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. 
