My private gardener has grown some great Celeriac this year. Comes on late (as in we've just eaten two lots of it over the past month). Not exactly an oil painting on the outside...
Quite the startlet on the inside (if you like purple tie die which I do),
Add a pungent mustart dressing (as in 3 parts mustard, 2 parts oil, 1 part vinegar)...
And you've got Celeriac Remoulade, which has absolutely BLOWN my mind...some thing so tart, yet crunchy, yet robust in texture, and sweet at the same time. Its the perfect vegetable dish to go with...
Sunday night dinner: Tea, sausages, celeriac remoulade, soft boiled eggs, green olives and cheddaaaaaar. Cha Cha La de Da..
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