Celeriac in Brodo
At multiple points on most days in January, I curse winter. I am cold all the time, and weary of layering, and I pine for summer produce. If a person in New Jersey wants to eat sustainably, she's compelled to seek out produce that wasn't grown in Central America or some other far-off locale, and what does that leave her in January? Celeriac. It even SOUNDS uninspiring. But okay, there's this site called Eat Winter Vegetables , and last week's noodle/Brussels sprouts dish from that site was a hit, so today I tried " Celeriac in Brodo ." It was NOT a hit. It wasn't awful, I just have no interest in eating it again, and I believe my backup dancers feel the same. Also, it unclear how long to cook it for the broth to be absorbed. And is it too much to ask for a recipe to instruct on the level of heat at which to cook something? This is what celeriac looks like on the inside. Interesting, no? There are probably better celeriac recipes ...