What did you find under your tree Christmas morning? I found celery root.

What did you find in your stocking Christmas morning? I found celery root.

 

Odds are that when you planned Christmas dinner, celery root did not come to mind. When you were thinking about pies, I’m betting it was whether to bake pumpkin, pecan or apple. “Pot” probably didn’t enter the picture.

Here’s the problem. During the past six months, my Christmas dinner guests here in Henderson turned sorta-kinda-vegetarian. Sorta-kinda-vegetarian means they will not eat four-legged animals. If it moos, baas, oinks or whinnies, it’s a nonstarter. Furthermore, they won’t eat creatures with wings. Flying is a no, no. Swimmers? Yes, but only those with a shell.

 

Peel and cut up 2 celery roots and one medium russet potatoes . Quarter an onion. This is ready to be added to a pot of boiling milk, water and salt. To avoid a strong peppermint flavoring, discard the candy canes.

Peel and cut up 2 celery roots and one medium russet potato. Quarter an onion. Add this to a pot of boiling milk, water and salt. To avoid a strong peppermint flavoring, discard the candy canes.

 

Here’s another problem. The French Friday with Dorie recipe this week is Go-With-Everything Celery Root Purée. To answer your question? Neither had I.

Merry Christmas. Ho! Ho! Ho!

 

Doesn't everyone serve Lobster Pot Pie on Christmas Day? (With profound apologies to my born-and-bred and very traditional Mother.)

Doesn’t everyone serve Lobster Pot Pie on Christmas Day? (With profound apologies to my Iowa born-and-bred, very traditional Mother.)

 

Thankfully,  this story has a delicious, Christmas-bells-are-ringing ending. My menu may not have been traditional but, with a little help from you foodie friends, I pleased all our palates. Here are the 3 principal players —– We began with Cranberry and Avocado Salad topped by Candied Spiced Almonds and Sweet White Balsamic Vinaigrette as featured by Chris Scherer on The Café Sucré Farine. I added some baby beets, quartered.

The Barefoot Contessa’s Lobster Pot Pie solved my main course dilemma in a very tasty, très élégant manner. A bubble off, perhaps, but, hey, lobsters swim and have shells.

 

Thank you, Dorie, for this delicious, nutritious, Go-with-Everything Celery Root Purée.

Thank you, Dorie, for this delicious, nutritious, Go-with-Everything Celery Root Purée.

 

Again, Dorie is correct. Why do I ever doubt that woman? When she calls this recipe, Go-With-Everything Celery Root Purée, she means business. “Because the flavor is subtle, complex, and just a little sweet,”,  she writes  “the purée is the perfect accompaniment to fish, meat or poultry, whether it’s a main dish that is robust and big flavored or one that is light and mild.” 

No one at my table had ever sampled celery root served as a purée. It’s a wonderfully, less caloric, and more nutritious substitute for mashed potatoes. I used my Immersion Blender, instead of fussing with a food processor, to whirrrrr it into a smooth ivory purée. If you want a more silky texture, use the processor.  Surprisingly, the lobsters and the celery root did not do battle. This dish totally complimented the pot pie with one guest even using it as a tasty base under the  pie.

 

Seconds, anyone?

Seconds, anyone?

 

The ultimate compliment? No room for dessert.

 

IMG_3169

Dessert, anyone? Last night Michelle and I contributed the sugar for our neighbor’s, Bobby & Adriana Scrima, annual everything-Italian Holiday Open House.

 

 

Michelle's Eggnog Panna Cotta and Dorie's Top-Secret Chocolate Mousse. When Lilly, our contemporary and very, very French, tasted this, her eyes brightened. "Very french," she remarked. I asked her if she knew the secret?  She replied, "Oui," and rattled off the recipe from the back of the Nestlé Dessert Chocolate Bar wrapper.

Michelle’s Eggnog Panna Cotta and Dorie’s Top-Secret Chocolate Mousse. When Lilly, a party guest from France, tasted this, her eyes brightened. “Very french,” she remarked. I asked her if she knew the secret? She replied, “Oui,” and preceeded to rattle off the recipe from the back of the Nestlé Dessert Chocolate Bar wrapper that Dorie had discovered and shared with us.

 

To see what Santa Secrets my colleagues have to share this week, go to French Fridays with Dorie.

May I wish a Happy New Year 2013 to all you loyal Readers and my fellow Doristas, far and wide.  And, to you, Trevor, for loyally cooking with us as our one-and-only  FFWD “token” male. May the year ahead be filled with peace & happiness, good health, family & friends and the fellowship of food.