Welcome to the last FFwD recipe for this year.
This week's French Friday with Dorie recipe is Go-with-everything Celery Root Puree. In Australia, celery root is sold as celeriac, and is a strange looking beast that I have never purchased before. It is hard, brown and nobbly on the outside and is quite hard in the middle too, making it a challenge to peel. Peeling it is somewhat like peeling a pineapple, as you slice off the skin in chunks rather than thin strips.
I only made a half recipe of this puree, and I am glad about that - the celery taste was rather overwhelming, despite the presence of potato and several other ingredients, so unless you like celery, I wouldn't recommend trying this dish. I served it as a side with a beef stir fry with lots of sauce for the puree to soak up.
To see what the other Dorie cooks, thought, visit the LYL section of the website.
It is an ugly little knobby thing, isn't it?
ReplyDeleteIt definitely has a strong flavor and needs something that can stand up to it. Stir fry sounds like a good side choice.
Have a Happy New Year!
At least you made this last 2012 recipe. I'm skipping it myself.
ReplyDeleteI have assumed that celery root is our celeriac but wasn't certain - so thanks for confirming :) I do enjoy it so think I'd like this.
ReplyDeleteI know what you mean, it's a strange looking beast and not something that I had cooked with until the last few years!
ReplyDeleteI love love love this ingredient! Yours looks wonderful. I need to go get one and make it soon...I have made it before, but not her recipe, so I owe myself the chance to try a new recipe for it. I could eat anything celery flavored every day of the week I think.
ReplyDeleteI think there is a consensus traditional mash potatoes are the winner. Happy New Year.
ReplyDeleteYeah, if you don't like the flavor of celery, this dish isn't for you! Happy New Year, my friend!
ReplyDeleteThis was good, but it still needs a little something
ReplyDeleteand I don't know what that could be. We enjoyed it with choucroute and it paired well. Have a very Happy
New Year and I am looking forward to 2013 with more good
recipes.
I actually enjoyed the taste of this ugly root veggie. Sorry it wasn’t a hit with you! Happy New Year!
ReplyDeleteYeah, I don't think this one was a huge hit but I think we were all glad to give it a try. Now when we see the gnarly veg in the market we'll know what it tastes like. Happy New Year!
ReplyDeleteI've never bought it (or tried it that I know of!) before either. This wasn't my favorite either, but it had stiff competition in the kitchen today! Happy New Year!!
ReplyDeleteNice presentation of your Celery Root Purre - we had mixed reviews at our house - it is just like you said, if you like celery, you will also like this puree. I love your pretty plate! And I would like to send you and your family the very best wishes for the new year!
ReplyDeleteYes, it was quite strong. I had less than he recipe called for and added more potatoes to make up for it and it was still fairly strong. Happy New Year!
ReplyDeleteI think serving it with something saucy is key. We enjoyed this one, but you really have to like the flavour of celery.
ReplyDeleteI like celery in moderation. I have never had celery root before, but do intend to try this recipe to give it a go at least once.
ReplyDeleteMany of you discovered the secret. This purée is delicious if it's served with an entrée that is soupy, saucy or gravy-like. With mashed potatoes, you just have to add a little butter to make them sublime. Not so with celery root. Like you, I am glad I tried it. I probably will make it again. Glad that you could find it in your stores. Paula could not. I am sitting here in Nevada, Gaye. It's 6pm on New Years Eve. It occurs to me that you've already celebrated the New Year. So, from America in 2012, I wish you a Happy and Healthy New Year in Australia where it is now year 2013.
ReplyDelete