Celeriac is a root vegetable closely related to celery, parsley and parsnips. It’s taste is similar to the top part of the celery stem with a faint celery and aniseed flavour.
Can be eaten raw and shredded into coleslaw. When cooked, it becomes slightly sweeter and works well mashed, baked, roasted or boiled. Gives a wonderfully creamy texture to soup.
Packed with fibre and vitamins B6, C and K. Plus a good source of antioxidants and important minerals, such as phosphorous, potassium and manganese.
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