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Celeriac
- microcollie
- Green Thumb
- Posts: 319
- Joined: Fri Jun 04, 2010 5:17 pm
- Location: Western MA
- stella1751
- Greener Thumb
- Posts: 1494
- Joined: Mon Jul 13, 2009 8:40 am
- Location: Wyoming
I usually just call them "Celery Root," Stella.
They are the same genus and species as celery. I suppose one could use the stalks but they are rather small and fibrous. The leaves should be fine for flavoring things.
I really like the starchy roots. Added to potatoes and mashed . . . oh, so good!
Steve
PS it takes a lot of paring to clean the roots - keep your compost bucket handy!
They are the same genus and species as celery. I suppose one could use the stalks but they are rather small and fibrous. The leaves should be fine for flavoring things.
I really like the starchy roots. Added to potatoes and mashed . . . oh, so good!
Steve
PS it takes a lot of paring to clean the roots - keep your compost bucket handy!
I've used celery root/celeriac in my Christmas dinner roasted root vegetables for years and years. I hand-slice/wedge carrots, beets, onions, garlic (just split the cloves off the head of garlic; do not peel), parsnips, celery root, rutabaga, Yukon Gold potatoes, and place them in a 9" x 13" sheetcake pan prepared with olive oil and powdered rosemary. Sprinkle a little salt (or not) over them.
I haven't had luck growing it, but the produce market across the street always has tons during the winter.
Usually, no one knows what the celeriac is until they've eaten it and can't place it. No one has *ever* said Yuck. They've all loved it.
Cynthia H.
Sunset Zone 17, USDA Zone 9
I haven't had luck growing it, but the produce market across the street always has tons during the winter.
Usually, no one knows what the celeriac is until they've eaten it and can't place it. No one has *ever* said Yuck. They've all loved it.
Cynthia H.
Sunset Zone 17, USDA Zone 9