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Friday, 21 February 2014
Celeriac just great food and never out of fashion !
If you are looking to reduce your carbohydrate intake, want to keep potatoes, pasta etc off your menu plans, then look no further than Celeriac, (pronounced sell-air-e-ak. This great vegetable really could be described as the unsung hero of the vegetable world. Though it may not look pleasing, with its knobbly, odd-shape, celeriac has a subtle, celery-like flavour, with nutty overtones. You can use it as a mash, as a substitute for chips, even in a slow cooked dish. When you have a moment have a look around the internet, there are many great recipe ideas available. Celeriac is available all year round but is at its best from September to April. When buying, it is best to choose a firm root that feels heavy for its size, and avoid those that are discoloured.
I happened to spot this lovely recipe at Mark Sisson’s blog, if you haven’t already seen it, do hop over and check it out.
ingredients used and finished recipe
Recipe for Celeriac Noodles with Parsley Pesto here - it really is a good one