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recipes celery root puree with toasted hazelnuts
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Celery root and potatoes are a mash made in heaven. Transfer cubed potatoes and celery root to a bowl of water as soon as you cut them to keep them from turning brown.
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There is no obvious point of entry when dealing with celery root. Prepping it isn’t complicated, though: Use a chef’s knife to cut off the top and bottom of the root, exposing the pale flesh of the interior. Prop the root on one of the newly flattened poles, and, using curved downward strokes, cut off the brown skin in long swaths. Once peeled, cut the root into chunks, cutting out any spongy bits that may develop at the center.
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Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.
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Canned butternut squash purée (find it by the canned pumpkin!) makes this cozy, cold-weather recipe come together in a snap.
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Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.
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If you can’t find blanched hazelnuts, simply toast and skin regular ones.
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This light, fresh salad is made even crunchier with a sprinkling of pine nuts.
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You can store celery root in the fridge, unpeeled, in an unsealed plastic bag, with a dry paper towel to absorb excess moisture, for up to 3 weeks.
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The underrated celery root is one of our favorite vegetables—here's how to prep it, cook it, and give it the attention it deserves.
Rick Martinez
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Cooking
It’s as simple as cinnamon toast, but with a springy twist.
Ali Slagle
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Here's how to buy, store, and cook celery root, in season in October.
Rochelle Bilow
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There are also dates and almonds... and Parmesan.
Carla Lalli Music
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This salty-spicy-sweet seasoning sends them over the top.
Ali Francis
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Sweet from dates, sour from lemon, bitter from celery, and salty from Parmesan, this humble salad manages to get all taste buds firing at once.
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Join Samantha Seneviratne in her home kitchen as she makes cardamom cream and maple-glazed doughnuts. This recipe does include deep frying, but it's not as scary as it seems. Just stick with Samantha and you'll be fine!
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If you love toasted marshmallows, try it on top of a smooth pumpkin purée!
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Make this recipe from Caesarstone and Bon Appétit
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Try our quick and healthy dilly beans and peas on ricotta toast recipe!
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In the chillier season squash is the perfect comfort food. This cozy sesame-roasted butternut squash recipe will work with any kind you choose—acorn and delicata don't even have to be peeled. Just pop it in the oven, relax and enjoy.
Recipe here: http://weightloss-tricks.today/recipe/gochujang-and-sesame-roasted-winter-squash