What is the celery root?
Celery root, also called celery, is edible root vegetables in the family of celery. The stems and leaves are strongly similar to celery, although they are not very good to eat. The root itself is the lump of the tuber of an unimaginable appearance, although it packs an excellent taste and is used throughout European cuisine, especially in France. Celery root is becoming popular in the United States and more cooks discover its countless use.
The appearance of the celery root is reminiscent of Misshapen turnip. It is brown and lumpy and brown outer skin should be washed and peeled before cooking. The root emits shoots and leaves that look like celery, but because the plant has been raised to focus its growing energy on the root, these stems tend to be edible. At a time when the celery root is harvested, the stems are still relatively small, yet very woody due to their age. They should be cropped and discarded.
When choosing a celery root to eat, chefs should look for solid tubers without fleshy spots or coloring. Smaller toThe shaped will taste better, while larger roots are wooden and more suitable for baking or long steamed meat. In the taste, the root resembles a concentrated version of celery with a spicy tint of parsley. The celery root can be used in any recipe that requires celery, as well as many others. It can be stored in a refrigerator in a brown paper bag with stems cropped approximately one week before use.
The celery root is excellent baked, added to gratins or added to soups and stews. It can also be eaten raw in thin slices of salads and appetizers and add to hoarseness. If chefs can get a root in the summer, it is great chilled summer soups. Some chefs also mash roasted winter root vegetables together for an updated version of potatoes with greater flavor and enthusiasm.
Like celery, its close cousin, growing celery root begins by starting seedlings approximately twomonths before the last expected frost. Gardeners can transplant seedlings into a sunny, slightly acidic area of the garden in the compost of rich soil, planting Tje, 6 to 8 inches apart (15 to 20 centimeters). The roots should be maintained with the growing plant and the roots of the feeders should be regularly trimmed. The root is ready to harvest when it is approximately baseball size. It takes about 200 days.