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

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-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

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this week

Top posting users this month

Ad Space M-4

All About Celery Root



Posts : 16651
Thanked : 812
Join date : 2013-01-12

All About Celery Root

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

All About Celery Root

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.

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.

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.

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).

    Current date/time is Fri 28 Oct 2016, 11:01 am