For some time I’ve been sharing some celeriac recipes and some of you have asked me about it, so I thought today was a good day as any to talk a bit about celeriac.(AKA “ turnip-rooted celery, rooted celery, celery root and knob celery”)
Celeriac (Apium graveolens) belongs to the Apiaceae family (same as Celery) The root is edible and generally consumed as other edible roots (pealed and boiled)
Celeriac has a taste and aroma similar to that of celery and it’s popular in soups and broths.
Enjoy it today in a rich creamy soup and let me know how it turned out. I like it boiled with fried eggs and onion.
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