One of my favourite vegetables is the celeriac, a knobbly root used throughout Europe and the Mediterranean but not so common here in North America. I purée it on its own or add it to mashes a lot (see this recipe here) but I also love to eat them raw. I’m excited that my recipe for an AIP adaptation of the French classic, Celeriac Remoulade, is guest posted on Rachael’s website, Meatified today.
Happy weekend everyone, I wonder what you’re up to? I’m planning to spend a bit of quality time looking through this new e-book, written by Christina from A Clean Plate. Can’t wait!