Celery root ground

also: celery tuber

Description:
The celery plant yields three spices, celery root, celery seed, and celery leaves, which are very similar in taste but different in application.

Celery root plays an important role throughout Europe in the preparation of broths, stocks and soups. Occasionally small amounts also go into tomato sauce for pasta.

Usage:
Celery root can be added at the beginning or end of the preparation of the dish. For use in stocks or soups, we recommend about 2 tsp per liter of liquid.

Known dishes:
Meat broths, vegetable broths.

Aroma/Taste:
Reminiscent of parsley and lovage.

Harmonizes with:
Coriander leaves, Cumin, Lovage, Clove, Parsley, Pepper, Mustard.

Origin:
Poland