Week #39 (2/19 & 22)

This week your basket contains: potatoes, garlic, shallots, pumpkin, celery, celeriac & cabbage 

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This recipe was sent to us by a subscriber (with a great picture you can see on our Facebook page).  You can substitute the butter with olive oil in this recipe. If necessary, move the pan around on the burner to make sure the crust browns evenly. The roesti is best served immediately, but it can be kept on a cooling rack. loosely covered in a warm oven. Garnish this roesti with a mixture of equal parts mayonnaise and Dijon-style mustard, if desired.


5 Tbs. butter

1 Lb potatoes

1 Lb celeriac

2 tsp lemon zest

2 Tbs minced celery leaves

¾ tsp. salt

¼ tsp. black pepper

Melt butter in 10-inch nonstick or well-seasoned cast-iron skillet over medium heat.  Shred & pat dry potatoes and celeriac.  Mix shredded potatoes and celeriac with salt and pepper. Mix in lemon zest and celery leaves. Spread vegetable mixture evenly in skillet; press with spatula to form compact cake. Cook until bottom crust is golden brown, pressing on potatoes occasionally with spatula, about 15 minutes.  Shake skillet or use spatula to loosen roesti. Place large plate or platter over skillet and carefully invert. Slide roesti back into skillet and cook until bottom is golden brown, 10 to 15 minutes longer. Serve immediately.  From Cook’s Illustrated.

Thanks to one of our subscribers for the following new version of a recipe we’ve given.  She describes this as “a winter tonic!”  Chicken breast would work as well as turkey.



¼ head crushed garlic

olive oil

toasted sesame oil

soy sauce

rice vinegar

black pepper


1 grated celeriac

few stalks minced celery

2-3 grated carrots

1 lb. cooked turkey

1 roasted beet, diced

Saute garlic in olive oil briefly, just so that it is not raw.  Whisk garlic together with other dressing ingredients to taste.  To roast the beet, wash, wrap in aluminum foil and bake in 350-degree oven for about an hour or until easily pierced with a fork.  Allow to cool, and then rub off the skin with your thumb.  Dice or shred the turkey.  Mix salad ingredients with dressing (adding beets last and mixing only gently afterward) and serve.


1 small pumpkin or winter squash, about 3 cups chopped

1 cup brown or split red lentils

4 cups water

1 teaspoon cayenne pepper

1/2 teaspoon ground cumin

1/4 teaspoon ground turmeric

1/2 teaspoon salt

1/2 cup coconut milk

1 tablespoon vegetable oil

1/4 teaspoon ground fenugreek

1/4 teaspoon black mustard seeds

1 large onion, thinly sliced

1 curry leaf, optional

Cut pumpkin into quarters, scrape out seeds, cut off peel, and chop into 1-inch squares. Place lentils in a colander and rinse thoroughly with cold water. Remove any inedible objects from lentils while washing. Put 4 cups of water in a large kettle. Add cayenne pepper, cumin, turmeric, and salt and bring to a boil. Add lentils, cover, and lower heat. Simmer for about 30 minutes, or until lentils are tender. If you are using split red lentils, they will cook in about 15 to 20 minutes. Add pumpkin squares to lentils. Cover and simmer 15 to 20 minutes, or until pumpkin is tender. Add coconut milk to kettle and stir. As soon as mixture begins to boil, remove from heat and set aside. In a skillet, heat oil over medium-high heat. Add fenugreek, mustard seeds, onion slices, and curry leaf and fry for 4 to 5 minutes, or until mixture is brown. Add onion-and-spice mixture to kettle. Cover kettle and let stand 5 minutes. Stir pumpkin curry before serving over rice.