Celeriac Recipe

This is an excellent vegetable, but is little known. The stalks of it

can hardly be distinguished from celery, and it is much easier

cultivated. The roots are nice boiled tender, cut in thin slices, and

put in soup or meat pies; or cooked in the following manner, and eaten

with meat. Scrape and cut them in slices. Boil them till very

tender--then drain off the water. Sprinkle a little salt over them--turn

in milk enough to cover them. When they have stewed about four or five

minutes, turn them into a dish, and add a little butter.

Vote