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By Bill Altreuter

I bought a celery root the other day, a smallish one, about the size of my fist. Cubed and boiled it with potatoes in about a 1/3 ratio it was delicious, adding a tangy earthiness to the spuds. Funny how it goes with vegetables-- when I don't know how to work with something I am unfamiliar with I usually just take a pass. I'm thinking I want to make a gratin next, and at some point celery remoulade.

Full post as published by Outside Counsel on January 18, 2010 (boomark / email).