When I read this post by blogger Cheryl Sternman Rule at 5 Second Rule I had to laugh. Buying celeriac almost always prompts a quizzical look from the checkout clerk. Who can blame them? It’s nubby, dirty, and hardly looks delicious.
But as Cheryl proves with her recipe for Golden Beet and Celeriac Remoulade, beneath that gruff exterior is a crunchy, flavor-packed root worth seeking out.
Now I’ll never see celeriac in the store without chuckling over Cheryl’s hairball association.
Creamy, crunchy Golden Beet and Celeriac Remoulade