Subj : Re: celery
To   : Ruth Haffly
From : Dave Drum
Date : Wed Aug 10 2022 05:43:00

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I'm not much of a browser. I hit the produce aisle(s) for specific
 DD> items and move on to the meat counter .... where I do parse the whole
 DD> thing before telling the meat-bot what I want.  Bv)=

 RH> I'll browse both meat and produce sections, especially in the better
 RH> stores. I found fresh parsnips in the Raleigh Wegman's a couple of
 RH> years ago, then in the Wake Forest one when it opened up. I usually get
 RH> some to use in winter time cooking, things like beef stew or a mix of
 RH> carrots and parsnips as a side dish.

About the only place I browse the offerings is at the Farmer's Market.
In a store/stupormarkup produce aisle I grab what I came there to get,
toss it in the trolley and move on to the next need. Very rare for me
to make an impulse buy on a grocery run.

 DD> That being said - my HyVee probably has it. They have an *extensive*
 DD> produce department.

I just checked their "Aisles Online" and they've never heard of it. Bv)=
I'll ask the produce manager when I next visit. I did ask at Humphrey's
Market (my usual source for meat) and I was told "It's not in season
right now. We'll probably have some next spring."

 RH> You might find it there. Back when Steve was taking German at the
 RH> Defense Language Institute in Monterey, CA, at a class family picnic
 RH> one of the instructors brought a celery root salad. If I remember
 RH> rightly, I also saw celery root in grocery stores/on produce stands in
 RH> Germany. Not totally unknown, just have to know where to look.

Celeriac is a root vegetable closely related to celery, parsley and 
parsnips.

Its scientific name is Apium graveolens var. rapaceum, and it's also 
known as turnip-rooted celery, knob celery or celery root.

It originated in the Mediterranean and belongs to the same plant family 
as carrots.

Celeriac is well known for its strange appearance. It looks similar to 
a misshapen turnip and is off-white with a rough, knobby surface 
covered in tiny rootlets. Its smooth, white flesh is similar to a potato.

Cribbed from: https://www.healthline.com/nutrition/celeriac

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cabezas De Opyo (Chicken w/Celeriac)
 Categories: Poultry, Vegetables, Citrus
      Yield: 6 Servings
 
      4    Celeriac roots
      3 lb Chicken; in 8 pcs, loose
           - skin & fat discarded
      1 lg Carrot; sliced
      1    Celery rib; sliced diagonal
      1 ts Salt
    1/8 ts Pepper
      2 c  Water
      1    Lemon; juiced
 
  It is only the celeriac root that is eaten; the green
  tops are bitter and are discarded. The flavor is that
  of mild celery and is much appreciated during Passover
  when celeriac becomes available on the vegetable stands.
  
  Peel the celeriac roots and cut then into 1/4" slices.
  Set aside.
  
  Put the chicken, carrot, celery, salt, pepper, and
  water in a pan, bring to a boil over moderate heat,
  and cook, covered, for 1/2 hour.
  
  Put the celeriac slices in a lightly oiled baking dish.
  Arrange the chicken pieces over the slices and carrots
  and celery over that. Pour the broth and lemon juice
  over all.
  
  Bake in a 350ºF/175ºC oven for 30 minutes.
  
  Serve warm with matzoh and salads.
  
  Serves 6.
  
  Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes
  Created in Exotic Sephardic Kitchens from Morocco to India
  
  Uncle Dirty Dave's Archives
 
MMMMM

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