I’ve recently fallen in love with celeriac, or celery root. It looks like one of those horrible screaming roots from Harry Potter, but it tastes like summer. Paired with meat it’s a perfectly crisp, light flavor.
Matthew made this celeriac side dish for a dry aged steak, which is aged with mold. The guy at the meat counter clarified three times that there would be mold on the steak. But damn if it wasn’t the most delicious meat I’ve had in a long time.
A few nights ago I made celeriac apple soup from this recipe, but I added black forest ham bacon. Yum.
Here’s a picture of a celery root I stole from Wikipedia. Look for it at the store. All you have to do is slice off the yucky outer layer, then chop it and add it to anything.
Tags: ideas about food
Celery root is my favorite! I chop it into cubes and fry it and eat it instead of potatoes with fish.