How to EAT…
Celery Root (Celeriac):
Celery root or celeriac is prized for its distinctive flavor which is somewhere between celery and parsley. Although cooked celery root is excellent in soups, stew, and other hot dishes, it can also be enjoyed raw, especially grated and tossed in salads. Raw celery root has an intense flavor that tends to dominate salads, so pair it with other strongly flavored fruits and vegetables, such as carrots, beets, and apples. Before using celery root, peel and soak briefly in water with a little vinegar or lemon juice to prevent cut surfaces from darkening.
Green Onions (Scallions):
Don’t be afraid to use the entire green onion! Green onions, also called scallions, make an excellent garnish to soups, salads, noodle or rice dishes.
STORE: Store green onions in a plastic bag in your crisper for five to seven days. Be sure to keep them away from fruits and veggies that absorb odors easily like mushrooms, corn and apples.
PREP: Rinse your green onions in cold water; trim off roots and the very tops of the greens. Dice into thin or slightly thicker rounds depending on your preference.
Featured Recipe: Cauliflower & Celery Root Soup
Makes 8 servings
1 tablespoon olive oil
8 cups cauliflower florets with stems chopped into ½-inch pieces (1 large head)
4 cups chopped celery root (½-inch pieces), about 1 medium root
2 large carrots, peeled and diced into ½-inch pieces
1 bunch green onions, thinly sliced, or 1 red onion, chopped
3 garlic cloves, finely chopped
8 cups organic vegetable or chicken broth
¼ teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon sea salt, or to taste
½ teaspoon black pepper, or to taste
½ teaspoon ground cumin
¼ teaspoon ground green cardamom
½ teaspoon red pepper flakes
1 can (13.5 ounces) coconut milk
For Garnish: Breadfarm bread cubes (optional), peppers, finely chopped green onion or chives, lime wedges
1. Preheat oven to 400 degrees Fahrenheit.
2. Chop cauliflower, celery root, carrots, green onion and garlic. Place a heavy bottomed sauce pan on medium heat. Drizzle in olive oil. When shimmering, add onions, and carrots. Cook for about 3 minutes, add garlic, and cook another 2 minutes, stirring often to keep garlic from burning. Toss in the cauliflower and celery root. Pour in broth; add your spices, and stir well. Bring to a boil, reduce heat, cover and simmer for 25 to 30 minutes or until vegetables are fork tender.
3. Stir in the coconut milk. (Note: if you like your soups more brothy, you may opt to skip this step which makes the soup thicker and more like a chowder.) Remove half of the vegetables from pot. Use an immersion blender to puree the remaining soup in the pot. Alternately, add remaining soup to a blender, in batches, and blend until smooth. Return blended soup to pot along with reserved vegetables and stir well to combine. Taste soup for seasoning, adding more salt or pepper to taste. Divide soup between 8 large soup bowls. Top with croutons and garnish with peppers and onions. Squeeze a bit of lime juice over the bowls, to taste.