I haven’t hammered out a list of resolutions for this year. It would probably be basically the same as any other: self-improvement, weight loss, finding out where the money fairy lives, going to her home, and demanding my cut … certainly no promises on blogging (because we see what my track record has been like over the past few months).
With that said, I’m already on track to trying new things in 2012. On Friday, during what turned out to be a marathon food and supplies shopping trip across parts of two counties, we stopped at Produce Junction to get some discounted veggies. They always have rarities that strike my fancy, but that day, I decided to spend the $2 and take a chance on something I’ve never seen …
It’s celery root! I have no idea what to do with it, but it’s great looking AND smells like celery (a vegetable that I happen to love). After a very small amount of Internet research I am still at a loss, so if anyone has any ideas, definitely let me know. For now, it’s hanging out on the kitchen counter. By the looks of it (it’s just a big root after all), I think I’ll have at least a month or two to make a final decision as to its culinary fate.
Okay, that looks more like something that will soon hatch and try to take over the world than something you’d want to eat for dinner. I know I’ve seen it in recipes, but don’t have the slightest idea what to do with that. But have fun trying!
We made this celery root and kohlrabi veggie for our gourmet group in November. Good luck finding the kohlrabi Yield: Makes 8 to 10 servings
Look for kohlrabi, a mildly sweet purple or green vegetable in the cabbage family, at better supermarkets. For a creamier, smoother purée, pass the boiled ingredients twice through a potato ricer or food mill.
Ingredients
2 pounds celery root (celeriac), peeled, cut into 3/4″ cubes
Kosher salt
1 1/2 pounds kohlrabi, peeled, cut into 1/2″ cubes
1 pound russet potatoes, peeled, cut into 1″ cubes
1 Granny Smith apple (1/2 pound), peeled, cored, cut into 1″ cubes
2 tablespoons (1/4 stick) unsalted butter
Freshly ground black pepper
Fresh chervil sprigs
Special equipment: A potato ricer or food mill
Preparation
Add celery root to a large pot of boiling salted water. Reduce heat to medium-low and simmer until tender, 11-13 minutes. Using a slotted spoon, transfer celery root to a large bowl. Return water to a boil; repeat with kohlrabi, then potatoes, cooking each separately until tender, 14-16 minutes for kohlrabi and 10-12 minutes for potatoes; add to bowl with celery root.
Meanwhile, bring apple and 2 tablespoons water to a boil in a small saucepan. Cover and cook over medium-high heat, stirring occasionally, until apple falls apart, 6-8 minutes, adding water by tablespoonfuls if dry.
Working in batches, pass celery root, kohlrabi, potatoes, and apple through a potato ricer into a large bowl. Pass mixture through ricer again if a smoother texture is desired. Stir in butter. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to a microwave-safe bowl, cover, and chill. Rewarm in microwave in 30-second intervals until heated through. Transfer to a large serving bowl. Garnish with chervil sprigs.
Bon Appétit, November 2011
by Sarah Dickerman
photo by: Christopher Testani
That kohlrabi/celeriac recipe sounds great! I was just as perplexed by kohlrabi when I first had some. We ended up just eating it raw in salad. I’m think Whole Foods or Wegman’s might have them … and if not, back to Produce Junction!
Roast and mash with potatoes and cream