This vigorous newcomer produces a hefty, 3"- to 5"-round root with a smooth white interior.
Besides classic French Celeriac remoulade, it is also fantastic peeled, cubed and boiled with Potatoes
and mashed with cream and butter. Celeriac is also brilliant in Celeriac Cutlets
; rich, puréed cream soups or parboiled and baked with julienned Leeks
as a gratin smothered in a nutmeg-laced cheese sauce. Celeriac is such a refreshing winter comfort food. Wait until you taste the perfection of Asparagus-Celeriac Benedict
on a snowy Sunday morning. (If you store partially sliced Celeriac globes in the fridge, you can use a cheese slicer to remove the exterior browned surface of the cut end. Works like a charm. A quick dip in lemon juice helps prevent discoloration just like it does for apples.) (OP.)
One packet of about 100 seeds