Celeriac Stalks and Leaves – Try something new!
Trim the ends of the stalks and keep in a glass of water to keep fresh, if not using right away.
The stalks can be used now or be frozen for use later when making soups and stocks.
Use when cooking rice and other grains to give that celery flavor. Stuff a few stalks in the cavity of a chicken when roasting or line a pan with stalks bake a piece of fish on top.
The leaves can be used as a substitute for celery leaves or parsley.
Add finely chopped leaves to salads, rice dishes, potatoes, stir frys, and egg dishes.
The leaves can also be dried then crushed and put in a spice jar to use through the winter as a soup seasoning.
Dried, crushed celeriac leaves + sea salt = celery salt