FreshPoint

Description:

Celery Root (also known as celeriac) is a variety of branch celery that has been cultivated for its tuber, rather than its stalks. As early 1536, botanical writer Ruellius mentioned that celery root was eaten, both cooked and raw and in 1575 another writer, Rauwolf, said that it was considered a delicacy in the Arab world. Celery root’ s gnarled, rough exterior is peeled away, revealing white, spongy to firm, pungently herbaceous flesh that is milder and sweeter than celery. Celery root is equally good cooked or grated raw in salads or cut en julienne and served as celery en remoulade. It can also be served as a puree. Complementary flavors include butter, cream, walnut oil, sunflower seed oil, Gruyere, walnuts, hazelnuts, parsley, thyme, mustard, potatoes, apples, watercress, mushrooms, wild rice and truffles.