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…
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
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 email@example.com
Next up: Bubble & Squeak, Vegetable a la Polonaise…
- Mike S