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Celeriac (Apium Graveolens var. Rapaceum)

A variety of celery with a swollen edible turnip-like root - for this reason, it's sometimes known as 'turnip-rooted" celery.

Celeriac grows easily in well-drained soil, taking about 200 days from seeding to maturity. The root measures up to 15cm/6 ins when fully mature (but can be eaten earlier). It must be peeled before use, and quite a lot of the initial weight is lost doing this, as the skin is very uneven.

Once peeled, the vegetable should be keep in acidulated water (water with a little lemon juice) - to stop it discolouring. It can them be cooked in any style suitable for parsnips, swedes or turnips.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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