Comments: Celeriac revisited: Gratin de céleri rave au bleu dana

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Celeriac is also a good soup material... I recently paired it with fontina (Italian cheese) but the original recipe suggested Cantal. It's also great as the first layer of a sheperd's pie (hachis parmentier). I've never tried with blue cheese though...

Celeriac is one of my favorite vegetables - whether mashed, in soups, roasted, etc etc!

Your use of it is much more refinined though - and none the worse for it.

Scott, I had a little left over from this dish (the head was too big for my gratin dish) and so I used up the remainder on Friday, when I made an Indian dinner. I included it in the mixed pakora platter and it was delicious - a little nutty and sweet and really lovely with the slightly spicy batter. I'll be posting the recipe in the next few days if you are interested!

Wow i love these recipes.. and Celeriac's one of my favorite vegetables - whether mashed, in soups, roasted muack.. muack.. Yellow pages

Wow i love these recipes.. and Celeriac's one of my favorite vegetables - whether mashed, in soups, roasted muack.. muack.. Yellow pages

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I loved your description of celeriac. That dish looks great. I had always thought of it as you did and had dismissed it. I might have to give it another try.

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I have never used celeriac in my cooking. I have noticed that all vegetables that I am not a fan of, usually taste better in soups. A great example of this is cauliflower. I can't stand the vegetable in any other way then in a soup. http://wen-designs.com/index.php/services/

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