Perfect Combination’s Celeriac And Persimmon

I love eating raw foods as well as cooked, and I am a great fan of fruit and vegetables.
Persimmons are a winter staple in my home, especially now, as we have found out that the children are better of without any citrus fruits, they complement the apples and pears that the kids snack on, giving a completely different kind of snack.
I often use fruit for cooking, and mixing in with savory dishes, but couldn’t really think of how a perssimin would fit into a dish, or what kind of dish would compliments its unique full taste well.

Another one of my favorites is Celery root - or Celeriac.
I never make a soup without it. Along with parsley root, garlic, and assorted vegetables - there is no way of going wrong.
I use it in slow cooking stews and it is absolutely Delicious. Recently, I I even used it raw, to make a salad with apples mayonnaise and walnuts.
So, finding this recipe for Persimmon and Green Bean Saute’ was like having a ripe apple fall right in my lap.
Anything with Celeriac has to be fantastic and it seems as if the brandy will compliment the persimmon taste precisely.
So to the printer and to the front of the “must Try” queue this goes.

Photo cortesy of KitlLkat