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A celery rib is one of the individual stems that make up the larger bunch of celery, or "stalk." In botanical terms, a rib is a single segment of the plant, and in culinary usage, it is the part ...
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.
1 medium celery root, (about 3/4 pound) peeled and cut into thin 2-inch-long matchsticks; 3 celery rib, thinly sliced on the diagonal plus 1/4 cup celery leaves; 3 large radish, very thinly sliced; 1 / 4 cup parsley leaves
Celery leaves are pinnate to bipinnate with rhombic leaflets 3–6 centimetres (1– 2 + 1 ⁄ 2 inches) long and 2–4 cm (1– 1 + 1 ⁄ 2 in) broad. The flowers are creamy-white, 2–3 mm (3 ⁄ 32 – 1 ⁄ 8 in) in diameter, and are produced in dense compound umbels.
The edible portion is a rhizome (an underground stem) that is also a tuber. The "eyes" of the potato are lateral buds. Potatoes come in white, yellow, orange, or purple-colored varieties. Sugar cane The edible portion is the inner stalk (stem) whose sap is a source of sugar. In its raw form chewing or extraction through a juicer extracts its juice.
The individual umbels are 1–2 cm across with 10–20 flowers and 1–5 tiny bracteoles. The actinomorphic flowers are small, with 5 yellowish petals and 5 tiny, green sepals, 5 stamens and (if present) 2 styles. [2] Sometimes there are 4 or 5 peduncles branching from the top of the stem, giving the impression of an umbel of umbels of umbels.
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Preheat the oven to 375°. Spread the walnuts in a pie plate and toast for 7 to 8 minutes, until golden. Coarsely chop the nuts. In a large bowl, whisk the 3 tablespoons of olive oil with the ...