Rosemary roasted romanesco and celeriac cream
Roast
Roasting
Wow. That’s a mouthful. <br />It’s a mouthful to say – but when your mouth is full, you won’t be sorry. <br />This is a story of Beauty and the Beast. <br />~ The Beast is the gnarly knobby root: celeriac (also known as celery root). It’s beastly at sight, and so commonly unknown. I vow to introduce it here. <br />Gorgeous twirling fronds beaming forth from the close cousin of both broccoli and cauliflower certainly don’t need any additional enticement, especially when rustically roasted with sweet Kerrygold and fresh rosemary, with a hint of lemon zest. The celeriac, though, begins with a rather stringent and strong, overtly “celery” scent. However, as it simmers and cooks, the sugars and starches are released, and a pleasantly and succulently sweet aroma ensues.
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