Subj : Re: celery
To   : JIM WELLER
From : Dave Drum
Date : Sat Aug 06 2022 04:56:00

-=> JIM WELLER wrote to BILL SWISHER <=-

 BS> dried celery leaves ,..  I generally toss some into the
 BS> crockpot no matter what I'm cooking.

 JW> Yeah it adds a nice flavour and is underutilised and overlooked by
 JW> so many people.

 JW> I'm surprised nobody has mentioned the third variety and the fourth
 JW> part of the plant .... celeriac root. It's quite popular in France
 JW> and Italy but almost impossible to find here.

I've never seen (that I remember) celeriac in any of my stupormarkups.
And the celery root is most trimmed from stalks of celery in produce
bins.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bruno Loubet's Celeriac Rémoulade
 Categories: Sauces, Vegetables, Herbs, Mushrooms
      Yield: 4 Servings
 
    350 g  Whole celeriac
      3 tb Mayonnaise
      1 ts Dijon mustard
      2 tb Gherkins; fine chopped
           Chives
    500 g  Mixed wild mushrooms
      1 tb Chopped shallots
      1 cl Chopped garlic
      1 tb Flat leaf parsley; chopped
      4 tb Olive oil
           Salt & Pepper
 
  Peel the celeriac then wash under cold water and then
  grate (not too finely). Combine the Dijon mustard, the
  mayonnaise, the chives and the gherkins, then add to
  the grated celeriac and mix well. Set aside
  
  Add olive oil to a large frying pan and place on a
  medium heat. Next add the shallots and stir well for a
  minute before adding the garlic and the wild mushrooms.
  Sautee until the mushrooms soften and start to colour
  slightly and then add the parsley and season with salt
  and pepper (tip: do not season the mushrooms until
  cooked as it will draw out all of the moisture too
  soon).
  
  To serve, spread a thin layer of the rémoulade on each
  plate and then top with the sautéed wild mushrooms. This
  light, seasonal dish is also great on its own or served
  with a little Bayonne ham (Palma ham is similar).
  
  RECIPE FROM: https://www.stylist.co.uk
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I only eat vegan pigs.
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