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Also called celeriac or knob celery, this crisp root has an assertive celery flavor. It must be peeled and is usually cooked as vegetable in butter, steamed or added to soups and stews. You can also boil and puree like potatoes, or even whip with potatoes for extra flavor. Celery root is also delicious deep-fried, when it takes on a slightly nutty flavor.

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Size: 1/2 CS
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Celery Knob

1/2 CS
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