The celeriac is plopping away. We’re having creamed celeriac by way
of veg to go with today’s Turkey Quiche.
It’s not often I cook with celeriac. It’s one of those veg I tend
to forget about. However, last week I bought a root to put some in a Shepherd’s
Pie. There’s a lot left.
Yesterday the Fox cooked a Tuscan Chicken & at the last moment
we remembered the half of aubergine so he added it along with the tomatoes. In
the process I also came across the celeriac & thought, puréed, it would be
rather nice with the dryness of the pastry of today’s quiche, hence the
plopping away now.
I rather like the gentle celeriness of celeriac. I find cooked
celery a bit much, a bit overwhelming, but the gentler taste of celeriac is
enjoyable, especially when it is tempered with milk or cream & a bit of
butter. I’m really rather looking forward to it. It’ll will make quite a
change.
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