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{"id":5576325038247,"title":"Celeriac (Each)","handle":"celeriac-each","description":"\u003cstrong\u003eDescription\/Taste:\u003c\/strong\u003e\u003cbr\u003eCeleriac, also known as celery root, is a knobby, brown-skinned vegetable with a rough, earthy exterior. Beneath its rugged surface lies a pale, creamy flesh that offers a subtle, nutty flavour with hints of celery and parsley. Its texture is similar to that of a potato, firm but yielding when cooked.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eSeasons\/Availability:\u003c\/strong\u003e\u003cbr\u003eIn the UK, celeriac is typically in season from September to April. Its cool-weather tolerance makes it a favourite winter root vegetable. While there's a local supply during its season, celeriac is also imported from various European countries to ensure consistent availability throughout the year.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eUses \u0026amp; Flavour Pairings:\u003c\/strong\u003e\u003cbr\u003eCeleriac is versatile and can be consumed both raw and cooked. When raw, it can be grated into salads or slaws, offering a fresh, crisp bite. When cooked, celeriac can be boiled, mashed, roasted, or used in soups and stews. It pairs wonderfully with apples, walnuts, mustard, and creamy sauces.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eNutritional Information \u0026amp; Allergens:\u003c\/strong\u003e\u003cbr\u003eCeleriac is a good source of dietary fibre, vitamin C, vitamin K, and phosphorus. It also contains beneficial antioxidants and is low in calories. It's naturally gluten-free. \u003cstrong\u003eAllergen: Celery\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePreparation and Storage:\u003c\/strong\u003e\u003cbr\u003eTo prepare celeriac, start by cutting off the top and bottom, then use a knife or vegetable peeler to remove the thick, rough skin. Due to its tendency to discolour when exposed to air, it's advisable to place cut celeriac in water with a splash of lemon juice or vinegar. Store celeriac in a cool, dry place for short periods or in the refrigerator's vegetable drawer for longer storage.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eHistory:\u003c\/strong\u003e\u003cbr\u003eCeleriac has been cultivated in the Mediterranean region for thousands of years. 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Beneath its rugged surface lies a pale, creamy flesh that offers a subtle, nutty flavour with hints of celery and parsley. Its texture is similar to that of a potato, firm but yielding when cooked.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eSeasons\/Availability:\u003c\/strong\u003e\u003cbr\u003eIn the UK, celeriac is typically in season from September to April. Its cool-weather tolerance makes it a favourite winter root vegetable. While there's a local supply during its season, celeriac is also imported from various European countries to ensure consistent availability throughout the year.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eUses \u0026amp; Flavour Pairings:\u003c\/strong\u003e\u003cbr\u003eCeleriac is versatile and can be consumed both raw and cooked. When raw, it can be grated into salads or slaws, offering a fresh, crisp bite. When cooked, celeriac can be boiled, mashed, roasted, or used in soups and stews. It pairs wonderfully with apples, walnuts, mustard, and creamy sauces.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eNutritional Information \u0026amp; Allergens:\u003c\/strong\u003e\u003cbr\u003eCeleriac is a good source of dietary fibre, vitamin C, vitamin K, and phosphorus. It also contains beneficial antioxidants and is low in calories. It's naturally gluten-free. \u003cstrong\u003eAllergen: Celery\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePreparation and Storage:\u003c\/strong\u003e\u003cbr\u003eTo prepare celeriac, start by cutting off the top and bottom, then use a knife or vegetable peeler to remove the thick, rough skin. Due to its tendency to discolour when exposed to air, it's advisable to place cut celeriac in water with a splash of lemon juice or vinegar. Store celeriac in a cool, dry place for short periods or in the refrigerator's vegetable drawer for longer storage.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eHistory:\u003c\/strong\u003e\u003cbr\u003eCeleriac has been cultivated in the Mediterranean region for thousands of years. It gained popularity in Northern Europe in the Middle Ages and has been a staple in European cuisines ever since."}

Celeriac (Each)

Product Description
Description/Taste:
Celeriac, also known as celery root, is a knobby, brown-skinned vegetable with a rough, earthy exterior. Beneath its rugged surface lies a pale, creamy flesh that offers a subtle, nutty flavour with hints of celery and parsley. Its texture is similar to that of a potato, firm but yielding when cooked.

Seasons/Availability:
In the UK, celeriac is typically in season from September to April. Its cool-weather tolerance makes it a favourite winter root vegetable. While there's a local supply during its season, celeriac is also imported from various European countries to ensure consistent availability throughout the year.

Uses & Flavour Pairings:
Celeriac is versatile and can be consumed both raw and cooked. When raw, it can be grated into salads or slaws, offering a fresh, crisp bite. When cooked, celeriac can be boiled, mashed, roasted, or used in soups and stews. It pairs wonderfully with apples, walnuts, mustard, and creamy sauces.

Nutritional Information & Allergens:
Celeriac is a good source of dietary fibre, vitamin C, vitamin K, and phosphorus. It also contains beneficial antioxidants and is low in calories. It's naturally gluten-free. Allergen: Celery

Preparation and Storage:
To prepare celeriac, start by cutting off the top and bottom, then use a knife or vegetable peeler to remove the thick, rough skin. Due to its tendency to discolour when exposed to air, it's advisable to place cut celeriac in water with a splash of lemon juice or vinegar. Store celeriac in a cool, dry place for short periods or in the refrigerator's vegetable drawer for longer storage.

History:
Celeriac has been cultivated in the Mediterranean region for thousands of years. It gained popularity in Northern Europe in the Middle Ages and has been a staple in European cuisines ever since.
SKU: CELAE
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Please not that unless specified on the packaging, our whole (unprepared) is not washed and therefore should be washed prior to consumption.

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