Celery Root Noodles Inspired by a 4-Star Chef

Amid the black Perigord truffles, foie gras and caviar that laced a┬ácelebration dinner at New York restaurant Gabriel Kreuther, an utterly simple idea lay hidden. As I carefully deconstructed the “Cardamom Roasted Alaskan King Crab, uni coulis, celeriac, sea cress”, I discovered thin, tender noodles barely swathed in an uni-perfumed cream. When I honed in…

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