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With the flavour of celery and the appearance of a rough, creamy brown turnip, celeriac is a root vegetable. It has a dense texture similar to turnip or potato when cooked and is also known as turnip-rooted celery or knob celery. Celeriac can be served blanched for salads or cooked. The classic French salad remoulade consists of blanched matchsticks of celeriac dressed with mayonnaise. It can be mashed with other root vegetables such as potatoes, turnips or parsnips or served as a purée flavoured with black pepper and garlic. Celeriac goes particularly well with beef and game dishes and is a flavoursome addition to hearty winter stews with beef or venison or chunky vegetable soups such as celeriac and blue cheese.

Size Price Qty
Whole (approx 1kg) £1.60
Slice (approx 500g) £0.95


Celeriac Facts

This food is very low in cholesterol. It is also a good source of dietary fibre, Vitamin B6, Magnesium, Potassium and Manganese, and a very good source of Vitamin C and Phosphorus.

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