What to cook with… Celeriac?
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 the 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 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
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@example.com.