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Roasted Celery Root with Walnuts and Thyme

Roasted Celery Root with Walnuts and Thyme

There is no obvious point of entry when dealing with celery root. Once peeled, cut the root into chunks, cutting out any spongy bits that may develop at the center.

Ingredients

  • 2 medium celery roots (celeriac), peeled, cut into 1½” pieces
  • 2 tablespoons walnut oil or olive oil
  • Kosher salt and freshly ground pepper
  • 1 tablespoon cider vinegar
  • 2 tablespoons chopped toasted walnuts (for serving)
  • Fresh thyme leaves (for serving)

Recipe Preparation

  • Preheat oven to 425°. Toss celery root with oil on a rimmed baking sheet and season with salt and pepper. Roast until golden and tender, 20–25 minutes. Toss warm celery root with vinegar. Serve topped with walnuts and thyme.

Reviews Section

FIRST FROST, CELERY ROOT, DELICATA & D'ANJOU &rarr

I can’t think of a more exceptional October than the one we’ve enjoyed thus far. But while we’ve got more sunshine than we know what to do with by day, for the past few mornings, we’ve seen the first light frosts out in the fields. Some of our most tender greens are showing it on their tips, so although we wouldn’t typically harvest something like Bok Choy back-to-back for the CSA, we’re going to make sure that we get to take bites of it out in the field before the frost does. Here’s what we’re working with this week:

ESCAROLE: Because we're entering "use it or lose it mode” Escarole will also hit our tables tomorrow, so break out your soup pot (or wilt it into your Macaroni & Cheese, as is the Wild Hare way).

CELERY ROOT: (aka Celeriac) is probably one of the reasons I became a farmer, and I hope it is one of the reasons that you all love eating with us this season. Celery Root is one of those vegetables that you pretty much have to know a farmer or be a farmer to get your hands on in the United States. In Europe, it is a standby however, here it is somewhat of an oddity if not a delicacy. In fact, some of you may be enjoying it for the first time ever this week! I sneak it into all kinds of dishes throughout the cold months--chopped into soups, mashed with potatoes, grated into slaws, shaved into salads--even grated up into breakfast hash. This week, I’m going to try working some into a weeknight gratin type of thing in place of potatoes, using the quick method that Jamie Oliver shows off here.

DELICATA: It has been coined the "Lazy Person's Winter Squash," and for slackers like me who never peel a darn thing and live for the simple joys of a good Sheet Pan Dinner, Delicata Squash is a godsend. We love them sliced and roasted up as Oven Fries, and they can be split into "boats" and stuffed with your favorite fillings. It is pretty much the closest thing to Zucchini that we can get outside of Summer, so fire up your oven, chop up some vegetables and to roasting. You'll earn yourself a big tray of prepared vegetables, and in the meantime, about 30 minutes of time for a good book.

And if that all wasn’t exciting enough, Mark came home from the market with a van filled with some of the finest D’Anjou pears that you’ll eat all year thanks to our friends at Booth Canyon Orchard.


Celery Root and Squash Gratin with Walnut-Thyme Streusel

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Make the most of fall ingredients with this seasonal gratin, in which layers of celery root and squash are bathed in cream and topped with crunchy walnut- and thyme-studded breadcrumbs. We recommend learning How to Grill Ribeye and an impressive meal pairing.

What to buy: Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets.

Game plan: You can make the gratin up to 1 day ahead and rewarm it, covered, at 350°F for about 20 to 30 minutes before serving.

This recipe was featured as part of our Neoslacker Interactive Thanksgiving menu.


Plant Forward Cooking in Montgomery County: Roasted Sweet Potato and Celery Root

Welcome to our “Plant-Forward Cooking in Montgomery County: Sustainable and Delicious Solutions” blog series! Created by members of our Environmental Impact Working Group, this series intends to encourage greater adoption of sustainable plant-based eating by Montgomery County residents. Featured blog posts will contain recipes and cooking tips for plant-forward, vegan recipes, with a focus on hyper-local ingredients and seasonal eating options in Montgomery County.

Throughout this series, we will be working with a variety of local farms, nonprofit organizations, and other partners to generate delicious recipes, tips and content. We hope to build upon the existing resources that have been created to highlight the abundance of local, seasonal produce that Montgomery County farms and producers have to offer. The recipe below is courtesy of Red Wiggler Farm.

Red Wiggler is a sustainable farm located in Germantown, where adults with and without disabilities come together to work, learn, and grow healthy food. Learn more about their produce and their mission at redwiggler.org.

Planning a Thanksgiving meal can be stressful the average cook might spend up to 9 days preparing! For an easy, healthy, plant-forward side dish that requires minimal prep time, ingredients, and clean-up, try this Roasted Sweet Potato and Celery Root recipe from our partners at Red Wiggler Farm. This recipe can be easily doubled or tripled to serve more guests, and takes less than 30 minutes from start to finish! To save even more time, the veggies can be chopped a day or two in advance and refrigerated until ready to roast.

A word from Red Wiggler: “This was our first year growing celeriac, or celery root, for our customers, and the experiment went pretty well. Though celery root has an intimidating look, the taste should be familiar to most. The root and leaves have a strong celery flavor. Although it is a staple in soups, celery root can also be mashed or roasted like white potatoes. We’ve been having a lot of fun harvesting and processing this gnarly vegetable for our customers this fall.”

Roasted Sweet Potatoes and Celery Root

  • 1 medium celery root (celeriac), peeled, cut into 1½” pieces
  • 1 medium sweet potato, peeled, cut into 1½” pieces
  • 2 tablespoons walnut oil or olive oil
  • Kosher salt and freshly ground pepper
  • 1 tablespoon cider vinegar
  • 2 tablespoons chopped toasted walnuts (for serving)
  • Fresh thyme leaves (for serving)
  1. Preheat oven to 425°.
  2. Toss celery root and sweet potato with oil on a rimmed baking sheet and season with salt and pepper.
  3. Roast until celery root is golden and both vegetables are tender, 20–25 minutes.
  4. Toss the warm roasted roots with vinegar. Serve topped with walnuts and thyme.

The Food Council wishes you a happy, healthy, and delicious holiday season!

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The Food Education Working Group (FEdWG) would like to cordially invite you to our Gardening Grant showcase that we will be taking place over the course of four (4) FEdWG meetings in 2021.


Swiss chard and celery gratin

If you have some, replace some of the salt with celery salt this will add another level of complexity. This gratin is lovely with lemon-infused roast chicken. Serves six.

8 medium celery stalks, trimmed and cut into 1.5cm-long pieces
3 bay leaves
Shaved zest of 1 lemon (use a veg peeler), plus 2 tsp grated zest
500ml full-fat milk
640g Swiss chard, stalks and green leaves separated, leaves shredded, stalks cut into 2cm slices
20g unsalted butter
Salt and black pepper
2½ tbsp plain flour
1 tbsp lemon juice
100g fresh breadcrumbs
20g chopped parsley
80g grated parmesan

Heat the oven to 180C/350F/gas mark 4. Put the celery in a large nonstick sauté pan with the bay leaves and shaved lemon. Pour over the milk, put the pan on a medium-high heat, bring to a gentle simmer and cook for 12 minutes, until soft. Strain the celery, reserving 300ml of the milk for later discard the rest, as well as the bay and lemon.

Wipe clean the pan, fill it with enough water to cover the chard (you'll need about a litre), bring to a boil and add the chard stalks. Boil for two minutes, add the chard leaves and cook for another minute. Drain and pat dry.

Wipe the pan dry, add the butter and put on a medium-high heat. Add the chard, three-quarters of a teaspoon of salt and some black pepper, and sauté for four minutes. Add the strained celery, cook, stirring, for a minute, then sprinkle in the flour and stir until it cooks a little and absorbs some of the liquid in the pan this will take about a minute. Pour the reserved milk over the vegetables, stir for two minutes until it starts to thicken, then add the lemon juice. Tip into a 20cm x 20cm gratin dish and set aside.

Mix the breadcrumbs in a bowl with the parsley, parmesan, grated lemon zest and a quarter-teaspoon of salt. Sprinkle this evenly over the gratin, then bake for 30 minutes, until the topping is golden-brown and the sauce bubbling away underneath. Leave to rest for 10 minutes before serving.


How to cook whole roasted celeriac

The trickiest thing about this dish is peeling the celeriac and scooping out the inside for the stuffing. A sharp knife and a good spoon are key!

When scooping out the middle you can vary how much of a center for the stuffing you want. I kept it fairy small as you can see by the photos but you could make the "well" for the stuffing deeper for a packed roasted celeriac.


How to Roast Root Vegetables

  1. Oven Temperature: I use a 400 degree oven to make root vegetables. Any hotter, and the sweeter veggies (like carrots) will over brown before the potatoes are cooked through. Any cooler and they will not brown and the potatoes will stick to the pan.
  2. Wash and peel the veggies. Get rid of the dirt and bitter peels. I leave the skin on potatoes and sweet potatoes for added fiber.
  3. Cut veggies mindfully: The trickiest part about mixing root vegetables and getting them to roast evenly is all in the size of the cuts. So you have to plan accordingly and cut some smaller and some larger to compensate for the different densities. Generally the harder the vegetable the longer it takes to cook through. So carrots, turnips, sweet potatoes and beets are very hard and they take the longest to soften. These you can cut slightly smaller. Celeriac, parsnips and potatoes are slightly softer and can be cut a little larger. To give you a sense of what I mean, today, I cut my potatoes into 1 1/2 inch chunks and my celeriac into 1-inch chunks.
  4. Toss with oil salt and pepper in a big bowl to coat them evenly. You have to be careful about adding herbs and garlic because they tend to burn before the vegetables are tender. Spices like smoked paprika and turmeric are okay. I save the bowl and use it again at the end to add in the flavorings (see tip #8.)
  5. Don&rsquot overcrowd: You want to allow air flow around the vegetables so that they brown. Moisture prevents caramelization. Crowded vegetables insulate each-other from the hot heat of the oven. They end up steaming and will not brown. So if you have too many veggies to fit on a pan, just use two. Arrange your racks evenly in the oven to allow plenty of air flow, and plan to rotate your pans half way. I&rsquoll often use convection if I am doing two pans.
  6. Stir only once or twice. If you try to stir the veggies too soon, they will stick to the pan. This is particularly the case with potatoes. So let them develop a nice brown bottom before turning them with a spatula.
  7. How do you know when they are done? I usually try to chop a couple in half with the side of a thin spatula. If they seem tender, then I&rsquoll eat one to make sure. Very scientific!
  8. Add vinegar, pesto or herbs and such after they come back out of the oven.

Do you take a recipe, use it a few times and then strike out on your own?

What do you toss in with your roasted vegetables?

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Top rated Celery Root recipes

Celery Root with Apples, Walnuts and Blue Cheese

  • 1/2 cup walnut halves
  • 1/4 cup cider vinegar
  • 2 tablespoons minced shallot
  • 1 tablespoon Dijon mustard
  • Sea salt and freshly ground pepper
  • 6 tablespoons extra-virgin olive oil
  • 1 cup crumbled blue cheese
  • 2 celery roots (3/4 pound each), peeled and cut into 1/4-inch dice
  • 3 large Granny Smith apples—peeled, cored and cut into 1/4-inch dice

Roasted Celery Root and Carrots

Place a rimmed baking sheet on the bottom oven rack and preheat to 425 degrees F

  • 3 pounds celery root, peeled and cut into 1-inch chunks
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh thyme
  • 1 teaspoon hot paprika
  • Kosher salt
  • 3 pounds carrots, peeled and cut into 1-inch chunks
  • 2 tablespoons chopped fresh parsley

Celery Root Rémoulade

This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and e.


Savoury Vegetarian Bolognese with Walnuts and Mushrooms

Here we have one of the worlds most popular dishes updated with new ingredients, vegetarian bolognese!

Mushrooms stand for the richness and gets backed by roasted walnuts!

Stop with your vegetarian bolognese with meat substitute and make the real thing.

Vegetarian bolognese with clean ingredients

Sometimes you just want to avoid qourn, soybeans and beans. Veggie substituts are smart and good at times but clean ingredients are a little bit better. Mushrooms also have a minimal impact on the environment as compared to other protein sources. This delicious vegge bolognese is actually completely vegan if you skip the parmesan.

Carrots are one of the basics of the Italian cuisine. What most dishes are based on is a flavor setting called Sofritto, consisting of yellow onions, celery and carrots.

The carrot is more complex than you might think. A very common root fruit indeed. But the carrot has a sweet taste that reminds you of pine nuts and parsley. If you know how a forest tastes, that’s how a carrot tastes. So mushroom and carrots are a given pair.

Isn’t it exciting that a carrot can taste like a forest? We have a favorite book called the flavour bible written by Niki Segnit, we think you should check if you also find it exciting with flavors!


Cinderella Celery Root

It’s a guy thing. Bigger is better. I had a chef-boss once, Lenny. He was about 6’ 6” and a former Hell’s Angel, a fairly imposing guy. When it was his turn to make the meatloaf, he’d fill an entire sheet pan (the restaurant kind, you know—the size of a football field) with two big fat long loaves, which we’d sell by the slice. (This was a glamorous establishment, you can tell.) When it was my turn, I’d shape the meatloaf into cute little “mini” loaves. At first Lenny just scowled at me, but then he figured out he could slap a higher price on mine and call it a day. “Girls,” he’d say, and shake his head.

So when my friend Roy offered to pick up my CSA share the other week and returned with two of the most ginormous celery roots I had ever seen, I didn’t say anything. I just chuckled. You know, it’s always risky to have someone else select your produce for you, but this is a guy I trust implicitly. After all, he can pick out a ripe cantaloupe from a mile away, and I certainly can’t do that. Anyway, in this particular case, bigger can be an advantage, so all was fine.

Celery root has an image problem, it’s true. It needs a marketing makeover, starting with its true name—celeriac. Eek. Who wants to eat something that sounds like a medical condition? I say, call it Cinderella, because beneath the drab wardrobe—that gnarly skin—beauty awaits. (And versatility.) Ironically, it’s probably the skin that scares people away, yet it’s actually much easier and quicker to hack off the tops and sides of a celery root with a sharp knife than it is to, say, laboriously peel a butternut squash. So don’t be afraid to go at it just choose the biggest roots. Since that tough skin also tends to burrow down into the flesh in places, you can wind up devastating a small root by the time you cut off all the skin. A bigger root will yield a higher flesh-to-skin ratio.

The cool thing is, once you get to that crisp, white, celery-scented flesh, your options are wide open. You can roast or sauté it, add it to stews and braises, and even eat it raw in salads. (See 10 Things To Do with Celery Root.) But my favorite thing to slip it into is a creamy gratin. This darn thing is so hardy it could be dinner with a salad. But it loves a slice of pot roast nearby, too.


Watch the video: Grydebrød - verdens lækreste brød med sprød skorpe bagt i gryde (December 2021).