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    Kitchen Dictionary: celeriac

    The root of a celery, combines celery flavor with potato texture.


    Season: September - May

    How to select: Pick firm, small to medium-size roots with few rootlets or knobs. Soft spots are a signal of decal.

    How to store: Keeps in the refrigerator for 7-10 days in a plastic bag

    How to prepare: Trim the ends and peel the rough exterior. Eat raw, grated into salads. boil, braise, deep-fry, fry, puree, raw, saute, steam

    Matches well with: bacon, bread crumbs, butter, butternut squash, caraway seeds, cheese, cream fennel, garlic, hollandaise sauce, lemon, mayonnaise, mustard, nutmeg, olive oil, onions, parley, potatoes, thyme, vinegar, walnuts

    More Celeriac Recipes
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    Pan-Fried Pork With Celeriac-Potato Cakes

    Nutrition Facts

    Calculated for 1 cup
    Amount Per Serving %DV
    Calories 65
    Calories from Fat 4 (6%)
    Total Fat 0.5g 0%
    Saturated Fat 0.1g 0%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.2g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 156mg 6%
    Potassium 468mg 13%
    Total Carbohydrate 14.4g 4%
    Dietary Fiber 2.8g 11%
    Sugars 2.8g
    Protein 2.3g 4%

    How is this calculated?


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