Today was the last day before spring break, so we got to clear out the schoool pantry and fridge. I got to use celery root, which was pretty interesting, but not very tasty on its own. Next time, I'll do about half celery root to half potato, which should make it a bit less gritty. The baby carrots were too cute, and I liked making three little dishes that we did from our first intro class: pommes puree, sauteed spinach and glazed carrots. I also garnished with the tops of the carrots, which should be used more often...they smell and taste pretty unique.
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