The Overlooked Vegetable That Performs Miracles as an Edible Cup

They go by numerous names, including turnip-rooted celery, knob celery, celeriac, and celery root; whatever the name, they are the same delectable plant.  

Most people prefer to eat the bulbous hypocotyl, or edible stem, but customers frequently leave the leaves and shoots to rot in fields or rubbish bins.  

If you're one of them, I urge you to reconsider wasting such amazing edible nutrients. Each shoot and leaf explodes with flavor, both delicate and lively.    

The plant's bulb is frequently baked, boiled, braised, deep-fried, grated, mashed, pressure-cooked, puréed, or consumed raw, roasted, or sautéed.  

Its season is shorter than most (fall to spring), and its flavor is not as strong as the most common celery cultivar seen in grocery stores all year. Consider celeriac to be a potato with a little celery flavor.   

Sure, these guys may appear frightening at first, but they are rather simple to cook in the kitchen. Wash and trim the bulb when you're ready to cook it.  

As previously stated, the greens (stalks and leaves) should be cut as soon as possible since they will take moisture from the bulb if left untrimmed.  

Finally, this will reduce the life expectancy from six months to a few weeks at most.  


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