Creamed Leeks and Roasted Celery Root

C'mon, admit it. You are bored silly with not only your vegetable options, but how you cook them. It's early March and it seems like summer and the farmer's market will NEVER ARRIVE!

Let me offer you two easy little spins to liven up your days. Don't panic, they're not complicated.

Creamed Leeks is as simple as putting chopped leeks in a skillet with half a cup each of cream and chicken stock. Cook for an hour, and you've got silky, oniony goodness that's a perfect side to chicken or steak.

Celery root might be a little harder to locate, but if you've got a good supermarket you'll see these weird looking things over by the jicama.



Roasted Celery Root is a snap. Peel, toss with vegetable oil and salt, and throw in the oven, bake 'til tender. Something like a cross between celery and french fries.

So c'mon, break out of your self-imposed culinary box. What else is there to do on a cold late winter day?