Ingredients: 2 cups cold water ¾ cup French lentils 1 cup flat-leaf parsley 1 tablespoon plus 1 teaspoon olive oil 1 medium celeriac (celery root), washed well, peeled, and cut into ½-inch pieces 2 tablespoons lemon juice 1 small shallot, minced Sea salt and freshly ground pepper Directions: 1. Bring water and lentils to a [...]
Ingredients: 2 tbsp olive oil 1 cup finely diced onion 1 small head green garlic, minced 2 cups finely diced Yukon Gold potatoes (or, 2 cups Celeriac, finely diced) 1/2 tsp sea salt 3/4 lb broccoli, florets and peeled stems cut into bite size pieces 4 1/2 cups vegetable stock Pinch of fresh ground nutmeg [...]
Ingredients: ½ cup filberts (hazelnuts) 2 tablespoons sherry vinegar 1 shallot, minced ¼ cup olive oil sea salt and freshly ground black pepper to taste 1 bunch dandelion greens 1 celery root, peeled and coarsely grated 2 pears 1 lemon, halved Directions: 1. Preheat oven to350 degrees F. Spread hazelnuts on a baking sheet and [...]
Although it currently feels like summer, I am crossing my fingers for a few more rains in March. I’ve definitely been yearning for those cold evenings when I curl up by the wood stove with a big, warm bowl of soup. While it was chilly and wet in January I frequently found comfort in this [...]
Ingredients: 1½ cups short-grain brown rice 1¾ teaspoons sea salt, plus more for sprinkling 1 small celery root (celeriac), peeled and cut into ¼-inch pieces ¼ teaspoon freshly ground black pepper, plus more for sprinkling 1½ tablespoons olive oil 12 large chard leaves, stripped from the stems and cut in half lengthwise 1½ cups semi-hard [...]
Ingredients: 2 tablespoons olive oil, divided 2 cups diced, peeled celery root (celeriac) 1¼ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces 1 12-15 ounce jar Tikka Masala simmer sauce 1 cup frozen peas Directions: 1. Heat oil in a skillet over medium-high heat. Add celery root and cook, stirring occasionally, until [...]
Ingredients: 12 ounces raw beets 12 ounces raw celeriac 4 thyme sprigs 6 juniper berries, crushed (you can use black peppercorns if you don’t have the juniper berries) Sea salt and freshly ground pepper ½ cup fresh orange or lemon juice ½ cup vegetable stock Directions: 1. Preheat the oven to 375 degrees. Scrub and [...]
Makes 6 servings Ingredients: I large celeriac, about 1 pound, peeled with a sharp paring knife and coarsely chopped 1 medium-size waxy potato, coarsely chopped 1 medium onion, finely chopped 6 cups chicken or vegetable broth, milk, or water 1 bouquet garni (recipe below) ¾ cup heavy cream small croutons (recipe below) herb butter (recipe [...]
Ingredients: 2 cups sliced celery (1-inch pieces) 2 cups peeled, diced celery root 2 shallots, quartered 2 tablespoons olive oil, plus more for serving ¼ teaspoon sea salt ¼ teaspoon freshly ground pepper 2½ cups low-sodium chicken or vegetable broth, heated 4 teaspoons chopped celery leaves Directions: 1. Preheat oven to 450 degrees F. 2. [...]
Ingredients: Dressing: 1 cup cooked cannellini beans 2 tablespoons tahini 2 tablespoons stoneground or Dijon mustard 2 tablespoons nutritional yeast (optional) 1-2 tablespoons low-sodium soy sauce or Braggs Liquid Aminos 1 tablespoon pure maple syrup zest and juice of 1 lemon Salad: 6 cups kale, ribs removed, leaves shredded 1 cup shredded cabbage, celeriac, or [...]
