eating with the seasons: february


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Celeriac is one of my favourite vegetables, and one of the few good things about winter.

It is earthy, nutty and light. Slightly like celery, but more creamy and comforting. Celeriac is great added to mashed potato, cooked with cream and cheese as a gratin, and pretty tasty raw in a salad. Over the last few years it has also slipped into our Christmas traditions to make (and eat) vast quantities of celeriac remoulade.

Tonight I made Nigel Slater’s celeriac and meatball broth and it was so good! Perfect winter comfort food to slurp from bowls whilst cosying up indoors away from the stormy weather.


4 thoughts on “eating with the seasons: february

  1. mir Reply

    i see it at the supermarket but never tried it… will check out the recipe and try it once 🙂

    1. hellomistermagpie Reply

      sounds great! I can really recommend the Nigel Slater recipe, it’s nice and easy too! 🙂

  2. Gillian Reply

    Mmm, I love celeriac, you’ve reminded me that I’ve not bought one for ages! I like it mashed with potato but I’m loving the sound of it baked in a gratin. Yum. x

    1. hellomistermagpie Reply

      Celeriac gratin is delicious, always makes me think of French bistros for some reason! Enjoy it! x

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