Celeriac

Although popularity has been rapidly increasing; still, not every cook knows celeriac, but it is well worth adding to the list of vegetable acquaintances. It is a variety of celery grown for its turnip-like root instead of for the blanched stalks. The flavour is similar to that of celery.

To prepare celeriac, trim off the tops, wash and pare the bulb, drop it into boiling water and cook about one-half hour, or until tender. Add the salt just before cooking is completed. It may then be prepared in the same way as regular celery, or may be used cold, sliced or diced, in salads.