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Celeriac is the celery root: the oddiest and huglies vegetable I know. Its knobbly shape and its rough skin reminds me a Rhyno. Jet it’s celery-like taste is more nutty and delicate.
Clean the celeriac root removing the skin with a sharp knife. Chop the celeriac into long thin strips (julienne). As it tends to discolour and oxidize quickly, let it stay in a bowl of water, after chopping, with a tablespoon of white wine vinegar.
Drain and season with extra virgin olive oil, salt and pepper and nuts.
If you are not used to celeriac, you’d better know that firm and heavy ones are fresher.
Avoid those that are oxidized, discoloured or flabby: they are old and they might not be crunchy and crispy.
This side plate it’s really simple and quick to realize, but jet is tasty and very appropriate if matched with greasy main dishes…