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A turnip-like root vegetable that has a flavor similar to strong celery combined with parsley. Unlike celery, it must be pealed before it is prepared. Harvested when it reaches 2 pounds or less, the smaller roots are better than larger ones, which can be woody and hollow. This root can be eaten raw or baked, boiled, braised, or sautéed. As a raw vegetable, it is often grated into salads. As a cooked vegetable, celeriac can be a good substitute for potato dishes and it makes a nice complement to potato-cheese dishes. It can be added to risottos and also provide added body to soups, stews, and purees. When preparing, slice off the top and bottom to provide a flat surface for slicing stability and then begin to slice off the outside skin. This vegetable is commonly known as celery root and is also referred to as celery knob, soup celery, Verona celery, and turnip rooted celery.

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