Celery root – or celeriac, if you want to be all proper about it – is no beauty! But at this time of year, it’s a root worth digging deep for – all buttery, earthy taste and satin texture.
I had a rumpus of a time writing this story! – except for one part: standing on the freezing porch trying to take a glamorous photograph of rapidly cooling lentils. Yeah, that part.
Recipes from Gourmet Today and Plenty are featured in this story. You can read more about those books – and over 250+ cookbooks worth giving this holiday! – on my cookbook-rating app, CookShelf. Available for both iPhone/iPad and Android devices and updated regularly.