03 Nov 2009

Celeriac is also called root celery. It has a large, knobby root with thick skin that must be peeled. Inside the flesh is sweet and peppery and similar to stalk celery in flavour.

Use: Celeriac is often cut into thin strips and used raw in salads or in soups, vegetable sdishes and sauces. It's popular in Russian and French cuisines. If you can't find celeriac, use parsnip, turnip or celery stalks.



Acidulated water

2009-11-03 11:55

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.