A Weeks Food – & 7 Recipes in 7 Days

  • 12/01/08
  • Comments: 6

One Eeeks Veg Box from Bellfield FarmWe thought it might be a good idea to show you what we get each week and run a recipe each day from it for a week (this image pops-up large).

Pictured here we have: carrots (huge), onions, parsnips (lots), curly kale, red cabbage, savoy cabbage, green cabbage, celeriac, beetroot, turnip, leeks, broccoli, and eggs.

It’s not a bad mix – but the thing that has floundered us is, what to do with celeriac? I’m told we’re not the only ones left confused. Here’s a good recipe found at the Soil Association…

Celeriac Bouillion

2 large onions
2 cloves garlic
1 medium celeriac
1 tbs olive oil
a knob of butter
1 ¾ pt light stock
a sprig of rosemary
1 tsp dried sage
salt, pepper

Peel and finely chop the onions, garlic and celeriac. Place the oil and butter in a large heavy pan over a low heat. When the butter has melted, add the prepared vegetables. Stir around, cover and cook slowly until browning. Add the stock and herbs. Simmer for 20 minutes. Adjust seasonings.

Made this last night, it was gorgeous. Best thing we’ve figured to do with Celeriac. Try it. If you’ve got recipe suggestions, send them to fifediet@yahoo.co.uk

Next up: Bubble & Squeak, Vegetable a la Polonaise…

- Mike S

6 Comments
  • wildgarlic January 19, 2008 at 10:35

    Well this is timely – I’ve got a celeriac and was wondering what to do with it – now I’m spoilt for choice :D Thank you!

    Hope the event goes well today!

  • Viola January 16, 2008 at 20:53

    Hi there,
    I just see from http://fifediet.wordpress.com/ that you are looking for suggestions what to do with celeriac ! I eat the following from time to time:
    (very similar to Ina’s recipe, well we both seem to be from Germany …)
    peel the celeriac, cut in perhaps 5 mm thick slices(good knife needed). Batter the slices – (egg and breadcrumbs, with salt and pepper or whatever spices you like mixed in). Fry in olive or veg oil till soft, just like a steak. Eat with pasta of your choice.

    It’s a lovely aromatic veg, always good as additions in soups !

    Hope this helps,
    Viola

  • Ina January 15, 2008 at 14:54

    Another recipe from “back home”:

    Celeriac salad

    Peel and cut into manageable chunks, then cook until not too soft. Cut into bite-sized slices, mix (warm) with vinaigrette.

    You can also use cooked cubes of celeriac instead of celery for a Waldorff-type salad (with apples, walnuts and mayonnaise).

  • fifediet January 14, 2008 at 12:32

    I use it grated in salads and soups. Its also great grated with bread crumbs for making stuffings and meat loafs.

    Matthew

  • Sandra January 14, 2008 at 00:09

    I saw on Jamie Oliver once, that you can roast celeriac in chunks along with your roast potatoes. I tried this and it was quite nice. I think you can also mash and mix together with mashed potato.

  • Ina January 13, 2008 at 20:21

    Celeriac is much more common in Germany, where I come from – in fact, celery was almost unknown when I grew up! We use it in most soups, to give a certain savoury flavour. It’s also nice as creamed celeriac (combined with another more colourful veg, for example carrots or something green).

    Especially vegetarians like “celeriac cutlets”:

    Peel celeriac and cut into 1cm slices. (The odd bits at the ends come in handy for the next time you make soup.) Boil just covered with water until almost soft. (Don’t throw the water out – use it for that soup, it’s almost like veggie bouillon!)
    Let the slices cool a bit, so you can handle them safely; turn in flour, then beaten egg, and then dry breadcrumbs. Shallow fry in oil or butter. Serve as you would cutlets…

    You can add herbs or spices to the beaten egg, or use parmesan cheese instead of dry breadcrumbs.