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...
January 18, 2007 9:57 AM
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 at Real Epicurean |
January 20, 2007 9:04 PM
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!
Meg in Paris |
January 21, 2007 2:17 AM
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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February 7, 2014 6:51 PM
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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Elisa Jed |
March 19, 2014 10:02 PM
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/
Charlie McPoyle |
April 3, 2014 6:27 PM
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