We received our bi-weekly shipment from
Organics to You today, and when I got home from work I got right to washing our veggies! Aren't they pretty? Well, not all of them. In fact, one of them looks like something that could have played a character in the most recent Pirates of the Caribbean movie. I have no idea what this thing is, and I'm actually a little nervous to be alone in the apartment with it. It took me upwards of 5 minutes to get up the gall to touch it. Can anyone identify? If I don't post anything in the next day or so, just know that I've been attacked (and possibly eaten by) the freakiest vegetable (??!) known to man.
We received our bi-weekly shipment from Organics to You today, and when I got home from work I got right to washing our veggies! Aren't they pretty? Well, not all of them. In fact, one of them looks like something that could have played a character in the most recent Pirates of the Caribbean movie. I have no idea what this thing is, and I'm actually a little nervous to be alone in the apartment with it. It took me upwards of 5 minutes to get up the gall to touch it. Can anyone identify? If I don't post anything in the next day or so, just know that I've been attacked (and possibly eaten by) the freakiest vegetable (??!) known to man.
4 comments:
Looks like Celery root, aka Celeriac. It is similar to celery, except instead of eating the stalks, you eat the root. While it does look like an alien brain-orb, be not afraid! Simply cut off the tendrils, peel the sucker and it's ready to use. My two favorite uses: celeriac remoulade, which is a tasty, classic French preparation, and adding celeriac to mashed potatoes.
Here's the mashed potato recipe. Much less butter and cream than traditional mashers, yet still creamy. The key is to use nice potatoes, my preference being Russian Banana Fingerlings.
Russet potatoes will yield a slightly fluffier, less creamy mash, but they can be used in place of the Yukon Gold potatoes if desired. Rinsing the potatoes in several changes of water reduces starch and prevents the mashed potatoes from becoming gluey. It is important to cut the potatoes and root vegetables into even-sized pieces so they cook at the same rate.
Ingredients
2 tablespoons unsalted butter
4 ounces carrots , parsnips, turnips, or celery root, peeled; carrots or parsnips cut into 1/4-inch-thick half-moons; turnips or celery root cut into 1/2-inch dice (about 3/4 cup)
3/4 pound Yukon Gold potatoes , peeled, quartered lengthwise, and cut crosswise into 1/4-inch-thick slices; rinsed well in 3 or 4 changes of cold water and drained well
1/3 cup low-sodium chicken broth
Table salt
1/3 cup half-and-half , warmed, plus additional if necessary
1 1/2 tablespoons minced fresh chives
Ground black pepper
Instructions
1. Melt butter in large saucepan over medium heat. When foaming subsides, add root vegetables and cook, stirring occasionally, until butter is browned and vegetables are dark brown and caramelized, 10 to 12 minutes. (If after 4 minutes vegetables have not started to brown, increase heat to medium-high.)
2. Add potatoes, broth, and 1/4 teaspoon salt and stir to combine. Cook, covered, over low heat (broth should simmer gently; do not boil), stirring occasionally, until potatoes fall apart easily when poked with fork and all liquid has been absorbed, 25 to 30 minutes. (If liquid does not gently simmer after a few minutes, increase heat to medium-low.) Remove pan from heat; remove lid and allow steam to escape for 2 minutes.
3. Gently mash potatoes and root vegetables in saucepan with potato masher (do not mash vigorously). Gently fold in warm half-and-half and chives. (If potatoes are too thick, add 1 to 2 tablespoons additional half-and-half.) Season with salt and pepper to taste; serve immediately.
Wow - thanks!! This is amazing! Celeriac...I've honestly never heard of it. But we are definitely going to try your recipe. Maybe even for Turkey day.
it's good stuff. definitely do the mashed thing. or make a gratin. or blend it up in soup (good with leeks/onions/potatoes...)
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