Potato and celery root gratin

Wow. I’m still hung over from my late Thanksgiving feast two weeks ago. It was the first time that I’d really cooked a holiday meal for a group of people, so I was hell bent on making it amazing and over-the-top. It was. There were only four of us, and I made way too much food. Two of the dishes were repeats, but the others were brand new recipes that I’d been dying to try.

In France, celery root is quite common, and is often served raw and grated in a light mayonnaise-based sauce. It has a deliciously sweetish flavor that is surprising, and not like anything I’d ever eaten before. A few weeks ago I brought some leftover boeuf bourguignon to work for lunch. I was eating and talking about food with my colleagues as usual, when one of them mentioned that her favorite side dish for the classic French stew was mashed celery root. This opened my eyes to a whole new realm of possibilities using cooked celery root.

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