This vegetable is also called celery root or turnip-rooted celery, or knob celery. Only the root is used for cooking purposes as the stalks and leaves have a bitter flavor. The root, however, has a delicate, delicious flavor very similar to that of the true celery.
When young and tender, the root is often served sliced thinly, seasoned with salt, pepper and vinegar, in salads, or as a relish. However, it is used mostly as a cooked vegetable with cream or butter sauce.
- Cut off leaves, stalks and root ends and discard. Wash the root thoroughly, scrubbing with soft vegetable brush. Some prefer to “peel” the outer layer before cooking. Pare thinly; if small, cut in halves or quarters; if larger, slice thin; many people prefer this sliced regardless of size and tenderness.
- Cover bottom of the pot with boiling water to depth of 1 inch; add 1/2 teaspoon of salt; cover tightly and bring to rapid boil; add prepared celeriac, cover tightly and cook for 10 to 35 minutes, or until just tender.
How Long To Cook:
- Cooking time depends upon age and size of the vegetable: very young roots sliced thin will only require approximately 10 minutes, larger older roots, cut in thicker slices, would require 25 to 35 minutes. You can also cut into chunks and roast in the oven for about 40 minutes.
- Serve with cream sauce; mint butter sauce; mashed; or pre-cook then bread with egg and crumb and bake in a moderate oven at 350 degrees for 15-20 minutes.
Quantity: Allow about 4 medium sized roots for approximately 6 servings.
Source: Vegetable Cook Book, McFayden Seed Co. Ltd. (1948)