Celeriac 7790Debbie Also known as Celery Root, Celery Knob and several other names. I use it mostly when...
AlleyGator
You're missing out on one of life's great pleasures. While leek needs to be cooked finoch is best raw.... a wooden board, a sharp parer, a big fresh ice cold dewy bulb of finoch, and a spoonful of kosher salt for dipping... and a sweet sopressata... lovely. For dessert, a bowlful of raisins and almonds, honey cake, and slivavitz.
Celeriac 7793This was a recipe from Bistro Cooking by Patricia Wells. And the above was my own suggestion. Here are two more suggestions-recipes. The...
fennel FEHN-uhl There are two main types of this aromatic plant, both with pale green, celerylike stems and bright green, feathery foliage. Florence fennel, also called finocchio, is cultivated throughout the Mediterranean and in the United States. It has a broad, bulbous base that's treated like a vegetable. Both the base and stems can be eaten raw in salads or cooked in a variety of methods such as braising, sautˇing or in soups. The fragrant, graceful greenery can be used as a garnish or snipped like dill and used for a last-minute flavor enhancer. This type of fennel is often mislabeled "sweet anise," causing those who don't like the flavor of licorice to avoid it. The flavor of fennel, however, is sweeter and more delicate than anise and, when cooked, becomes even lighter and more elusive than in its raw state. Common fennel is the variety from which the oval, greenish-brown fennel seeds come. The seeds are available whole and ground and are used in both sweet and savory foods, as well as to flavor many LIQUEURS. As with most seeds, they should be stored in a cool, dark place for no more than 6 months. Though common fennel is bulbless, its stems and greenery are used in the same ways as those of Florence fennel. Fennel is available from fall through spring. Choose clean, crisp bulbs with no sign of browning. Any attached greenery should be a fresh green color. Refrigerate, tightly wrapped in a plastic bag, up to 5 days. Fennel is rich in vitamin A and contains a fair amount of calcium, phosphorus and potbuttium.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst. ---
Sheldon
