The number one item that seems to perplex cashiers in various grocery stores (in various parts of the country) when I bring it to the checkout is celery root (aka celeriac) — depicted in the 2nd pic. I usually find myself explaining what it is. (And, not too many years ago, I wouldn’t have known what is was either). I think it’s because it might be one of the most under-the-radar (and underrated) vegetables in cooking. Pictured is my yummy lunch today that I made with leftover mashed celery root from the other day. Celery root pancakes (mashed celery root, scallions, tarragon, one beaten egg, salt, pepper, and a couple of tablespoons of all purpose flour — stirred together into a “batter” ; scooped into a stovetop skillet sprayed with organic canola oil and browned on both sides. Garnished with yogurt horseradish cream and chopped parsley. So easy. I think I’m going to start making these regularly! If you have any celery root questions, ask away. I’m always up for food questions. :))) #dotrythisathome #celeryrootpancakes #celeriacpancakes #lowishcarb #mashedceleryroot #cookingwithleftovers #yogurthorseradishcream #tarragon #reinventyourleftovers #forkyeah #eeeeeats #eatstagram #foodstagram #feedfeed #food52 #food52grams #huffposttaste #thehungrytruffle #gracegothamgourmet #tasseltotable https://www.instagram.com/p/Bw4v5pqnXw2/?utm_source=ig_tumblr_share&igshid=n09yqi74k8aw
