A Jewish Grandmother: Original, unedited daily musings, and host to the monthly Kosher Cooking Carnival. **Copyright(C)BatyaMedad ** For permission to use these in publications of any sort, please contact me directly. Private accredited distribution encouraged. Thank you.
My husband makes the Chicken Soup, and one of his favorite ingredients is celeriac, but just the leaves.
That leaves us with the roots, which end up waiting in the bottom of the fridge for me to inspired and motivated. To be honest, those roots aren't very attractive, and you need a steady hand and sharp knife to get them in condition to be used as a food ingredient.
There are three basic things I do with them:
cook them with other vegetables in the oven, not very popular
This week I made a salad with them. I also shredded carrots and an apple in the food processor. For extra sweetness, I also threw in some dark raisins. I used my usual salad dressing, olive oil and freshly squeezed lemon juice. It was a great success and very popular with our guests.