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Old 09-18-2006, 05:30 PM   #21
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Before the advent of vegetables being flown into the country from all over the world, there was ONLY root veggies and things like brussel sprouts and winter cabbages, oh and frozen peas and beans here in Scotland. That's why we have loads of winter dishes based on potatoes, parsnips, French turnips and swede (rutebaga)!
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Old 09-18-2006, 05:33 PM   #22
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This is a great salad! Fennel, Mushroom, Celery Root and Parm Salad Recipe
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Old 09-18-2006, 07:01 PM   #23
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When I was watching my carbs I ate a lot of turnips - they are low in carbs and I never get tired of them.
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Old 09-19-2006, 07:47 PM   #24
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Smile What To Do With Celery Root

I have no idea what that is but by the comments from the other cooks and chefs I now know what a Celery Root is.

Thank You.

Jill and Jolie
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Old 09-19-2006, 09:25 PM   #25
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as stated by others here, great in various mixed root vegetable roasts, great cooked and mashed with potatoes etc, great added with gratins etc. Makes a wonderful puree on its own. Mild and savory.
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Old 10-02-2006, 06:34 PM   #26
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Well now I know what I want for dinner tonight; a celery root gratin. Yummmmy.
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