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Re: celeriac seeds

Square Foot Gardening List - http://www.flinet.com/~gallus/sqft.html

>Nancy F. wrote: Um... pardon my ignorance, but what  *is*  this?    ;-)

I love the 'Net! This should answer your question. -- Kitt

What is Celeriac? 

Available from October to April, celeriac is also referred to as knob celery
or celery root. Knobby and coarse skinned, celeriac is often neglected in
the market place because of its ugly appearance.  Celeriac is not the root
of common celery.  They are related, but celeriac is an entirely separate
vegetable that is grown for its edible root rather than its items. 

At harvest, trim the green stalks, then store the unwashed root in plastic
wrap in the refrigerator.  When ready to use, scrub the exterior thoroughly,
then remove the skin with a knife or vegetable peeler.  The root discolors
as soon as it is cut, so dip slices or pieces in a bowl of acidulated water
(water with lemon juice or vinegar added) until ready to use. 

The crunchy interior of the root is similar to the smooth, white flesh of a
raw potato.  Celeriac can be cooked like a potato: mashed, sliced and baked,
sautéed, pureed, or added to soups and stews.  A half cup serving of
celeriac has 20 calories. When compared to potatoes, celeriac is high in
fiber and calcium.  It is high in phosphorus and provides valuable B
vitamins as well as iron.  Celeriac's only drawback nutritionally is its
high natural sodium content.

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