Monday, May 10, 2010

Monday: Emptying the winter larders

Braised celery root with chickpeas, almonds and saffron, served on basmati rice.

We supplemented this recipe with almonds, which we thought would pair well with the somewhat Mediterranean flavors of chickpea and saffron.  The saffron dyed everything a warm yellow.  These knobs of celeriac were some of our last overwintered vegetables.

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