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.
this week our flagship product, it is the fresh cranberries come to us at this time of year, the centre-du-québec. bonne boîte bonne bouffe will not forget and planned... Read more
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 at... Read more
parsnips are believed to be native to the eastern mediterranean area and north-eastward, including the caucasus. it was widely used by the ancient greeks and romans, but it was not... Read more