Autumn is my favorite time of year. The food, the weather and the upcoming holiday season. I've decided to start a weekly journal of my visits to Willow Creek Orchards and showcase the ingredients that we will be using in the restaurant. This week I picked up a few goodies, but I am very excited about the celery root. I love to use celery root in many different dishes. I tend to treat it like I would a potato. That is roasted, mashed, in soups or a combination with other root vegetables. You will find it tastes like a cross between conventional celery and parsley. The celery root can also be eaten raw, once peeled, and shaved over salads. This adds a great crunchy fresh flavor. Try it out. It is a great addition to one's culinary repertoire.
Chef's Notes: A vegetable peeler may not do with this tricky vegetable. The root has a thin, rough skin so use a knife until you come to the crisp white vegetable.
Stay tuned for recipes and new ingredients
Eat and live well!
Chef Anthony Boccella
