-like root of a variety of celery, and with a similar flavour. The root is peeled, the flesh sliced or diced and cooked in boiling salted water for 20–30 minutes or until tender. It is drained and served with a good white sauce, or melted butter and pepper.

Celeriac is often used raw in salad. The flesh is grated or cut in julienne strips and dressed with vinaigrette dressing. Raw celeriac discolours quickly, so the minute it is exposed to air and cut, it should be put into a bowl of acidulated water (water and lemon juice or vinegar) until required.

Ingredients

Quantity Ingredient
see method for ingredients

Method

Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again