A beautiful pant!
Like stalk celery, celeriac was first recognized for its medicinal rather than taste properties. He was credited with all sorts of “magical” powers, even if we can recognize his virtues; celery is low in calories and rich in vitamin B9. It was not until the middle of the 19th century that celery definitely made its way into the kitchen.
– Jörg Mikus
Endless recipes
Katia in the land of gourmets loves cooking celeriac and uses the whole plant, from the root to the leaves. Because, as with pork, with celery nothing is wasted, everything is eaten! For example in risotto, puree, velouté, remoulade and even in aperitif cocktails!
Follow the news of Katia in the land of gourmets on Instagram and on Facebook.
– Katia in the land of gourmets
Choose well
Celeriac is grown from October to March. When buying, choose a very heavy ball of celery, but not too bulky. Tap it lightly to make sure it doesn’t sound hollow. Set aside those with brown or yellow spots. Listen to the advice of Anthony Michaux from La Cueillette de la Pompelle.
– Fertnig