This week your basket contains: potatoes, celeriac, onions, winter squash, leeks, carrots, and salad mix (arugula, endive, radicchio, kale, miner’s lettuce, spinach, and lettuce).
Continue readingAuthor Archives: Pumpkin Ridge Gardens
Week #39 (2/16 & 19)
This week your basket contains: potatoes, celeriac, onions, SPAGHETTI SQUASH, stir fry mix (savoy cabbage & bok choy).
Continue readingWeek #38 (2/9 & 12)
This week your basket contains: potatoes, carrots, onions, Brussels sprouts, celery, cooking greens (kale, swiss chard, and beet greens).
Continue readingFragrant Celeriac Rice
1 large celeriac
1 tbsp. Olive oil
1.5 tsp Herbes de Provence
½ tsp sea salt
Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper. Peel and chop the celeriac into chunks. Place the celeriac chunks in the food processor and process or “rice” using the S-blade. This should take about 30 seconds. Don’t over process and pulse a few times to get consistency in riced texture. Transfer the riced celeriac to a medium bowl. Mix in the olive oil, herbes de provence, and sea salt. Pour onto the parchment-lined baking sheet and roast in the oven for 20-25 minutes, stirring at the half-way point. Remove from the oven and serve. Serves: 4
Vegan Celeriac Soup with Tahini
2 Tbsp. extra virgin olive oil
1 onion, diced
3 cloves garlic, minced
6-7 cups celeriac, diced
4 cups broth
1 cup canned white beans
3/4 tsp. salt
1/4 cup tahini
1 Tbs. lemon juice
1/4 cup parsley
1/2 cup crushed pita chips
In a large pot over medium heat, heat the oil until shimmering. Add the onion and cook, stirring, until softened but not browned, about 3 minutes. Stir in the garlic and cook, stirring, for an additional 30 seconds. Add the celery root, broth, beans and the salt and bring to a boil. Reduce the heat to maintain a simmer and cook, covered, until the celery root is very tender, about 20 minutes.
Add the tahini and the lemon juice and, using an immersion (stick) blender, puree until smooth. (Alternatively, allow the soup to cool, then puree in batches in a blender, then reheat.) Add water or additional broth as needed to achieve desired thickness. Taste and season with more salt and/or lemon juice, if desired. Garnish with the parsley and pita chips and serve hot.
CREAMY CELERIAC SOUP WITH PANCETTA & TOASTED WALNUTS
2 tsp olive oil & addition for serving
4 oz. sliced pancetta or bacon
1 Tbsp. butter
1 onion, chopped
2 cloves garlic, minced
1 tsp dried thyme
1 bay leaf
1 celeriac cut into chunks
4 cups chicken stock
salt and pepper
1/2 cup heavy cream
1/4 cup walnuts
1/4 cup chopped parsley Heat the oil in a large heavy bottom pan over medium high heat and add the chopped pancetta. Cook for about 3 minutes on each side until crisp. Remove from the pan and place on a paper towel lined plate to drain. Melt the ghee in the same pot and add the chopped onion. Sauté for about 5 minutes, stirring often. Add the garlic, thyme, bay leaf and celeriac chunks. Cook for about 2 minutes longer. Pour in the stock and a pinch of salt and pepper. Bring to a boil. Reduce the heat to medium-low and simmer until the vegetables are tender. About 25 minutes. Fish out the bay leaf, stir in the heavy cream, and then transfer the soup to a high speed blender and whirl away on high until completely smooth and creamy. Depending on the size of your blender you may need to do this in batches. Alternately, you can use an immersion blender but the soup won’t be as smooth and creamy. Return the soup to the pot and keep on low. Give it a taste test and season it with addition salt and pepper if needed. If the soup seems too thick add a touch more stock or water. Meanwhile heat a small dry skillet over medium high heat. Add the walnuts and cook until lightly toasted on all sides. About 5 minutes. Shake the pan often to ensure the nuts cook evenly. Remove from the pan and when cool enough to handle, roughly chop the nuts. Ladle the soup into bowls and top each portion with the cooked pancetta, walnuts and parsley. Drizzle with a tiny bit of olive oil and season to taste with salt and pepper
Celeriac and Potato Roesti
5 Tbsp. 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.
All in the Family Celeriac and Fennel Soup
3 Tbs. butter
2 leeks
2 fennel bulbs thinly sliced
2 celeriac chopped
1 cup dry white wine
2 bay leaves
2 sprigs fresh thyme
6 cups water
½ cup heavy cream
For the smoky Ghee:
4 Tbs. ghee
1 tsp. caraway seed
1 tsp. smoked paprika
For the Gremolata:
¼ cup finely chopped parsley
2 cloves minced garlic
2 Tbs. finely diced celery
Grated zest of 1 lemon
Melt butter in a large heavy-bottomed pot over medium heat. Add leeks and cook until beginning to soften (2-3 min.). Add fennel and cook until softened (8-10 minutes). Add celeriac along with salt, bay leaves and thyme, stirring to combine. Add wine and simmer until mostly evaporated. Add water and bring to a simmer. Reduce heat to low and simmer until all vegetables are soft enough to puree (10-12-min.). Puree until smooth either in a blender or with an immersion blender. Re-heat over medium heat and add cream. Taste and adjust seasonings.
For Ghee: Melt ghee in saucepan over low heat. Add caraway seeds and paprika and cook stirring occasionally being careful not to scorch spices (about 4 minutes). Remove from heat, allow to cool and strain to remove solids.
For Gremolata: Add all ingredients to a small bowl and mix.
Serve soup swirled with ghee and sprinkled with gremolata.
From Mona & Jaret at tournantpdx.com
Cauliflower Rice
1 cauliflower
1Tbsp. olive oil
Salt
Process cauliflower in a Cuisinart fitted with the grating blade. Heat a bit of olive oil in a skillet and add the grated cauliflower. Cook for 4-5 minutes or until the cauliflower starts to brown. Add salt to taste. Serve as you would rice.
Roasted Carrots with Carrot Top Salsa Verde
For the Roasted Carrots
5-10 new summer carrots with tops attached
1 tbsp olive oil
1 pinch sea salt
For the Salsa Verde
1 bunch carrot tops; wash carefully to remove grit
1 handful fresh mint
1 Tbsp capers
2 Tbsp nutritional yeast
¼ cup pine nuts or cashews
4 Tbsp olive oil
For the Carrots
Chop the tops off the carrots & set aside
Heat the oven to 4250. Arrange the carrots on an oven tray & sprinkle over the olive oil & salt (add a little smoked paprika if you feel like it). Roast for approx 20 minutes until softened and slightly scorched on the pointy ends. Make the Salsa Verde while the carrots are roasting.
For the Salsa Verde
Put all the ingredients into a blender or food processor & whiz until combined.
Taste & add extra olive oil or a little bit of the caper juice if needed.
Serve the roasted carrots dotted with salsa verde & any extra herbs you have. Serve extra salsa verde in a little ramekin for people to help themselves to more.
Adapted from Six Seasons by Joshua McFadden
