I have an ongoing love affair with Celeriac (also known as Celery Root). Often friends say ‘I don’t like celeriac’ but when I dig a little deeper they’ve often only tried it once and it’s been badly cooked or plain, so I make it my mission to change to initiate them into the world of celeriac lovers.
One of the reasons I love celeriac is its versatility. It’s brilliant at absorbing and mixing in with a vast range of flavours and textures whilst retaining a quite confidence through its subtle but somewhat nutty flavour.
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