Spring is a month away still, so nothing's growing out there. Whoops, we take that back.
Plenty is growing right now... just look at the green grass on the hillsides. And some edibles are growing, too, including celeriac. You read that right, celeriac; it's like celery, but it's not exactly celery.
What do you do with it? That's the central question of this month's food segment, Savor, with our partner Will Smith. He brings in some food experts from Ashland's Amuserestaurant. We find out what celeriac tastes like, and how it is used.
Celery Root Remoulade:
½ Cup mayonnaise, homemade is best
1 Tbsp lemon juice
1 Tbsp Dijon mustard
2 Tbsp capers chopped
2 cornichons chopped
2 Tbsp chopped parsley
1.5 lbs julienned celeriac
Combine all ingredients, mix well