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celeriac::noun | Spocien Dictionary
| Type | Words |
|---|---|
| Synonyms | apium graveolens rapaceum, celery root, knob celery, root celery, turnip-rooted celery |
| Type of | herbaceous plant, herb |
celeriac::noun | Spocien Dictionary
| Type | Words |
|---|---|
| Synonyms | celery root |
| Type of | root vegetable |
Examples of celeriac
celeriac
Celeriac can be enjoyed raw or cooked, such as in this celeriac and potato soup.
From the nzherald.co.nz
Next add the thyme and preserved lemon and tuck the celeriac around the shanks.
From the au.news.yahoo.com
Trim the chicory and separate the leaves, then add to the celeriac in the bowl.
From the guardian.co.uk
Also known as celeriac, celery root is related to celery with a similar flavor.
From the huffingtonpost.com
Angie's roast fillet of cod with celeriac and anchovy sauce drew cries of rapture.
From the independent.co.uk
You can vary the vegetables and use celeriac, Jerusalem artichokes, kohlrabi, etc.
From the independent.co.uk
Bring to a simmer, then cook for 10 to 15 minutes, until the celeriac is soft.
From the guardian.co.uk
Pour over the celeriac and celery, add half of the pomegranate seeds and toss well.
From the telegraph.co.uk
Carrots are best lifted by mid-November and celeriac by the end of the month.
From the telegraph.co.uk
- Grown for its thickened edible aromatic root
- Celeriac (Apium graveolens rapaceum) is also known as celery root, turnip-rooted celery or knob celery. It is a kind of celery, grown as a root vegetable for its large and bulbous hypocotyl rather than for its stem and leaves. ...
- A form of celery, Apium graveolens, having an aromatic taproot eaten as a vegetable
- More commonly known here as celery root.
- Has quite a long history. Wild celery has a small but edible root which, like any part of the plant excluded from light, is of comparatively mild flavour. ...
- Root vegetable belonging to the celery family, pureed, roasted or raw
- Tuberous root with brown skil, white flesh and a celery-like flavor
- A large root vegetable with a taste of celery, celeriac is sold without its leaves. It is available from mid-September to the end of April. To prepare, peel like potato, rinse and keep in acidulated water until ready to use. It can be mashed, roasted, boiled, steamed or made into soup. ...
