arugula
basil
celeriac
russet potatoes
red sweet potatoes
white sweet potatoes
lettuce
cauliflower
sweet peppers
eggplant
fennel
kohlrabi
Celeriac also known as celery root is a kind of celery grown for it's large, bulbous root. It can be used raw or cooked. Celeriac has has a tough, furrowed, outer surface which is usually sliced off before use because it is too tough to peel. Since it has a mild celery like taste it is often used in soups and stews and anywhere you might normally use celery, it is also good on it's own. I usually cut it into cubes, toss with olive oil and roast it. (I cook frequently for someone who claims to hate celery so I often use this instead). It keeps well and should last 3 to 4 months if stored at 32 to 41 degrees and not allowed to dry out.
Shrimp, Cod, And Fennel Soup
1 small can diced tomatoes
2 tbsp. extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 small fennel bulb, quartered length-wise, cored, thinly sliced crosswise, fronds reserved for garnish.
coarse salt
freshly ground white pepper
1 cup dry white wine
4 cups fish stock
12 ounces skinless cod fillets, cut into 1 1/2 pieces
12 ounces medium shrimp, peeled and deveined (tails left intact)
1. Heat 1 tbsp. oil in a large pot over medium-high heat. Cook onion, garlic, and fennel until fragrant and softened, 3 to 5 minutes. Season with 1/2 a tsp. salt and 1/4 a tsp. white pepper. Remove from heat, and add wine. Return to heat and bring to a boil, scraping up brown bits from bottom using a wooden spoon. Cook until reduced by half, about 2 minutes.
3. Add stock and diced tomatoes. Bring to a simmer. stir in cod and shrimp, and return to a simmer. Remove from heat, and let stand, stirring halfway through, until cod and shrimp are just cooked through, about 3 minutes. Divide soup among 4 bowls, and drizzle with remaining tbsp. of olive oil. Garnish with reserved fennel fronds. Serve immediately.
Cauliflower Salad
1 head cauliflower cut into bite size florets
3/4 cup mayonnaise
1 tbsp. mustard
salt to taste
black pepper to taste
1 bell pepper chopped
1/4 cup finely chopped celeriac
1/4 cup finely chopped kohlrabi
3 hard boiled eggs chopped
1/4 a cup dill pickles, chopped
3 slices crisply cooked bacon, crumbled (optional)
1. Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just tender, about 10 minutes. Drain and cool slightly.
2. In a large bowl whisk together the mayonnaise, mustard, salt and pepper. Add the cauliflower, eggs, onion, pickles, kohlrabi, celeriac, bell pepper and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.
Celeriac Mashed Potatoes
1 celeriac peeled and cut into 1/2 inch pieces
1lb. russet potatoes, cut into 1/2 inch pieces
1/3 cup cream (or milk)
3 tbsp. butter
salt and pepper to taste
1. Place celeriac cubes in a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 12 minutes. Add the potatoes, and continue boiling until very tender, about 15 minutes more. Drain and allow to steam dry for a minute or two.
2. Return the vegetables to the pot, and stir over medium-high heat until liquid is no longer pooling from the vegetables. Remove from the heat, and pour in the cream and butter. Mash with a potato masher until almost smooth. Serve as a side or use to top shepards pie.
Sweet Potato Pie
1 lb. red (or white) sweet potatoes
1/2 cup butter
1 cup sugar
1/2 cup milk
2 eggs
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. vanilla extract
1 (9 inch) unbaked pie crust
1. Boil sweet potatoes whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potatoes to cool, and remove skin.
2 Break apart sweet potato in a bowl. Add butter, and mix well with a mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat until smooth and pour into pie crust.
3. Bake at 350 degrees for 55 to 60 minutes, or until an inserted knife comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Fresh pumpkin pie and chicken pot pie with turnips, celeriac, carrots and a mashed potato crust
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