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Celeriac

Celeriac—a variant of celery—is also known as celery-root. This white-fleshed vegetable lends itself well to soups, stews and salads, while the stalks and leaves, if attached, are good minced and used for flavouring. Celeriac is delicious raw in a salad or cooked, boiled, mashed, fried, or baked. A native of the Mediterranean region, celeriac is a member of the Apiaceae family, which includes carrots, parsley, garlic and coriander.

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