I have made Delia’s celery and celeriac soup for years. This time, the celeriac has gone brown even after 3 hours cooking. Not sure it tastes right either. It was white at the start of cooking. Any idea what has gone wrong?
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Hello,
Raw celeriac goes brown when it’s exposed to the air for too long.
Could it be that the prepared celeriac was left too long before the stock was added?
Kind regards
Lindsey