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Some Kitchen Kinks: Celeriac

Celeriac.-This vegetable is also known as "knot celery" and "turniprooted celery." The roots, which are not the stalks are eaten. They are more often used as a vegetable than as a salad.

Pare the celeriac, cut in thin, narrow slices, and put into cold water. Drain from this water and drop into boiling water and boil thirty minutes.

Drain and rinse with cold water. The celeriac is now ready to be prepared and served the same as celery.

Puree of Celeriac. 1 quart celeriac cut in dice. 2 tablespoonfuls butter. 1 tablespoonful flour. 1 teaspoonful salt. 1 gill stock or cream.

Cook the celeriac thirty minutes in boiling water, rinse in cold water, then press through a purée sieve.

Put the butter in a saucepan and on the fire. When hot add the flour and stir until smooth and frothy, and then add the strained celeriac and cook five minutes, stirring frequently.

Add the salt and stock or cream and cook five minutes longer. If the purée seems dry, add more stock or cream. The vegetable varies as to the amount of moisture it requires.

It should be eaten very hot. If used as a garnish, it is generally put in the center of the dish and the poultry or meat placed on it or around it.

Otherwise it may be served on toast or fried bread as a dish by itself.