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COOKING GUIDE
The Essential & Practical Cooking Guide
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WORKING WITH CELERIAC
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How to prepare, cook and serve celeriac
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| The coarse knobby
appearance of celeriac belies its delicate and delicious flavor.
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Peel off the thick skin just before
cooking as celeriac discolors when cut. If serving raw, drop the peeled root or
pieces into water acidulated with lemon juice or vinegar. Cut as instructed in
the recipe. |
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To steam, cook cubes, covered, over
boiling water until tender. To boil, drop cubes into boiling salted water, cover
and simmer until just tender - 5 to 10 minutes. To braise, cook grated celeriac,
with 50g butter and 2 tablespoons stock per 450g, covered, for 5 minutes.
Uncover and boil to evaporate excess liquid. |
Dress
matchsticks of celeriac about 120g with spicy mayonnaise and sprinkle with shredded salami.
Boil
slices of celeriac in beef stock, then drain and sprinkle with grated
Parmesan cheese and serve hot.
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Asian Melting Pot
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