BBQ celery root, mâche, Dulce de Bourgogne from Le Pigeon: Cooking at the Dirty Bird by Gabriel Rucker and Meredith Erickson and Lauren Fortgang and Andrew Fortgang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tekobo on March 18, 2018

    Used brillat savarin cheese and found it quite strong. The Beaujolais based BBQ sauce was rather thin and wasn't worth the hassle. However, I like the idea of a grilled celeriac steak and will try that again.

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