All right, next weekend I'm picking up some celery root and the one after that will be fennel. I'm going to start working my way through vegetables not in our usual rotation.

Whoops, doing it in the opposite order: this week fennel (I think with some salmon), next week celery root.

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OK, I'm going to try cubing and roasting some celery root with carrots tonight!

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meat of the salmon-y variety (but mostly the celery root thing) 

Cubed, tossed with some olive oil and salt and pepper, roasted up at 425°F for 30~40 minutes, tossed again in finely chopped chives and rosemary; plated with some baked salmon, spinach with toasted sesame seeds, and a cherry tomato / basil / feta salad.

The celery root wasn't bad! Pleasant aroma, nice texture, slightly bitter on the finish but not displeasingly so. I think I'd prepare it differently next time, maybe in a soup? Qualified success though!

unpleasant body functions, but still cooking related 

I have discovered that apparently celery root makes me quite gassy. This surprises the heck out of me because celery itself doesn't at all.

😬

Welp. Live and learn, I suppose.

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meat of the salmon-y variety (but mostly the celery root thing) 

@gnomon I like to do half-celeriac/half-potato, or half-celeriac/half-parsnip mashes. They’re less troublesome in terms of what you said downthread and the other starch’s sweetness provides a nice contrast.

meat of the salmon-y variety (but mostly the celery root thing) 

@nsmckinnon ah, this is wise advice! Thank you, I'll make sure to apply it next time. (And it's good to know that my results are not uncommon!)

meat of the salmon-y variety (but mostly the celery root thing) 

@gnomon no worries. I also partly do it because I very rarely get celery root and it’s rather expensive, so the other starch also adds bulk while lowering cost!

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