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Chapter:Vegetable Recipes
Section:Celery Root (Celeriac)
Recipe:How To Cook Celeriac
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How To Cook Celeriac
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This vegetable is also called celery root or turnip-rooted celery, or knob
celery. Only the root is used for cooking purposes as the stalks and leaves
have a bitter flavor. The root, however, has a delicate, delicious flavor
very similar to that of the true celery.

Preparation: Cut off leaves, stalks and root ends and discard. Wash the
root thoroughly, scrubbing with soft vegetable brush. Some prefer to "peel"
the outer layer before cooking. Pare thinly; if small, cut in halves or
quarters; if larger, slice thin; many people prefer this sliced regardless
of size and tenderness.

Cooking: Cover bottom of the pot with boiling water to depth of 1 inch; add
1/2 teaspoon of salt; cover tightly and bring to rapid boil; add prepared
celeriac, cover tightly and cook for 10 to 35 minutes, or until just
tender.

How Long To Cook: Cooking time depends upon age and size of the vegetable:
very young roots sliced thin will only require approximately 10 minutes,
larger older roots, cut in thicker slices, would require 25 to 35 minutes.
You can also cut into chunks and roast in the oven for about 40 minutes.

Source: Vegetable Cook Book, McFayden Seed Co. Ltd. (1948)
Taken from: Tipnut
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Pauliene Wessel / 123RF Stock Photo 14287195