Celeriac, also know as celery root, is a vegetable we don't see very often in our CSA box. Too bad, it's delicious and quite versatile. Don't be put off by it's homely look. It has a wonderful celery flavor and a texture that's fine cooked or raw.
A little bit of preparation is all that's required to discover its many uses. First, cut away the small celery-like stalks and leaves. You can save them for another use. They add nice flavoring to soups and stews. Or you can throw them into the compost pile or feed them to the chickens. My girls love anything that's green and leafy.
Next, remove the tough outer skin of the root. I find it's easiest to cut the root into quarters and then peel with a knife. Now you're ready to make any number of tasty treats. Try a smooth and creamy soup by chopping the root, boiling it in water or broth until soft and pureeing it until smooth. Add a little onion and/or potato to the boiling mix for a little more complexity of flavor and finish it off with a little cream.
Celeriac is great roasted, too. Cut the trimmed and peeled root into wedges, toss with a little olive oil and roast in the oven until tender on the inside and slightly crispy on the outside.
One of my favorite ways to eat celeriac is in this crunchy slaw. You can double this recipe if you like.
3 C trimmed, peeled and grated celeriac
1 C trimmed, peeled and grated carrot
2 T finely minced onion (or more to taste)
1/4 C chopped parsley
1/3 C mayonnaise
3-4 T rice vinegar
1/2 - 1 t sugar or agave syrup (optional)
1-2 t prepared hoseradish (optional)
Salt and pepper to taste
1. In a bowl, toss together the grated celeriac, carrots, onion and parsley.
2. In a separate small bowl, mix together the mayonnaise, rice vinegar, sugar and horseradish until well combined.
3. Pour the dressing over the slaw. Toss to coat. Season with salt and pepper.
You can serve this slaw immmediately, but it's better if it's allowed to chilled for a couple of hours.
Here's what we had in our box today:
A little bit of preparation is all that's required to discover its many uses. First, cut away the small celery-like stalks and leaves. You can save them for another use. They add nice flavoring to soups and stews. Or you can throw them into the compost pile or feed them to the chickens. My girls love anything that's green and leafy.
Next, remove the tough outer skin of the root. I find it's easiest to cut the root into quarters and then peel with a knife. Now you're ready to make any number of tasty treats. Try a smooth and creamy soup by chopping the root, boiling it in water or broth until soft and pureeing it until smooth. Add a little onion and/or potato to the boiling mix for a little more complexity of flavor and finish it off with a little cream.
Celeriac is great roasted, too. Cut the trimmed and peeled root into wedges, toss with a little olive oil and roast in the oven until tender on the inside and slightly crispy on the outside.
One of my favorite ways to eat celeriac is in this crunchy slaw. You can double this recipe if you like.
3 C trimmed, peeled and grated celeriac
1 C trimmed, peeled and grated carrot
2 T finely minced onion (or more to taste)
1/4 C chopped parsley
1/3 C mayonnaise
3-4 T rice vinegar
1/2 - 1 t sugar or agave syrup (optional)
1-2 t prepared hoseradish (optional)
Salt and pepper to taste
1. In a bowl, toss together the grated celeriac, carrots, onion and parsley.
2. In a separate small bowl, mix together the mayonnaise, rice vinegar, sugar and horseradish until well combined.
3. Pour the dressing over the slaw. Toss to coat. Season with salt and pepper.
You can serve this slaw immmediately, but it's better if it's allowed to chilled for a couple of hours.
Here's what we had in our box today:
Meyer lemons from shareholder Celia - thank you Celia!!
Silver Lake Farms microgreens: arugula, mustard (pictured above) and pea shoots
Golden or candy cane beets and Russian banana potatoes from Weiser Family Farms
Bacon avocados from Rancho Santa Cecilia
From Underwood: 1 # broccoli, 1 head cauliflower, 1 bunch green kale, 1 green cabbage, 1 red leaf lettuce, bunch carrots, 2 # Navel oranges, celeriac, and celery.
Enjoy!
Shelley
Silver Lake Farms microgreens: arugula, mustard (pictured above) and pea shoots
Golden or candy cane beets and Russian banana potatoes from Weiser Family Farms
Bacon avocados from Rancho Santa Cecilia
From Underwood: 1 # broccoli, 1 head cauliflower, 1 bunch green kale, 1 green cabbage, 1 red leaf lettuce, bunch carrots, 2 # Navel oranges, celeriac, and celery.
Enjoy!
Shelley
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