Celeriac – growing wild thousands of years ago around the Mediterranean as celery, it was used as a laxative and diuretic, to dissolve gallstones and sooth the nerves. The Italians really cultivated the bitterness out of it and ate it as a vegetable in the 17th century. By the 19th century it was common fare in Europe and the USA.
Celeriac is a turnip like root of a variety of celery and favoured in Eastern Europe, where I feel under its charm. It is fabulous roasted on its own but and great addition to winter soups.
Ayurveda says it is sattvic and good for the mind and excellent to support rejuvenation of bones, joints, arteries and connective tissue.
TIP. It makes wonderful chips!…peel and cut into chips and just toss in a little ghee and roasted in the oven (180C) for 10-15 minutes (it can be dry roasted too).« Browse all ingredients