Celeriac - Celery Root
Celeriac - Celery Root
Fresh Individual - the corm will keep up to three weeks when wrapped in a paper towel in an unsealed plastic bag and stored in the refrigerator. Remove the tops from the corm if you receive it fresh.
It has a nutty, earthy, and slightly sweet flavour with notes of celery and parsley. Celery root can be eaten raw and is popularly grated or spiralized and tossed into salads, coleslaws and grain bowls. Before cooking, the rough skin should be removed, and the white flesh could be soaked in a milk bath to prevent the flesh from browning. Utilized as a non-starchy substitute for potatoes for any meal. Turn it into fries, add into your mash potatoes to give it better texture, slice into steaks and braise it. Celery root can be cut into fries, mashed, roasted as a vegetarian “steak,” boiled and diced for a take on potato salad, pureed for soup, or sliced and baked into chips.
Celeriac pairs well;
Fruits and Vegeatbles - pears, apples, tomatillos, carrots, garlic, leeks, potatoes, cabbage beets, corn, kohlrabi, broccolini and horseradish.
Dairy and Meats - gruyere, blue cheese, cream, butter, milk, steak, poultry, turkey, bacon and fish.
Others- broth, ginger, capers, rosemary, cilantro, and parsley, toasted walnuts, cinnamon, quinoa, couscous and rice.
