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Savor: Not Celery, Celeriac

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William Smith
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Celeriac au naturel, and celery root remoulade.

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 Amuse restaurant.  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

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The Jefferson Exchange is Jefferson Public Radio's daily talk show focused on news and interests across our region of Southern Oregon and Northern California. Angela Decker is the senior producer, Nash Bennett is the assistant producer, and Geoffrey Riley hosts the show.