Origin: Ontario Local
Celery root's roughly globular swollen root is often muddied, gnarled and full of wild offshoots. Underneath the root's burly exterior is a crisp, apple-like textured bright white flesh. The firm juicy flesh has a mild herbaceous quality with obvious celery-like undertones.
An excellent source of dietary fiber and potassium. It also contains significant amounts of vitamins C and B6.
- once you have peeled its rough skin, before cooking, prepare in a milk bath with lemon or other citric acid to preserve its bright white color
- celeriac can be a perfect non-starch substitute for potatoes in a meal, and can be prepared in a similar way
- most classic use is in the cold French salad "celerie remoulade," in which the root is peeled, grated, cooked in lemon juice and milk, or alternatively blanched briefly in acidic water, and then customarily served with a dijon-style mayonnaise
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