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Celeriac Root

Celeriac Root

Here at Chewonki we have many bags of celeriac stored in our root cellar. Celeriac is a cousin of celery but the root is the edible part. Stalks would make a great addition to a vegetable stock, but usually when you see a celeriac in the market the stalks are removed. Celeriac is round and about the size of a rutabaga. It has a pale green exterior and may be patched with rough, brown, woody skin. Since it is a root, it may have hard to clean patches of dirt as well. In case you’ve ever seen this bulbous root at the grocers and thought “what in the world would I do with that”, I thought I’d share a couple of things we’ve done recently here in the Chewonki Kitchen. One recipe calls for raw celeriac and the other cooked.

I hope you’ll give celeriac a try!

Celeriac Remoulade

Ingredients:

  • 1 celeriac
  • 1 T lemon juice
  • ¼ cup mayonnaise
  • 1 T dijon mustard
  • 2 T chopped parsley
  • S & P to taste

Directions:

Carefully remove any rough patches and dirt hiding in crevices. Quarter and grate the celeriac on a hand grater or in a food processor.

To the grated celeriac add the remaining ingredients and stir well. The result is a creamy slaw-like accompaniment to a sandwich or piece of fish.

Celeriac and Cheddar Soup

Ingredients:

  • 2 Celeriac
  • 2 red or gold potatoes
  • 2 onions
  • 3 T olive oil
  • 4 cups vegetable stock, store bought or homemade (to make: boil 2 whole onions, skin and all, 2 carrots and 2 celery or celeriac stalks in 6 cups of water for one hour. Pour through a strainer to retain the stock.)
  • 1 cup grated cheddar cheese
  • S & P to taste
  • 2 T parsley or chives

Directions:

Clean your celeriac well. Trim out any deep patches which may contain sand and dirt. Cut them into large chunks.

Clean and rid potatoes of eyes or blemishes and give them a rough chop.

Peel and chop onions.

Note: your vegetables can be large dice as the soup will be pureed in the end.

Heat the olive oil in a medium soup pot with a heavy bottom. Add the vegetables and cook them, stirring occasionally until they begin to get a little color.

Add the stock and bring the mix to a boil. Cover and simmer for about 15 -20 minutes or until the vegetables are tender. Puree the mixture. We use an immersion blender but a blender or food processor will both work well.

With your soup on a very low heat, gradually add in the grated cheese and add salt and pepper to taste and stir until the cheese is melted and incorporated. Don’t allow your soup to boil at this stage or the cheese may congeal. Sprinkle with chopped parsley or chives.

Serve with fresh bread or croutons, and green salad.

Note: this soup can easily be made vegan: After you’ve pureed the soup, taste for salt and pepper and top with a spoonful of non-dairy sour cream and chopped herbs.

Baked Oatmeal

Baked Oatmeal

We serve Baked Oatmeal on a regular basis and it is a favorite. We’ve made it with frozen sliced peaches as well. It is particularly good with a dollop of farm yogurt! ~Susan

This recipe makes one 12 x 20 inch pan or two 9 x 11 pans.

Ingredients:

  • 6 Cups blueberries (or other fruit)
  • 2 Cups honey (or maple syrup)
  • 8 cups oats
  • 1 Tbsp. + 1 tsp. baking powder
  • 1 Tbsp. + 1 tsp. cinnamon
  • pinch of salt
  • 8 Cups milk (½ gallon)
  • 8 eggs, beaten
  • 3 Tbsp vanilla extract

Directions:

Preheat oven to 375 degrees

Step 1
Grease/spray a 2″hotel pan and sprinkle fruit across the bottom of the pan.
Pour honey or maple syrup over fruit.
Bake for 10 minutes.

Step 2
Combine dry ingredients in a large bowl.
Combine wet ingredients in another large bowl.

Step 3
When fruit and honey have gotten warm and have been removed from the oven, give the pans a light jiggle to make sure the honey is all over the berries.
Pour the dry ingredients over the fruit and honey and spread to evenly distribute.
Lastly, pour the liquid mixture over the dry.

Step 4
Bake for 30 minutes

Campfire Popcorn

Campfire Popcorn

Basic Popcorn – makes about 6 cups
(You could alternatively use an air popper or use plain microwave popcorn. If you use microwave popcorn you may wish to reduce or eliminate the salt in the recipes below.)

Ingredients:

  • 2 tablespoons vegetable oil
  • ⅓ cup popcorn kernels

Directions:

In a large pot with a tight-fitting lid, heat the vegetable oil with five kernels of corn over medium heat until the kernels pop.
Add the remaining corn kernels, cover the pot with lid, and shake the pot to coat the kernels with oil until you hear popping sounds.
Stop shaking, and listen carefully until the popping stops.
Being careful of hot steam, remove the cover and pour the popcorn into a large bowl.
Season as desired

Topping Variations

Dill Parmesan

  • ¼ cup grated parmesan cheese (or 1 tablespoon nutritional yeast)
  • 1 teaspoon dried dill weed
  • ¾ teaspoon granulated garlic
  • ½ teaspoon salt

Combine all ingredients in a small bowl then toss with six cups warm popcorn

Barbecue

  • ½ teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sweet paprika, preferably smoked
  • 2 teaspoons brown sugar

Combine all ingredients in a small bowl then toss with six cups warm popcorn

Ranch

  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Combine all ingredients in a small bowl then toss with six cups warm popcorn