Tips and Recipes
for Brookfield Farm Crops

Celeriac (Apium graveoleus var. rapaceum)

Celeriac has been cultivated especially for its gnarly edible root that can be --with proper storage -- enjoyed all winter long. Celeriac is very popular in Europe and Russia. As a matter of fact, in Germany and France, our commonly known stalk-type celery is barely used. Celeriac is high in carbohydrates, vitamin C, phosphorus and potassium.

Recipes:

Lombardy Minestrone (from Ibby Gemmil)

2 tbsp olive oil
1 leek, sliced
1 cup celeriac, diced
3 cups butternut squash, peeled and cubed
2 cups kidney beans, soaked and simmered until soft
2 cups tomatoes, diced
4 cups swiss chard, chopped
6 cups water or stock
1 tsp herbes de Provence (marjoram, rosemary, sage, thyme)
salt and pepper to taste
2/3 cups uncooked long grain brown rice

Heat oil in deep coverd pan. Add leek and celeriac, stirring occasionally until soft. Add squash, cook a couple of minutes, stir once or twice. Add remaining ingredients. Cover, bring to a boil. Stir in rice. Reduce heat and simmer, covered for 1 hour. Stir occasionally.

Celery Root and Cauliflower Bisque (from: Molly O'Neill column, New York Times Magazine)

2 tbsp butter
2 onion, minced
1 tsp celery seeds
1 tbsp coriander seeds, finely crushed
2 tsp ground cumin
1 lg celeriac, peeled and cut in 1/2-inch cubes
1/2 head cauliflower, chopped to yield 4 cups
(you may substitute cabbage)
1 medium potato, cut into 1/2-inch cubes
6 cups broth (chicken or vegetable)
6 - 8 tsp salt
1 cup lowfat yogurt
1/2 cup heavy cream

In a medium saucepan, melt butter. Add the onion and cook, stirring occasionally, over medium heat for 3 mins. Add the celery & coriander seeds, and cumin, and cook for 1 min. Add the celeriac, cauliflower, potato, and broth. Bring the soup to a boil, then simmer for 20 min. Working in batches no larger than 2 cups, puree the soup in a blender. Stir in the salt to taste, mix in yogurt and cream and serve.

Celeriac & Walnuts (from shareholder Tomma Henckel)

2 Celeriacs
1 Onion, diced
Olive Oil
Pepper & Salt
Vinegar
Walnuts

Cut Celeriac in half and boil for 1 hour. Rinse with cold water. Peel (the peel should come off fairly easily). Cut in large chunks, then puree in a ablender or with a masher. Add other ingredients (generously and to taste). Mix well and let stand over night. This makes a delicious side dish at Thanksgiving.

Celeriac Skillet Pie (source unknown)

2 celeriac, trimmed, peeled, and shredded
2 medium baking potatoes, boiled for 4 minutes, cooled, peeled, and shredded
2 small onions, peeled and shredded
3 tsp salt
1 1/2 tsp pepper
10 tbsp veg oil or bacon fat

Combine the celeriac, potatoes, onions, salt, and pepper. Preheat the oven to 350 F. Heat 6 tbsp of oil in a cast iron skillet. When the fat is hot, but not smoking, dump the celeriac root mixture into the pan and flatten with the back of a spatula. Cook over medium-high heat for 5 minutes, until brown on one side. Flip onto a plate. Heat the remaining oil in the pan and brown the cake on the other side. Place the pan in the oven and bake for 45 minutes to 1 hour, until the cake is cooked through. Turn out onto a plate. If the bottom sticks, scrape out the stuck parts and patch onto the cake. Flip onto a second plate so that the unmarred side is up.

Storage Tips: