Celery root. Every year, it shows up near the end of the season, and every year, I wish I knew more to do with it than to make a soup or a mashed-potato-like side. This year, I did the leg work and came up with some new choices, and we tried one of them last night.
Now, I am not a fancy person. This should be obvious from my entire approach to this blog, down to the clearly-not-professional pictures. However, this is a recipe that looks and sounds fancy while being practical, easy, and delicious. I didn’t have any coconut milk, so I substituted almond milk, and it worked fine. We served it with flax tempeh that was marinated in garlic-ginger maple syrup and then roasted, as well as a loaf of sea salt foccacia, and it was a deeply satisfying chilly-night dinner.
The amazing maple syrup concoction came from Get Juiced, by the way. We visited them at the Pocono Garlic Festival, though they have a storefront in Sussex if you are local and an online store if that’s a haul for you.