Celery Root aka Celeriac
Distinct from celery, the plant is bred for its dense, fleshy, bulbous white root.
12 count Case
Slice off the top and bottom of the root and peel away the tough outer skin. Submerge in acidulated water to prevent discoloration. Use with other roots, such as parsnips and potatoes for pureed soups, as part of mixed roasted root vegetables, or julienned raw dressed with mustard flavored mayonnaise for a traditional French remoulade.
Root vegetables are underground plant parts that comprise a substantial part of year round vegetable crops. Root vegetables are rich in flavor, economical, versatile and especially good from October to March when our bodies crave heartier fare. Consider the list of vegetables pulled from below ground; potatoes, garlic, carrots, radishes, onions, beets, sweet potatoes, yams, turnips and many more. Root vegetables are staples of winter crops and are used in all aspects of restaurant menus-salads, soups, entrees, stews and as substantial side dishes. While the more common roots-potatoes, carrots, beets-are used year round, it is at this time of year that the less glamorous roots appear-turnips, parsnips, celery root, rutabagas and sunchokes. These lesser known roots are often referred to as lowly vegetables, not so much because of their below ground location, but rather of their overall status in the vegetable kingdom. These roots have enjoyed a renaissance of sorts and are now more prevalent in winter recipes and menus than in recent years. In general, root vegetables are low in calories, contain virtually no fat and add fiber and vitamin C to daily diets. The more deeply colored roots-carrots and beets offer beta carotene (vitamin A) and antioxidants that contribute to good health
- Celery leaves
- Vinegar, cider