It's really windy here today, cold, hard winds that break trees. I have been waiting for this because it is winter now and we need some cold winds to really understand it because even if it does snow here sometimes, one can hardly expect it before Christmas. And I'm happy about that. I'm happy if it doesn't snow at all actually, I like mild winters. I can miss the silence that snow brings with it and the dry coldness but I enjoy missing it and would leave it at that if I could decide.
Don't forget The Menu For Hope, go on donating!
Sometimes I can find celery root here in Italy and then I always buy one or two. I always keep tomatoes, without them I feel lost somehow, so making this little light dish didn't take long! And the mashed celery root with the cheese and parsley makes an excellent topping for a crostino!
POMODORI GRATINATI CON SEDANO RAPA or OVEN-BAKED TOMATOES WITH CELERY ROOT
1/2 large celery root
10 smallish tomatoes, cut into halves and emptied of the seeds
100 ml / 0.2 cup freshly grated parmesan cheese
1 tbsp chopped parsley
Herb salt
Olive oil
- Peel and cut the celery root into pieces that you then steam until really tender. It's better to steam them as they tend to get a bit soggy if you boil them.
- Mash the celery root and add salt, parmesan, parsley and some olive oil. Mix well.
- Spoon this into the tomato halves and put these in an oven-proof dish.
- Bake in a pre-heated oven (150° C/ 300°F) for 25-30 minutes.
- Serve tepid.
recipes vegetables gluten-free food Italy cooking in Italy
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