Description
A LA CARTE
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Imported Vegetable And Fruit Series / France
🔖 Certification： Organic European
🌱 About the Producer / Supplier：
We select our suppliers for the love they put in their products,
seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.
All our farmers follow specific certifications minimizing the use of chemicals. From sustainable agriculture ‘’Agriculture Raisonnee’’ (AR) to Organic certified ‘’Agriculture Biologique’’ (AB), these guarantees that the fruits delivered to you a safe and healthy.
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：Apiumgravolensvar.rapaceum
Chinese Name：芹菜根
Other Names：Celeriac
Product Description：Celery root is very common in Central, Eastern, and Southern European cuisine, where it is used as a snack or vegetable in many soups, stews, and casseroles, as well as as an ingredient in broths. Celery root, a traditional vegetable, is back on our tables!
Celeriac has a mild celery flavor, a refreshing crunch and a bit of bitterness when raw, and a subtle sweetness when cooked. If you like radishes and turnips, you'll like raw celeriac, and if you like potatoes, you'll like cooked celeriac.
Celeriac was cultivated as a medicinal crop in some early civilizations. Celery contains a plant compound called apigenin, which is used in traditional Chinese medicine as an anti-inflammatory agent.
Celeriac is widely cultivated in the Mediterranean basin and Northern Europe. It is also cultivated in North Africa, Siberia, Southwest Asia and North America.
Variety：Boule de marbre
Céleri d'Erfurt
Creuse de Maline
De Gennevilliers
De Paris amélioré
Géant de Prague
Monarch
Pomme à petites feuilles
Supply Season：The main collection period is from November to April of the following year, and Hong Kong is available throughout the year.
Storage Method：Celeriac has a shelf life of approximately six to eight months if stored at 0 to 5 °C (32 to 41 °F) and not allowed to dry. [11] However, vegetables tend to rot from the center if the thin stems around the base remain attached.
#Should Be / Avoided：
What are the health benefits of celeriac?
Celeriac is rich in antioxidants (which help fight inflammation), vitamins and minerals. When eaten raw, it is an excellent source of vitamin K as well as vitamin B6, vitamin C, phosphorus, magnesium and calcium. It's low in carbohydrates and high in fiber, which helps support a healthy heart and gut. Plus, it's naturally low in fat, making it a light, nutritious, and refreshing addition to your meals.
*Edible Compatibility：
Cooking Skills：Typically, celeriac reaches 10 to 14 cm (4 to 5 + 1 ⁄ 2 inches in diameter) in its hypocotyls. However, a growing trend (particularly in South American cuisine, particularly Peruvian cuisine) is the use of unripe vegetables, valued for their richness of flavor and overall tenderness. It can be eaten raw or cooked and tastes similar to the leaf stems of common celery varieties. Celeriac can be roasted, stewed or blanched, or mashed. Sliced celeriac can be used as an ingredient in soups, casseroles and other savory dishes. The leaves (stems and leaves) of this vegetable are delicious, beautifully delicate and vibrant, which makes them useful as a garnish in contemporary fine dining.
Celery root can be eaten in any way. After removing the outer skin, the tender fleshy root can be cut into strips, shreds, slices, dipped in sauces or eaten raw in salads. Of course, it can also be roasted in the oven or cooked in the microwave, and the meat will not taste dull. Much sweeter and has a unique flavor. Celery root is rich in starch, making soups thick and delicious. In addition, celery root can also be stewed, boiled, grilled, pureed or candied, and can even be made into wine for people to enjoy.
usage
Celeriac balls can be eaten raw or cooked. Raw, they can be made into salads, sliced or made into mayonnaise, grated. Once cooked, they can be prepared in many ways: stir-fried, gratinned, stewed, pureed, fries... and paired with meat dishes.
Celeriac is great in a variety of dishes. In raw salads, it has excellent crunch and doesn't wilt quickly, making it an ideal addition to salads. When boiled or steamed, it can be made into a very smooth puree, providing a creamy texture to soups or sauces. When roasted, it browns and crisps around the edges and becomes sweeter, making it ideal for any mixed roasted root vegetable dish. Because the texture is similar to potatoes, it is ideal for gratins and mashed potatoes, but it does not exude starch like potatoes, so it is often used with some potatoes to ensure texture, with a ratio of 1:4 from 1 to -1, Depends on the dish. It retains an excellent crunch when cooked hot and quickly, so it makes a good addition to stir-fries and stir-fries. Finally, it makes for interesting pickles that can be made with other vegetables, such as giardinilla, or on their own.
The leaves have the same aromatic qualities as other celery varieties.
Chef Tips
Add celery root to mashed potatoes or cauliflower for a boost of flavor.
cooking suggestions
You can eat it raw, mashed, fried, steamed, etc. Celery root can be used in stews, with red meats, and in omelets.
Even better, their shapes, colors, textures and flavors mean you can keep getting creative.
Notes：
Dish：
Sliced celeriac can be used as an ingredient in soups, casseroles, and other savory dishes. The leaves (stems and leaves) of this vegetable are delicious.
Meatless celeriac and walnut tortillas or luscious celeriac soup.
Celeriac Soup with Tomato-Horseradish Tapenade
Ingredients
8 ½ cups water , divided, add more as needed
2 ½ pounds celery (celery root), peeled and minced 1-inch pieces
1 medium onion, diced
6 cloves garlic, peeled
1/4 cup sun-dried tomatoes
2 tablespoons diced celery plus 2 tablespoons fine diced celery leaves
1 tablespoon freshly grated peeled horseradish
1 tablespoon extra virgin olive oil
2 teaspoons capers, clean
1/4 teaspoon salt
Celeriac & Walnut Tacos
Trick your meat-loving family and friends with this quick plant-based taco dinner recipe. Ground roasted nuts and chopped sautéed celeriac create a texture similar to ground beef, then classic taco seasoning does the rest. If you want a little heat, sprinkle some chopped jalapenos on top of these healthy vegetarian tacos.
raw material
½ cup walnuts
8 ounces celery (celery root), peeled and cut into 1-inch pieces
2 tablespoons corn oil
1 clove garlic, minced
1 teaspoon paprika
3/4 teaspoon cumin powder
1/4 teaspoon red pepper
¼ teaspoon salt plus a pinch, divided
⅛ teaspoon onion powder
⅛ teaspoon dried oregano
½ cup water
½ cup shredded peeled jicama and/or radish
1 tablespoon lime juice
8 tortillas, warmed
1 ripe avocado, sliced
½ cup fresh salsa or pico de gallo
¼ cup fresh cilantro
Place walnuts in a medium skillet and toast over medium heat until fragrant, about 2 minutes. Pulse in food processor to coarsely chop. Transfer to a small bowl.
Place the celeriac in a food processor and pulse until cut into 1/4-inch chunks.
Heat the oil in the pan over medium heat. Add the celeriac and cook, stirring occasionally, until tender, about 5 minutes. Add walnuts and garlic and cook, stirring, 30 seconds. Add paprika, cumin, crushed red pepper, 1/4 teaspoon salt, onion powder, and oregano; cook, stirring, 30 seconds. Add water and simmer for 1 to 2 minutes, until mostly absorbed but still flavorful. Remove from heat and cover to keep warm.
Mix the jicama (and/or radish) with the lime juice and the remaining pinch of salt.
Place the celeriac mixture into tortillas and top with jicama (and/or radish), avocado, salsa (or pico de gallo), and cilantro.
This product is imported from foreign countries. The supply depends on the delivery situation. It may be insufficient or out of stock!
🥗 Product Category (English)： Celeriac
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
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