celeriac

French Lentils with Caramelized Celery Root and Parsley

From the Kitchens of Martha Stewart Living’s cookbook Meatless Serves 4 Once caramelized, celery root has a citrusy, licorice-like flavor that pairs well with lentils.  Other root vegetables, including turnips, rutabagas, and parsnips, are also good options. Ingredients: 2 cups water 3/4 cup dried French green lentils 4 tsp olive oil 1 celery root (about 1 lb), peeled and cut into 1/2-inch pieces 1 cup fresh Italian parsley leaves 2 tbsp fresh lemon juice 1 small shallot, minced Coarse salt…

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Oven-Roasted Vegetables

From Sunday at Moosewood Restaurant, by The Moosewood Collective Serves 4 to 6 Ingredients:* (see variation below) 2 large onions, or up to 8 small onions 4 large carrots 8-10 small potatoes 2 tbsp olive oil 2 tbsp melted butter  4 garlic cloves, minced 1 tsp crushed dried rosemary 1 tbsp minced fresh marjoram Salt and pepper to taste Preparation: Preheat the ovoen to 375`F.  Peel all the vegetables (note: we feel this is optional, except for the onions!).  If…

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Celeriac Slaw with Creamy Rosemary Dressing

Heather’s invention!  She always looks forward to the celeriac harvest, because, in her books, nothing compares to this salad!  We hope you enjoy it as well. Serves 4 Ingredients: 1 lb celeriac, peeled and grated Dressing: 3/4 cup plain yogurt 2 Tbsp freshly squeezed lemon juice or apple cider vinegar 2 Tbsp fresh rosemary, chopped (or 1 tsp dried) or 1/4 cup fresh chopped parsley Salt and pepper to taste Preparation: Mix the grated celeriac in a large bowl with…

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