Monday, January 30, 2012

Celeriac Gets Smashed

Celeriac takes the cake for me as far as the most odd-looking of the root veggies. I've heard kohlrabi described as "extraterrestrial" in the farm store, but with celeriac's knotted outer layer it looks far more out of this world.

Other notable qualities of celeriac include that it has far less starch then other root veggies, and is good cooked or raw. It is a type of celery that is grown for the root and because it takes on the flavor of celery it is great for adding to soups and stews.

Below is an excellent recipe for smashed celeriac from Jamie Oliver. I added some of the German Butterball potatoes we had in the share to it and made a delicious and comforting Saturday lunch!

1 celeriac, peeled
olive oil
1 handful of fresh thyme, leaves picked
2 cloves of garlic, finely chopped
sea salt and freshly ground black pepper
3-4 tablespoons water or stock

Slice about 1/2 inch off the bottom of your celeriac and roll it on to that flat edges, so it's nice and safe to slice. Slice and dice it into 1/2 inch cubes. Put a casserole-type pot on a high heat, add 3 good lugs of olive oil, then add the celeriac, thyme and garlic, with a little seasoning. Stir around to coat and fry quite fast, giving a little color, for 5 minutes. Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender. Season carefully to taste and stir around with a spoon to smash up the celeriac.

I served this with butter over wilted greens! Yum!

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