In this week’s “Healthy Plate” column, I share one of my favorite uses of the highly underused celery root.
“When I was growing up, my family celebrated both Jewish and Christian holidays. And one of my favorites was Passover.
Perhaps it was the Hebrew singing that made it special for me. Or maybe it was the rich meaning behind the foods that were served. One food I remember more than any other – the horseradish that was traditionally served as the “bitter herb” portion of the meal.”
My recipe for Tilapia with Horseradish and Beet Green Chimichurri shows off the versatility of this rugged root.
Click “View Article” to read the column and get my recipe. Read more from AP food writers and share feedback on social media using #APeats.
