Monday December 29
The other vegetable rescued from Hyde Park (see below) was a celery root - a bargain at $2.98/lb. We'd better plant these next spring as well, as each root comes out to five or six dollars at best.
We decided to sauté half of it, as here, and use the other half for slaw.
Just for the record, after we cut off all the brown parts thoroughly, we sliced the root into thin juliennes (thanks, Benriner!) and sautéed in an ample amount of butter for about 10 minutes until tender; then added salt, pepper, a dash of dijon mustard, and a dash of tarragon and white wine vinegar to taste.
Oh, and something had to go with that, so we got out a couple of thickish pork medallions, brined them for a couple of hours with a bay leaf, drained and patted them with thyme leaves, sautéed them too (in a different pan), and deglazed the pan with Marsala.
A fine combination of flavors, though it's odd economics when the meat costs less per pound than the vegetable.