Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    All About Celery Root

    Lobo
    Lobo
    Lobo
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    Join date : 2013-01-12
    • Post n°1

    All About Celery Root Empty All About Celery Root

    Post by Lobo Mon 18 Jan 2016, 11:21 pm

    All About Celery Root
    All About Celery Root Img68
    Also called celeriac, celery knob or turnip-rooted celery, celery root is the root of a celery plant (not the same variety that produces the familiar supermarket celery bunches) grown specifically for its root, although both the leaves and stalks are edible.

    The gnarled, knobby brown root bulb may look impenetrable but once the outside is peeled, the tender ivory flesh is delicious either raw (usually shredded in salads) or cooked. Celery root tastes similar to common celery but has a more pronounced nutty, earthy flavor and a softer, denser texture. Boil it as you would a potato, then mash; add it to stews or soups; or chop or shred it raw and add it to salads.

    Selecting
    Buy firm, medium-size roots, about the size of small grapefruits, that feel heavy for their size and are free of bruising and soft spots. Tangled root ends are acceptable, as are any green stalks growing from the top. Celery root is available from early fall through early spring.

    Storing
    Trim any greenery and root ends from the celery root and store the unwashed roots in a perforated plastic bag in the vegetable crisper of the refrigerator for 3 to 5 days.

    Preparing
    Scrub the celery root with a stiff bristle brush under cold running water. Trim the root further if it appears tough or particularly fibrous and then use a vegetable peeler or small, sharp knife to peel the brown skin. Immediately sprinkle the root with lemon juice to prevent discoloring. For cooking, cut, chop or shred the root using a knife, food processor or shredder.

    Adapted from Williams-Sonoma Kitchen Companion (Time-Life Books, 2000).
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