One of the Accidental Locavore's favorite salads, not easily found outside of France, is celery root remoulade.
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I always think of a vegetable stock I once made with too much celery - you could barely taste any other ingredient. The other day, though, I thought I'd let it run riot over a pot of braised lamb shanks.
Allow us to introduce you to our other favorite part of the celery plant: celeriac.
Allow us to introduce you to our other favorite part of the celery plant: the root.
Before seasonality became a term embraced by foodies, it was how we lived, how we ate. Transportation was limited, refrigeration, other than what the climate and creativity offered, didn't exist.
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