Tag Archives: celeriac

Céléri rémoulade

Posted on February 5, 2016 by Meg

It is always a comfort, on a cold, damp Paris day, to walk into a bistro at lunchtime and encounter a plate of céléri rémoulade, the classic French starter of grated celeriac bathed in a tangy mustard mayonnaise. This earthy … Continue reading →

Posted in 1. Starters | Tagged , , , , , , , , | 2 Comments

Soupe au céleri-rave

Posted on February 20, 2015 by Meg

As Paris suffers through this winter’s fifty shades of grey (and wet, and cold), I find myself seeking comfort in small things. A warm smile, a good book, a purring puss on my lap, and — why not? — a … Continue reading →

Posted in 2. Soups | Tagged , , , , , , , | 1 Comment

Céleri-rave aux noix sur lit de feuilles

Posted on December 5, 2014 by Meg

Celeriac, although seen infrequently elsewhere, has long been a staple of French cuisine. When I first arrived in Paris, it appeared most regularly on the mixed veggie plate called assiette de crudités, grated and bathed in a mustardy remoulade sauce. … Continue reading →

Posted in 8. Vegetables | Tagged , , , , , , , | 1 Comment

Salade souterraine

Posted on September 5, 2014 by Meg

There’s nothing subversive about this ‘underground salad’. It’s simply made of veggies that grow beneath the earth. Carrots, finocchio, turnips, parsnips, celeriac, beets, radishes — it’s up to you to choose. Add a few leaves of arugula or another tender … Continue reading →

Posted in 3. Salads | Tagged , , , , , , , , , , | 1 Comment

Perdreaux aux poires

Posted on December 13, 2013 by Meg

This could be the start of something big. This year, as an idea for your Christmas dinner, I give you a partridge in a pear tree. Well, to be more specific, roast partridge surrounded by succulent sautéed pear slices on … Continue reading →

Posted in 6. Poultry | Tagged , , , , , , , , , , | 2 Comments