Also called Knob celery or Celery root, it is a kind of celery grown in Northern Europe and the Mediterranean for its edible root. The large, bulbous root, ideally 10-12cm in diametre, has tough, rough, brown outer layer, peeled to leave the white-beige interior that has a strong celery flavour. It can be eaten raw, roasted, fried, or made into a soup.
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