Tag Archives: celeriac

First CSA Summer Dinner

6 Jun

Thank you for making heroes of us all.  We had old friends for dinner last night and everything was beyond amazing due to the freshness and quality of our produce.  We had Portuguese kale soup, celeriac in balsamic vinaigrette in our salad and parsnips roasted with (MY) home grown onion.  Ohhh my, thanks again

Dinner Last Night

5 Jan

New Year’s dinner included prime rib from High Point, steamed kale which was then sautéed in a bit of olive oil and roasted garlic, your mashed potatoes with mashed celeraic (run through a food mill for texture and it was great), squash soup, and your raspberries from last summer sandwiched between two layers of chocolate cake which was crumbly enough to make the frosting work miserable, but it was a cream cheese frosting.

Dinner Last Night

29 Dec

Last night we went over to another farmer’s house for dinner (Nathaniel and Emily) and had amazing:

rutabaga gnocchi with celeriac, carrots, and tomatoe sauce

napa cabbage salad with raisins and walnuts.

Add candle light and good friends…

Dinner Last Night

21 Dec

Last night our family had:

Butternut Soup with bacon, leeks, and breakfast sausage

scalloped potatoes and celeriac

Dinner Last Night

16 Dec

Well, since you asked, here is what we had for dinner…

Cassoulet made from Cayuga Pure Organic beans, a little duck from a confit I made, a little lamb and a bit of sausage, with homemade bread crumbs

Cream of celeriac, chicken and fennel soup, (your veggies, Rooster Rescue from EcoVillage, and raw milk from Keith Marquis)

Salad of flowering kale, white carrot, and a little celery

Celeriac Mashed Potatoes

30 Nov
  • 1 celeriac root, peeled and chopped into small cubes
  • 1 1/2 pounds potatoes, scrubbed and chopped into small cubes (don’t peel)
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 tablespoon butter
  • salt and pepper to taste

Bring a pot of water to a boil. Add the celeriac to the water and boil for 15 minutes. Add the potatoes and boil until tender.  Drain the water. Add the sour cream, milk, butter and salt and pepper and use a stick blender or potato masher to mash to desired consistency. Add additional milk or sour cream if you need more moisture.

– recipe by Kathey MacQueen

Roasted Roots

30 Nov
ANY kind of winter root (potatoes, carrots, parsnips, beets, turnips, rutabagas, garlic, celeriac)
Try roots that you don’t like otherwise – you may love them like this. My daughter will eat a whole plate of beets cooked this way.
 
Wash (I don’t peel) and then cut up roots. I like thin slices, other people like little chunks.  Oil or butter a big cookie tray and put the roots on the tray – pour on some more oil and some salt.  The roots shrink when they are baked, so put a lot on the tray. I usually do 2 trays worth at a time because they get eaten so fast!
 
Bake at 350 and turn the roots every once in a while to ensure even cooking and to spread the oil around.  They are done when they are soft, but I like to leave them in so that they caramelize a bit.