Just need to think of something to do with the remainder of the 3 tonne celeriac.
Quote from: Basil on 02 April, 2019, 04:51:42 pmJust need to think of something to do with the remainder of the 3 tonne celeriac. MrsC cuts them up into piece suitable for roasting, blanches them, and freezes them. To cook, let them thaw, then roast alongside your spuds. No need to parboil.
It doesn’t matter where you start. Just start.
Griddled swordfish with salmoriglio, jacket wedges and mange tout. Very nice, if I might say so myself.