Arugula | Basil | Beets | Broccoli | Broccoli Raab | Brussels Sprouts | Cabbage | Carrots| Celeriac | Chard | Cilatnro | Collards | Cucumbers | Eggplant | Fennel | Garlic | Green Beans | Jalapenos | Kale | Kohlrabi | Komatsuna | Leeks | Lettuce | Onions | Parsley | Parsnips | Peppers (Bell) | Potatoes | Pumpkins | Radishes | Rutabagas | Scallions | Spinach | Sugar Snap Peas | Sweet Potatoes | Spigarello | Tomatillos | Tomatoes | Turnips | Winter Squash | Zucchini | Storage Tips (downloadable .doc)
Celeriac
Roasted Winter Vegetables
We have found that our favorite way to have celeriac is roasted with other vegetables. It’s mild, rich flavor is a nice addition to roasted vegetables. Peel its tough outer skin before cutting. Following is a basic recipe for any combination of winter veggies. Peeled garlic cloves are also a great thing to add.
6-8 cups winter vegetables: potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash, celeriac (peeled and cut in 1- inch pieces or slices ½ inch thick).
2 tablespoons oil
1 tablespoon dried or 3 tablespoons fresh herbs such as rosemary, thyme, parsley, oregano
Toss ingredients together (keep onions separate, as they will roast faster; add them to the pan 10 minutes into the baking time). Spread in a single layer on greased baking pans. Roast in a preheated oven at 425 until tender, 30-45 minutes, stirring occasionally. Season with salt and pepper.
Please email us your favorite recipes and we’ll pass them along. Thanks.
It is best to peel celeriac before
use, since the outer skin is
tough and stringy. It has a
celery flavor, so it is often used
as a flavoring in soups and
stews; it can also be mashed or used in casseroles and baked dishes.
The hollow stalk of the upper
plant can be cut into drinking
straw lengths, rinsed out, and
used for tomato drinks.
