Beef meatballs with lemon and celery root
For our first cooking night of 2020, we made a recipe from Yotam Ottolenghi’s cookbook “Simple.”
The recipe was marked with an M for “Make ahead” (advice that we ignored) and an L for “Lazy,” which (with all due respect to Chef Ottolenghi) was surprising to us since nothing about this recipe met any previous definitoins we had for laziness. (It took the two of us about 45 minutes to an hour to prep the recipe. Maybe that was supposed to be the “Make ahead” part!)
In any case, it was absolutely delicious, and now we also know what celery root (AKA celeriac) is. It has a completely unique and interesting flavor (a little bit tangy). We also learned how to make fresh breadcrumbs, which were briliant because they perfectly soaked up the sauce from the chicken stock and lemon juice, making the meatballs juicy and flavorful.
We served it over couscous with a simple green salad with red peppers on the side.
For dessert, Wendy brought a yummy apple cake that she baked the day before. Rebekah may or may not have saved some to eat for breakfast the nexzt morning.
