celeriac
The thick, knobbly root of a type of celery, with a strong celery flavour and firm, pale flesh.
In German-speaking countries and in Britain, celeriac is sold in almost every supermarket; in North America it is more likely found in larger supermarkets, at markets or in specialty grocers, often labelled celery root. The hard, earthy skin is cut away thickly, and the flesh darkens slightly in air but stays pale with a little lemon juice.
Substitute:
Celery stalks give the flavour but not the starchy, firm bulk; combined with some parsley root, parsnip or potato they come close in soups and stews, though raw salads and purées lose their characteristic texture.
Used in
Andrássy-rostélyosBraised beef steaks with fine root vegetable sticks and a sour cream sauce90 minDeák-rostélyosBraised beef steaks in a paprika and root vegetable sauce finished with sour cream2 hEszterházy-rostélyosBraised beef steaks in a tangy sour cream sauce with fine strips of root vegetables2 hGulyáslevesHungarian goulash soup with beef, root vegetables and csipetke in paprika broth2,5 hJókai-bablevesHearty bean soup with smoked pork, paprika sausage and csipetke3 hÚjházi-tyúkhúslevesGolden, clear hen soup with plenty of vegetables, mushrooms and vermicelli3 h