Celeriac in the News — Le céleri-rave dans le journal
I think that if I had been told that my brother’s celeriac would be in an American newspaper one day, I would have looked back and laughed really hard. But eh, things happen, and this makes me smile, because it is in the news!
I am delighted to have been given the opportunity to now regularly contribute to the Boston Globe’s Seasons Column, and my first article is about celeriac. A vegetable that I simply love to eat and prepare, cooked or raw.
The article is entitled An Underrated Vegetable, and there is a gratin recipe too, using celeriac, parsnip and potato.
Voilà ! I hope that you enjoy it. I am also dedicating this article to my family in France, because they inspired me to write about this wonderful vegetable that they are so lucky to grow!
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It looks like a homeless guy on your first picture;-)
Comment by Lolotte — On October, 31st, 2007 at 1:46 pm
j’aime beaucoup ce cèleri, je le coupe en julienne et le mets dans les légumes, avec des épices, etc..
Comment by lory — On October, 31st, 2007 at 2:18 pm
I LOVE celery. I TOTALLY agree that it is completely underated. one of the most useful produce items around.
Comment by Katie — On October, 31st, 2007 at 2:21 pm
Oh, a completely forgotten knurl. Here in the US folks seem to eat celery stalks all the time, but the root … Not so often. I love it in soups and once I made a salsa where it made itself right at home.
And congratulations to being a regular contributor to the Globe. Terrific!
Comment by Christina — On October, 31st, 2007 at 2:26 pm
Evidemment que j’enjoy ! C’est beau !
Comment by Sophie — On October, 31st, 2007 at 4:27 pm
Tres tres joli! Je suis une fan aussi.
Comment by Vanessa (CM) — On October, 31st, 2007 at 4:42 pm
One of my favorite vegetables, it must be wonderful to eat it freshly harvested (the ones we get here are so often a little tired by the time they make their appearance at the grocery store). Lovely photos.
Comment by mary — On October, 31st, 2007 at 6:03 pm
that is so cool! I wish they had this veggie here.
Comment by Kat — On October, 31st, 2007 at 6:09 pm
I’m so proud of you for your Globe contributions. The recipe looks great. I’m looking forward to more celeriac from my winter CSA.
Comment by Tammy — On October, 31st, 2007 at 7:51 pm
It is hard to find here, but when I can I snatch it up! A gratin is the best place to use it! I find it a hard little “bulb” to deal with, but the results are well worth it! A heavenly flavor!
Comment by Deb — On October, 31st, 2007 at 7:51 pm
A bit embarassing…but now I finally understand where celery comes from! And your shots are beautiful…transforming that gnarly, strange thing into a work of art.
Comment by Reva — On November, 1st, 2007 at 4:29 am
bravo ….belle contribution à ce légume souvent mal aimé et pourtant …..
Comment by mercotte — On November, 1st, 2007 at 5:42 am
I just wrote about celery root on my blog as well! I am completely smitten. Don’t judge a book by its cover, right??
Comment by Dana — On November, 1st, 2007 at 8:27 am
Beautiful photo! I love celeriac, and often serve it mashed, instead of potatoes. Wonderful, wonderful flavor.
Comment by Ann — On November, 1st, 2007 at 9:41 am
je viens de découvrir votre site et je le trouve très beau. Les photos sont magnifiques…
Comment by sev — On November, 1st, 2007 at 11:40 am
Congratulations! I hope my grocery stores here in Cambridge are reading your article and will be placing orders. I’ve had it raw in remoulade which is fantastic, I am looking forward to trying the gratin!
Comment by Sara — On November, 1st, 2007 at 4:17 pm
la 1ère photo est fabuleuse j’ignorais qu’un céleri avait ses ramifications!
as tu déjà essayé d’associer la truffe avec le celéri? une purée de céleri maison à l’huile de truffe… un vrai régal à se damner .
toutes mes félicitations pour ta réussite journalistique entre autres.
Comment by astridcmoi — On November, 1st, 2007 at 4:46 pm
enjoy the celery taste~
so big one,hehe
Comment by YOYO's Cooking — On November, 2nd, 2007 at 3:39 am
Je suis toujours épatée par tes photos.
Le céleri-rave est un légume qui gagne à être connu et reconnu.
Comment by menus propos — On November, 2nd, 2007 at 4:00 am
I love it too! Definitely underrated…I recently had it at a restaurant, and it had been awhile since I’ve tasted celeriac. It is so good, with its unexpected celery flavor. I wish the ones in the market were as good looking as your family’s! Congrats on your article!!
Julie
Comment by Julie O'Hara — On November, 2nd, 2007 at 10:30 am
Thank you all. Merci beaucoup. I so much agree with you. This vegetable truly deserves more attention!
Comment by Béa — On November, 2nd, 2007 at 10:59 am
C’est très beau cette photo de céleri…dans une masse de cailloux….
Comment by Eleonora — On November, 3rd, 2007 at 1:48 pm
on dirait presk une mandragore de harry potter!!!
bravo pour le celeri ds le journal de boston!!!
Comment by stella de la rhune — On November, 4th, 2007 at 3:49 am
I know these are not the sexiest veggies around but these three together I think really are whoopers for taste. Thanks much for this one.
Comment by MyKitchhenInHalfCups — On November, 6th, 2007 at 11:32 am
Celery is delectable, and growing it at home is a two-season process, but really worth the time and trouble. The issue I have with commercially grown vegetables is that they are usually quite insiped and tasteless, with the added burden of residual poisons trapped in their watery fibres from all the fertilisers and pesticides that the plants get innundated with. Home grown is best!
Comment by Sue Cater — On November, 23rd, 2009 at 4:21 am