One of the things I love about living in Germany is the strong belief in only eating seasonal foods. They celebrate asparagus season for god’s sake: http://germanfoods.org/german-food-facts/spargelzeit-asparagus-season-in-germany/ And right now, celery root is in season so I’m going to make me some of this! Thanks for the recipe, Tabitha!
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.
View original post 343 more words