Roma celeriac is a umbelliferous plant known since ancient times and widely distributed in temperate climates. The stems of celeriac have an average weight of about 15 grams and are recommended to be peeled by making a small cut and gently pulling the fibers out before consumption. This makes the stems softer and more pleasant to taste.
The leafy celeriac has a strong aroma that is especially well preserved when frozen. For winter storage, celeriac leaves are washed, dried, cut into strips, and placed in a freezer bag. When preparing dishes, frozen leaves are added at the very end of cooking to preserve their aroma and flavor. The stems, however, are firmer and require longer thermal processing, so they are added at the beginning of cooking, cut into pieces, and may be frozen separately if needed.
Roma celeriac is widely used in cooking to prepare soups, meat dishes, and various sauces. Its unique aroma and texture make it an indispensable ingredient in traditional recipes, and proper storage and preparation allow you to fully enjoy its flavor.
