26 THE BOOK OF RARER VEGETABLES 



blanched. I have referred to varieties, and there are 

 three well worth naming. The Giant Prague, a large 

 root, and one that is much grown in Germany. It is 

 of good quality, being solid and a good keeper. The 

 smaller Erfurt Celeriac, a most useful garden variety 

 and of splendid quality. This is a favourite in the 

 London market, and one of the varieties much imported. 

 The Paris Ameliore, a variety much grown for the Paris 

 markets, is also very good. There are several others, 

 but those named are enough for all purposes, as they are 

 the best. 



To COOK CELERIAC 



To cook Celeriac, peel the roots, quarter them, and 

 plunge them into plenty of boiling salted water and boil 

 them till tender, either in the water used to blanch them, 

 or else in weak stock. They are then served with a 

 sauce according to taste. Celeriac, in the form of a 

 puree, makes a useful garnish for poultry or cutlets. 



It is also delicious when cooked and served in the 

 same way as Beetroot, being sliced and placed in vinegar ; 

 or it may be sliced in a raw state and fried in butter till 

 nearly brown. 



