If you are anything like me, your winter storage vegetable selection is dwindling down and you are wondering what to do with all that celeriac. Celeriac may be unusual looking and a pain to peel, but it is delicious to eat, and versatile for cooking.
This weekend I decided to make the most of the winter hearty vegetable and make two delicious recipes. Both recipes incorporate celeriac, local produce, and a variety of other root vegetables. Try out these recipes and use up your celeriac, carrots, beets, onions, and potatoes.
Frittata + Roasted Roots
This recipe is versatile. It is a great way to use the odds and ends of vegetables you have left and can be enjoyed at any meal. It makes for a good packed lunch too! For this recipe, I used the following ingredients:
- 1 celeriac, from Second Spring Farm
- 1 potato, from Meadowlark Farm
- 2 cloves of garlic, thinly sliced
- 1 beet
- 1 red onion, from Spirit of Walloon Market Garden
- 2 carrots, from Spirit of Walloon Market Garden
- 8 farm fresh eggs
- 3 Tablespoons of canola or olive oil
- sea salt, pepper
- Teaspoon of basil, thyme, and rosemary
- Optional: Freshly grated parmesan cheese
- Preheat the oven to 400 degrees and begin to prepare your preferred vegetables. Peel and dice the onion; peel and dice the celeriac and beet, cut the carrots into small slices; chop potatoes into small cubes; thinly chop the garlic.
- Simply place all vegetables in a cast iron. Add the garlic, canola oil, desired salt and pepper and toss well. Roast the vegetables for about 40-45 minutes, or until vegetables are tender and onions are beginning to caramelize, stirring halfway through.
- Meanwhile, beat the eggs and add desired spices. I used a mix of basil, rosemary, and thyme.
- Remove the cast iron from the oven and place on the stove top. Turn the stove on to medium-high and pour the egg mixture evenly over the vegetables. Let the dish cook on the stove for about 3-4 minutes, or until the eggs have set on the bottom. Optional: Scatter the freshly grated parmesan over the dish.
- Return cast iron to the oven for about 10-15 minutes, or until the egg has set and the top has started to become golden in color. If you added parmesan, try turning the boiler on for the last 2 minutes to brown the top.
Let cool for about 10 minutes and enjoy!
Celeriac + Feta Gratin:
This recipe is simple and easy to prepare as a side dish. It is a great healthy alternative to a traditional potato gratin, which is usually dairy-based.
- 2 large potatoes from Meadowlark Farm
- 1 large celeriac from Second Spring Farm
- 1 leek
- 2 cloves of garlic, thinly sliced
- 1 small yellow onion, from Spirit of Walloon Market Garden
- ½ cup Feta
- 1 cup vegetable stock
- Preheat the oven to 375 degrees. Lightly oil a 9×13 casserole dish with butter or oil of your preference.
- Rinse and chop the celeriac and potatoes into four quarters and slice thinly for layering.
- Peel and slice the onion thinly. Rinse and slice the leek in thin rounds.
- Start layering your pan with half of your ingredients. You can do this however you prefer but I started with a layer of potatoes, then onion, then celeriac, leeks, added salt and pepper, half of the garlic, and topped with ¼ cup of feta. Then repeat with the remaining half of the ingredients.
- Pour 1 cup of vegetable stock over the dish or until it is about half way up.
Optional: add a few drops of butter around the dish.
- Cover with foil and bake for 50 minutes. Then, remove the foil and bake for another 15-20 minutes or until the celeriac has a golden brown color and the stock has thickened. You may want to switch the oven to broil for the last 2 minutes to help brown the gratin.
Bailey Samp is the Local Food Coordinator for Northwestern Michigan and co-owns Lakeview Hill Farm in Leelanau County with her partner John. After a busy work week, she loves dedicating her Sundays to cooking local foods and enjoying them with friends. Contact her at [email protected].