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For a stalk of celery: Start by washing the entire bunch thoroughly under cool running water to remove any dirt or debris, paying special attention to the base and inner ribs. Trim away the root ...
Celeriac (Apium graveolens Rapaceum Group, synonyms Apium graveolens Celeriac Group and Apium graveolens var. rapaceum), [1] also called celery root, [2] knob celery, [3] and turnip-rooted celery [4] (although it is not a close relative of the turnip), is a group of cultivars of Apium graveolens cultivated for their edible bulb-like hypocotyl, and shoots.
The most well-known celery root recipe is celery root puree, which has a similar texture to mashed potatoes and a slightly sweet, herbaceous flavor, but that’s far from all that this root ...
The "holy trinity" in Cajun and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée , gumbo , and jambalaya all start from this base.
The leaves are strongly flavoured and are used less often, either as a flavouring in soups and stews or as a dried herb. Celery, onions, and bell peppers are the "holy trinity" of Louisiana Creole and Cajun cuisine. Celery, onions, and carrots make up the French mirepoix, often used as a base for sauces and soups. Celery is a staple in many ...
You can blend them into celery or green juice, dice and add to chicken or tuna salad or sauté with carrots and onions (aka mirepoix) as a base for soups and stews or a hearty bolognese sauce.
1 medium celery root, (about 3/4 pound) peeled and cut into thin 2-inch-long matchsticks; 3 celery rib, thinly sliced on the diagonal plus 1/4 cup celery leaves; 3 large radish, very thinly sliced; 1 / 4 cup parsley leaves
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