Late April in Texas looks like this:
Mixed Salad Greens
Most of the list is regular stuff, but the dandelion greens and celery root have me scouring cookbooks and blogs for ideas. I made a great Dandelion Pumpkin Seed Pesto today that went over well at the table, but I have a whole other bunch to deal with it. What do you do with your dandelion greens?
It is celery root and I’ve never cooked with it before. I’ll throw it into a vegetable stock if I can’t come up with anything, but surely someone out there has done something more exciting than that with it. Any suggestions for me?