Sentences with phrase «celery root at»

I found this lovely, gnarly celery root at the Moss Street Market last weekend and was very excited to turn it into soup.

And I need to stop walking by that celery root at Whole Foods like it's something from outer space.

I could do nothing but glancing celery roots at a supermarket because I wasn't brave enough to cook the head - sized veg.

Not exact matches

I've never tried celery root before, but I recently discovered I'm allergic to potatoes, so I'm may be giving this a try soon... Thanks so much for sharing it at Savoring Saturdays, Kaila.

This celery root puree with truffle and leek is quickly becoming a winter comfort food favorite at my house.

If I've convinced you to give celery root a try, you can find it at the University Farmer's Market at Willie Green's.

I recently had a celery root soup at a restaurant here in NYC.

The next time you are at the grocery store and see that gnarly looking vegetable called celeriac (celery root), pick one up and try it.

Don't be afraid that your more traditional family members will stick up their noses at the celery root and parsnips — these are still very much mashed potatoes — and they're the perfect foil for gravy (like my delicious vegan gravy!)

just had a wonderful salad like this but with celery root, brussels sprouts, etc. at Cookshop in manhattan and it was divine!

Celeriac, also called celery root, has a gentle flavor, somewhere between parsnips and celery — it manages to be delicate and hearty at once.

Celery root is definitely an ingredient that I only started cooking with in recent years — kind of intimidating at first, haha.

I get celery root, tomato, and some Silk almond milk as a base to thicken it a little bit, and then maybe I'll add pan-fried garlic on top, maybe some truffle oil — whatever I have at the time, I'll throw it in.

Ingredients For every three quarts of water add: 1 large onion, chopped 2 carrots, sliced 1 cup of daikon or white radish root and tops (ideal, but optional) 1 cup of winter squash cut into large cubes 1 cup of root vegetables: turnips, parsnips, and rutabagas for sweetness 2 cups of chopped greens: kale, parsley, beet greens, collard greens, chard, dandelion, cilantro or other greens 2 celery stalks 1/2 cup of seaweed: nori, dulse, wakame, kelp, or kombu 1/2 cup of cabbage 4 1/2 - inch slices of fresh ginger 2 cloves of whole garlic (not chopped or crushed) Sea salt, to taste 1 cup fresh or dried shitake or maitake mushrooms Instructions - Add all the ingredients at once and place on a low boil for approximately 60 minutes.