Sunday, October 21, 2007

Celery Root?

So what do you think about when you go out on a walk with your Sweetie? I was thinking about all the vegetables in the refrigerator, the celery root, the cooked squash, and the Swiss chard. Because I can chew gum and walk at the same time, I was able to plan dinner while Ron and I walked the neighborhood, a nifty trick....

If you read Craig Claiborne's New York Times Cookbook, it has three recipes for celery knobs (as he calls them), or celery root (as I call it). I found a knobby root in Whole Foods last Friday and decided, hmmm, what the heck!

Celery root is a strange vegetable. It's very gnarly, and a challenge to peel. I fixed it by cutting off the greens, and chopping them up, then peeling the root and julienning it. (You can use a potato peeler to peel it. It's not a pretty operation.)

I fried an onion and the greens, then added the chopped root, cooking it on very low heat. I added some chicken broth, and a cooked small winter squash and continued simmering, then added salt, pepper, allspice, fennel, vinegar, and probably some other stuff.

I pureed the cooked vegetables and thinned it with milk. Ron liked it. It has a distinct celery taste, but some nice sweetness from the squash. We also had the Swiss chard - chard, garlic, vinegar, salt, and pepper.