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Celeriac (Apium graveolens Rapaceum Group, synonyms Apium graveolens Celeriac Group and Apium graveolens var. rapaceum), [1] also called celery root, [2] knob celery, [3] and turnip-rooted celery [4] (although it is not a close relative of the turnip), is a group of cultivars of Apium graveolens cultivated for their edible bulb-like hypocotyl, and shoots.
Celery is composed primarily of water (95%) but contains large amounts of vitamin K and negligible fat. The vegetable is commonly consumed raw in salads, cooked in soups and stews, or juiced. Celery seeds, which have a strong, aromatic flavor, are used as a spice or processed into celery salt.
Whether it's cherry tomatoes, crispy bacon, and hard-boiled eggs atop a cobb salad; croutons, parmesan cheese and that signature dressing on a Caesar salad; or apples, celery, grapes and walnuts ...
Egg salad is a dish consisting of chopped hard-boiled or scrambled eggs, mustard, and mayonnaise, and vegetables often including other ingredients such as celery. It is made mixed with seasonings in the form of herbs, spices and other ingredients, bound with mayonnaise.
Arracacha, peeled, boiled, and served on a plate. The most widely used part of arracacia is its starchy root. It cannot be eaten raw, but when cooked it develops a distinctive flavor and aroma that have been described as "a delicate blend of celery, cabbage and roasted chestnuts."
Boil the potatoes. Put peeled and sliced Yukon Gold potatoes in a large saucepan, cover with water by 2 inches, and add a generous couple pinches of salt. Place the pan on a burner, then bring the ...
Diced, salted herring covered with layers of grated, boiled vegetables (potatoes, carrots, beet roots), chopped onions, and mayonnaise. Egg salad: Worldwide Egg salad Egg salad is often used as a sandwich spread, typically made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery or onion, salt, pepper and paprika. Fattoush: Levant ...
Mary, Queen of Scots, ate boiled celery root over greens covered with creamy mustard dressing, truffles, chervil, and slices of hard-boiled eggs. [1] Oil used on salads can be found in the 17th-century colony of New Netherland (later called New York, New Jersey and Delaware).