On Sat, 25 Jan 2020 10:08:55 -0500, Gary > wrote:

>Boron Elgar wrote:
>>
>> Daniel wrote:
>> >Has anyone tried to experiment with celery root?
>>
>> I use it in soups.
>
>I've never used celery root. Only celery stalks and leaves.
>How does the root differ? Just curious. I might just like it.

Celeriac is generally not available at US markets, you'd likely find
it at some ethnic markets. I've tried it but don't like it, tasted
nothing like stalk celery to me plus its texture is not comparable.
One of my favorite celery-like vegetables is bulb fennel, I love its
texture and I happen to enjoy the mild licorice flavor... fennel
fronds are excellent for flavoring fish stock and the dried stalks are
excellent used as a rack for grilling fish. Sausage wouldn't be
saw-seege without fennel seeds. Fennel seeds are very often used as a
breath freshener, especially at 'Talian restaurants to nullify garlic
breath. I use Tom's of Maine Fennel Toothpaste, owned by Colgate.
https://en.wikipedia.org/wiki/Celeriac
https://www.amazon.com/dp/B00JUJ1ECU...xpY2s9dHJ1ZQ==