How do I cook celery?

cereliac, or root of celery, may look like knobby tuber unsuitable on a plate, but in some culinary circles it is actually an underestimated star. Once her harsh skin is peeling, the starch tuber remains, which provides a welcome alternative to potatoes. If you want to cook cerying, you can travel several routes, boiling and crushing to blanish and slicing, for use in soups, salads or side dishes.

Although many Americans could be ignored about the use of Ceryiac, European chefs cook cerying for use in a number of meals. Since ancient Greece, it has been used as food and folk remedy for various health problems. Celeric, also known as celery or a button -rooted -rooted tour or button, grows in the fat button just below the soil surface. To prepare celery, it must be thoroughly cleaned and dismantled with the potato foot to remove its harsh skin and reveal the potato meat down.

one of the more ubiquitous ways of cooking cerying jIt cuts its cuts and cooking with other tubers such as potatoes to create porridge. One recipe requires the same potato root and celery that are cooked in salted water up to the tender. The pieces are then crushed with a little butter and cream until it is creamy.

Ceryiac is a regular terminal in several types of salads, including Celery Remulade in France. This means peeling and then on the tuber grid. The wages are then blancheited in citrus - another way of cooking cerying - then fits with a remuette dressing. Like Tatar sauce, this dressing is made of mayonnaise, mustard, garlic, taste and any number of other ingredients such as curry, anchovies and horseradish.

However, there are less obvious ways to cook celery. One means cutting the roots into thin strips, techniques known as Julienne. These can then be immersed in the dough and fried as alternative to o oBycejný French fries. Several types of tuber vegetables can be prepared in the same way.

others prepare a complex soup with ceryia as a cornerstone. After cooking root pieces through aroma, such as garlic and onion, the stock is added to the mixture along with simple spices such as thyme, salt and pepper. After a fast puree, small lemon juice and milk are added before the last cooking to combine all flavors into cream and salty vegetarian food.