Small Celeriac – organic
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Distance traveled : 30 Km in average
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4.00 $
4.00$ / 450g
Description
Celeriac has cream coloured flesh with a slightly stronger taste than celery. Wash and peel celeriac before or after cooking. It's flesh darkens quickly once cut. Either cook quickly or add lemon juice or vinegrette once chopped. It's usually eaten raw eather cut in slices, cubes or grated. A popular accompaniment is mayonnaise with mustard. Celeriac can be cooked alone or with other vegetables then mashed into a purée with potatoes, for example. It's also great in soups, and stews. Brasing is also a great way to prepare celeriac.
Produced by Ferme Les Petites Écores, Pointe-Fortune and distributed by Ferme Natura.
3 or 4 units for approx. 450g.
Celeriac has cream coloured flesh with a slightly stronger taste than celery. Wash and peel celeriac before or after cooking. It's flesh darkens quickly once cut. Either cook quickly or add lemon juice or vinegrette once chopped. It's usually eaten raw eather cut in slices, cubes or grated. A popular accompaniment is mayonnaise with mustard. Celeriac can be cooked alone or with other vegetables then mashed into a purée with potatoes, for example. It's also great in soups, and stews. Brasing is also a great way to prepare celeriac.
Produced by Ferme Les Petites Écores, Pointe-Fortune and distributed by Ferme Natura.
3 or 4 units for approx. 450g.
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