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To bolster my spirits for the upcoming holidays, I’m trying a new recipe from My Paris Kitchen [2]. Celery root soup with horseradish cream and prosciutto chips seems like a fitting way to begin the Thanksgiving feast. I’m invited to a friend’s house, along with 20 or so others, so I’ll have to quadruple the amounts. The one part that intimidates me is peeling more than 4 pounds of celery root. (Any tips greatly appreciated.) It’s another day of 80 degree weather in L.A., which makes the approach of the Christmas season even more surreal. But today, I can feel it’s breath. Can you?
Illustration by Megan Foldenauer [1]