I really didn’t start eating celery root until the last few years cooking through these French-ish cookbooks, but now it’s something we eat at least every couple months. I love the vegetal flavor it gives purées, and definitely prefer to have it with some potato to avoid the slightly gummy texture of celeriac alone.
I’m so glad Betsy thought to nominate this recipe since its ingredients may not be in season again before we finish the book! And what a delicious, simple recipe that I think really embodies the best in French (or any) cuisine. I served it over a bed of brown rice with a drizzle of lemon-tahini dressing.[Read more…]