Every night for two weeks you go to bed at the same time and see what time you wake up by yourself next morning. For the first few nights you might well be catching up on missed sleep, but after that the time you wake up gives an indication of the length of your ideal nightâs sleep.
Celeriac. Pronounce it: sell-air-e-ak. The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like flavour, with nutty overtones. Try it as mash, in big-flavoured, slow-cook dishes, or in its classic form, and as they do in France, as a remoulade.n the salad drawer of your fridge before use. Celeriac discolours quickly, immerse in a bowl of water, after chopping to size, with a squeeze of lemon juice or a splash of white wine vinegar added (also known as 'acidulated water').
Despite its association with root vegetables, celery root (or celeriac, as it is sometimes called) has a certain panache. Perhaps this is due to its honored place in the French specialty, celery remoulade, or because it makes such luxurious pairings with dried cepes or with tender artichoke hearts. In the form of a distinctive salad or soup, celery root is often served apart from the meal, either first or as a separate course. Most cookbooks, however, simply ignored the vegetable, also called soup celery, celery knob, and turnip rooted celery -- by any name.