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Celery root also known as celeriac is a brown root vegetable that is knobby in shape and has an ivory white interior. Its flavour falls between parsley and celery and ranges in size from an apple to a cantaloupe. What to look for when selecting look for firm
Celery Root - AKA- Celeriac
MAKING 1. Boil potatoes for twnety minutes or more till tender and add celelraic after five minutes 2. Drain the water and press through a potato ricer back into the pan you could also mash the potatoes in a dry pan 3. In a saucepan melt about 140gms of butter
Peel and coarsely chop celeriacs. Wash and drain. In deep bowl combine celeriacs carrots and avocado. Pour French salad dressing over and toss to coat. Refrigerate 2 to 3 hours stirring occasionally. Drain vegetables and spoon into lettuce cups.
Peel and coarsely chop celeriacs cook as directed above. Drain. In deep bowl combine celeriacs carrots and avocado. Pour French salad dressing over and toss to coat. Refrigerate 2 to 3 hours stirring occasionally. Drain vegetables and spoon into lettuce cups
Peel the celeriac roots cut in half and blanch them. Prepare the stuffing as follows Cook the mushrooms and shallots in butter for a few minutes stir in the flour and cook a further few minutes. Add tomato puree about 1 cup seasoning and stir well. Scoop out
Try this easy to prepare version of Puree Of Knob Celery recipe. I am sure once you try it you will always crave for some more 1. Peel the knob celery and potatoes. Cut into quarters. Boil the celery and potatoes separately in salted water until tender about
Puree Of Knob Celery
Shrub and peel and cut into 1 2 inch cubes. Boil in very little water covered until tender. This depends on the age of vegetable. Drain sprinkle with vegetable salt and dot with butter. Serve hot.