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Celeriac
A large root vegetable with a taste of celery, celeriac is sold without its leaves. To prepare, peel like potato, rinse and keep in acidulated water until ready to use. It can be mashed, roasted, boiled, steamed or made into soup. Shredded, blanch for a few minutes in boiling water and then cooled, it can be served as a salad with a vinaigrette or piquant dressing. It is the main ingredient in the classic French remoulade.
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When substituting dried herbs for fresh herbs use approximately a third of the suggested quantity, as the dried herbs will tend to be more pungent. However, the older the dried herbs the less flavour they will have, so taste as you go.
Glossary
Semolina
Ground durum wheat, available fine, medium or coarse. Used for desserts and to make couscous.
