SharonJayne1970
Silver Member
Here we go found so "official" info
eat celeriac
[SIZE=-1]It may appear to be just an ugly, uninteresting, knobbly root but celeriac has inner beauty. The flesh - crispy when raw, silky smooth when cooked - has a delicate taste which suggests the flavours of celery and parsley with a slight nuttiness. Try it mashed with potatoes and garlic or in the excellent Celeriac Remoulade.[/SIZE]
[SIZE=-1]HISTORY[/SIZE]
[SIZE=-1]Celeriac is derived from wild celery, which has a small, edible root and has been used in Europe since ancient times (it is mentioned in Homer's Odyssey as selinon). It is unclear when celeriac was first cultivated but there are references to it dating back to the seventeenth century.[/SIZE]
[SIZE=-1]Today celeriac is uncommon outside of Europe or W. Asia, and is not widely used in Britain. It is popular in France (where it is used in the classic dish céleri rémoulade - matchsticks of celery in a flavoured mayonnaise) and Italy.[/SIZE]
eat celeriac
[SIZE=-1]It may appear to be just an ugly, uninteresting, knobbly root but celeriac has inner beauty. The flesh - crispy when raw, silky smooth when cooked - has a delicate taste which suggests the flavours of celery and parsley with a slight nuttiness. Try it mashed with potatoes and garlic or in the excellent Celeriac Remoulade.[/SIZE]
[SIZE=-1]HISTORY[/SIZE]
[SIZE=-1]Celeriac is derived from wild celery, which has a small, edible root and has been used in Europe since ancient times (it is mentioned in Homer's Odyssey as selinon). It is unclear when celeriac was first cultivated but there are references to it dating back to the seventeenth century.[/SIZE]
[SIZE=-1]Today celeriac is uncommon outside of Europe or W. Asia, and is not widely used in Britain. It is popular in France (where it is used in the classic dish céleri rémoulade - matchsticks of celery in a flavoured mayonnaise) and Italy.[/SIZE]