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 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 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.
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?
The ultimate compliment? No room for dessert.
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, 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.
That pie is GORGEOUS!!!!
CHER:
How fun!
Glad to hear you had a nice Christmas.
Have a safe & Happy New Year! Cheers 🙂
Lobster Pot Pie?????? SO MUCH YUM! I have never had one but I think I would put my face directly in the serving dish, that’s how good it looks and sounds. You had a beautiful Christmas dinner Mary! Happy New Year!
My dear Maggie, You’re invited to sit at my table anytime. Being your husband, also.
Glad you and I liked the celery puree, so many folks found it strong??? I love your Christmas menu. I made Dorie’s Beef Daube and a citrus salad. The daube went over fairly well with the Italians, who I know were looking for lasagna. But my mother said, “It reminded her of a dish we had in a tiny little restaurant in Montparnasse”… and that made me very happy.
Happy New Year to you Mary,
Diane
Hi Mary! Looks like you had an amazing Christmas dinner. We actually had the same lobster pot pie recipe on Christmas Eve as part of our friends’ Feast of 7 Fishes. Delicious! I think the celery root puree would be nice on top of the lobster pot pie, sort of like a shepherd’s pie. Don’t you? Wishing you a Happy New Year! Can’t wait to cook with you in 2013.
You sure know how to celebrate!!! Your menu looks fantastic…I’d go for the lobster pot pie over the slab o’ meat I served both on Christmas and Christmas Eve. Every single dish looks amazing including your celery root (it was a first for me, too!). Happy New Year, Mary!!!
Very clever way to please all of your guests! Lobster pie sounds and looks delicious. I’ve been thinking about your story of visiting your granddaughters and jelly donuts. That’s a wonderful memory for them to have of their grandfather. You’re a remarkable woman Mary and I hope your holiday was as nice as it sounds.
Your dinner looks amazing! Lobster pot pie? What a fantastic idea. You’re right – no dessert definitely is a compliment. Happy that your guests loved this!
Happy New Year!
Lobster pot pie? Yes, please! Oh, I wish I’d known about this earlier – I’d have planned it for New Year’s Eve dinner. I’ll just have to settle for the oysters I did plan for. I love your Christmas dinner! I think it’s terrific – even if it turned out that I didn’t like the celery root. But it’s definitely something special to bring to the table, and I think it would complement the lobster nicely. Happy New Year to you, Mary!
Mary, what a delicious looking Christmas dinner – it all sounds so festive. I must admit that although I have cooked with Celeriac many, many times before, I have certainly never prepared a Lobster Pot Pie, ever! It looks just fabulous! And the desserts are so very pretty, I love the presentation in the glasses and pretty glass dishes! I would like to take the opportunity to send you and your family the very best wishes for the new year! And many hugs and kisses from all the girls – they are sending their own “Happy New Year – Frohes Neues Jahr” your way! Looking forward to so many exciting cooking adventures in 2013! – Liebe Grüße, Andrea & family!
Andrea, I love my new little pen pals. When I send mail from the States, I will try to always use different stamps. I’ll post my New Year’s greeting on your Blog.
Lovely post! The lobster oie looks wonderful. I loved how the celery root puree was lighter in texture and flavor. Happy new year!
Such a delicious looking Christmas dinner! Nice that your celery root puree was enjoyed along with the Lobster Pot Pie. I would have really enjoyed being one of your guests! Great company and great food!!
I just copied that recipe to make for my hubby…he would love it! Maybe New Years Eve?
Both of those desserts are so beautifully presented…and delectable looking!!
Wishing you a very Happy, Healthy New Year, Mary!!
Even though I eat meat, I would be thrilled to eat this lobster pot pie! What a beautiful dish – and very festive. I know, we’re chicken, but John took one look at the celery roots and said he didn’t want to try them. I’m glad to hear you enjoyed them.
It’s so wonderful to see your smiling face!
Wishing you love & happiness in 2013! xoxo
Everytime I read a new post I keep thinking that you have the best neighbours! It´s probably you, with your great personality, not them… I will go in search of celery root to the chinese market next week. If they don´t have it, then no one will. But I don´t think we carry it in this country. No cranberries, no celery root. It could be worse, I´m not complaining.
Have a fabulous beginning of 2013 Mary!
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Comment:
This has to be a tasty treat, but don’t you think ‘celeriac’ sounds a little more French than ‘celery root’ or maybe ‘heart of celery’ as it is sometimes called in Old England. Either way it is an excellent addition to a pie with the delicate flavour of lobster. As a suggestion, I would lose the pastry lid in favour of a ‘filo scrunch’. Take filo pastry in sheets, butter two sheets together and cut into six-inch squares. Cover the pies with loosely scrunched filo squares leaving the points of the squares upwards to crisp in the oven. I assume you have pre-cooked the filling because the filo cooks really quickly.
p.s. If you’re counting the calories, filo is marginally on the side of the righteous !
Yes, Brian, ‘celeriac’, it is. As you probably realize, I’ve never heard of ‘filo scrunch’ before although I seen it and ‘get it’. Sounds great. good idea. I am always looking for a way to cut calories – that’s for sure. Merci, mon ami.
I love the lobster part!
Mary, I am sitting here looking at this food and am totally salivating. Gorgeous stuff. Can’t wait til you are back in Aspen again so I can be in your blog and taste your creations.
Miss you….
donna g.
Miss you more.