The Dish: Root Vegetable Edition
CELERIAC (Celery Root) REMOULADE METHOD (measurements are approximate)
Peel 1 med celeriac + cut into fine julienne (or grate in a food processor)
½ cup mayonnaise
2 Tbsp stoneground mustard
2 Tbsp minced shallots (or red onion)
2 Tbsp minced capers
2 cloves garlic, minced or crushed
Season with sea salt, fresh ground pepper, herbes de provence
Let sit in fridge for at least an hour, or up to 2 days.
**We served ours on a bed of Lacinato Kale, and garnished with sprigs of parsley, and grated golden beets and fuschia-coloured watermelon radish.
**You can add any number of other items to this basic salad. For example, red onions, carrots, cabbage, kohlrabi, watermelon radish, apples, toasted sunflower seeds, feta cheese, and more!
SIMPLE CURRIED PARSNIP PEAR SOUP METHOD (measurements are approximate)
1) In a large, heavy-bottomed soup pot, saute ½ cup diced shallots in 2 Tbsp butter or grapeseed oil for 2 minutes, then turn heat to low, cover with lid, and let sweat for 5-10 minutes.
2) Add: 1 rib celery, chopped + 1 cup chopped leeks + 2-4 cloves garlic, chopped. Stir well, cover, and let sweat for another 5-10 minutes, adding a little water as needed to avoid sticking/burning.
3) Add 4-6 cups veggie stock + 2 cups chopped parsley + 1-2 cups chopped pear + 1-2 cups pear juice (depending on how much fresh pear you've added, and to taste) + 2 Tbsp Bragg's liquid aminos + sea salt and pepper + 1 Tbsp curry powder blend. Bring to a boil, then reduce to med-low, and simmer approx half an hour, until veggies are all soft.
4) Puree in stages in a blender or food processor.
5) Re-heat (when ready to serve), adding cream slowly to taste (I used about ¾ cup, but you could use up to 2 cups or none at all!).
*Can use onions in place of shallots and leeks
*Time saver: because you'll be pureeing this soup, your chopping can be very rough. No need to spend time on a fine dice!
ROASTED ROOT VEGGIES
Easy as can be! Peel or scrub a variety of root veggies (I used rutabaga, parsnips, sunchokes, and celeriac), then chop into cubes/chunks, lay in a large baking dish, and drizzle with a bit of olive or grapeseed oil. Season with salt and pepper (you can add minced garlic and herbs as well, if you'd like, at this stage). You can vary the baking temperature and method based on how much time you have. I did a long, slow roast, at 325 F, with a lid on for the first couple of hours, stirring every half hour or so until the veggies were very soft and fragrant. At that point, I added a splash of Okanagan cherry vinegar (balsamic is nice too), and a generous drizzle of maple syrup (3-4 Tbsp), but you can certainly skip this step to have more basic roasted root veggies. I raised the heat to 350, and baked the veggies for another hour or so, stirring every so often. This allowed the veggies to caramelize a little- very tasty!
If you have less time, simply roast your root veggies at a higher temperature (375 or 400). Check more frequently to avoid burning, and add liquid if necessary.
*Leftover roasted root veggies can be made into soups or stews (using leftover grains, meats, or beans/legumes), added to salads, fried up into hash browns for breakfast, or just eaten on their own. Be sure to make lots of root veggies because they're a nice thing to have at hand!
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