Monday, November 21, 2011

the joys of unfussy

I'm so glad I'm pretty much the unfussiest person I know. Take celery root. It's bizarre looking and is probably ignored by a large percentage of shoppers, but man, I heart the stuff. And in super-easy savoury cakelets? Yes please! (I'm happily thinking of the four leftover ones in the fridge.)

Celery root muffies
Adapted (read: simplified) from Muffin Tin Mania

3 cups grated celery root
2 eggs
¼ cup flour of choice
1 Tbsp capers
1-2 tsp ground coriander, to taste
Salt and pepper, to taste

Preheat oven to 350°F. Grate the celery root (takes a strong arm if doing it by hand!). Combine all the ingredients in a bowl until well combined. Divide mixture among 8 buttered muffin-tin cups (half-fill the empty cups with water: the steam will help make the tops crunchy and the filled ones bake more evenly) and bake for 25 minutes until the tops have turned a golden. Let cool a bit before lifting them out with a rubber spatula.


  1. You really need to go live off the land on a little farm where you can be self-sustaining. I will ship you booze and trashy novels : )

  2. Yeah, celery root is one of my new favorite things - thanks!

    Loved the muffies!