Pasta E Fagioli

2 tablespoons olive oil plus more for drizzling

1 medium yellow onion, diced

1 small celeraic, peeled and finely chopped

2 medium carrots, finely chopped

1 teaspoon salt, plus more to taste

fresh ground pepper

3 garlic cloves grated

1 tablespoon tomato paste

1 teaspoon chopped fresh rosemary

1 14-ounce can diced tomatoes

3 cups cooked cannellini beans, drained and rinsed

4 cups broth

Parmesan rind, optional

1 cup ditalini pasta, or other small pasta

2 large kale or Swiss chard leaves, stemmed and torn (about 6 cups)

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celeriac, carrots, salt, and several grinds of pepper and cook, stirring occasionally, for 10 to 15 minutes, or until very soft.

Add the garlic, tomato paste, and rosemary and cook, stirring, for 1 minute. Add the tomatoes and their juices, the beans, broth, and Parmesan rind, if using. Simmer for 20 minutes.

Add the pasta and simmer for 10 more minutes, or until al dente. Stir in the kale and red pepper flakes and cook until the kale is wilted. Season to taste and serve.

Turkish style celeriac

A traditional Turkish side dish.

Ingredients:

• 2 large celeriac (with stalks and leaves)

• 1 large carrot (peeled and sliced)

• 1 small onion

• 1 lemon (juiced)

• 1 tsp. salt

• 1/4 tsp. black pepper

• 1 tsp. sugar

• 1/2 cup olive oil (extra virgin)

• Fesh chpped dill to garnish

Directions:

First, cut the stalks from your celeriac and sort them, saving the fresh, green stalks and some leaves. Next, peel the celeriac using a sturdy paring knife.

Cut each peeled celeriac in half, then slice the halves about ½ inch thick. Line the bottom of a large, covered saucepan with the sliced celeriac and drizzle the lemon juice over the top. This will keep them from turning dark while you work.

Peel the carrot and cut in slices about ¼ inch thick and arrange them on top of the celeriac. Peel the onion and cut it in quarters. Coarsely slice each quarter and separate the rings. Arrange the onion over the top.

Coarsely chop the green stalks and leaves you've set aside and add them to the pan. Add the salt, pepper, sugar and ¼ cup of the olive oil.

Add about 1/2 cup water. Turn the heat on high and bring the pan to a boil. Turn the heat to low, cover the pan and let the vegetables simmer until all are tender and the liquid is reduced.

If the liquid seems too much, remove the lid and turn up the heat to evaporate the extra liquid quickly. Let the vegetables cool down to room temperature in the pan.

Gently remove the vegetables from the pan and arrange them on your serving plate. Drizzle the remaining 1/4 cup olive oil over the top and sprinkle with fresh dill.

Turkish style Celeriac braised in citrus and olive oil

I am not a huge celeriac fan but this recipe makes a very tasty side dish I would recommend!

• 2 large celeriac (with stalks and leaves)

• 1 large carrot (peeled and sliced)

• 1 small onion

• 1/2 lemon (juiced)

• 1 orange (juiced)

• 1 tsp. salt

• 1/4 tsp. black pepper

• 1 tsp. sugar

• 1/2 cup olive oil (extra virgin)

1. Peel and cut each celeriac in half, then slice the halves about ½ inch thick. Line the bottom of a large, covered saucepan with the sliced celeriac and drizzle the lemon juice and orange juice over the top. This will keep them from turning dark while you work.

2. Peel the carrot and cut in slices about ¼ inch thick and arrange them on top of the celeriac. Peel the onion and cut it in quarters. Coarsely slice each quarter and separate the rings. Arrange the onion over the top.

3. Coarsely chop the green stalks and leaves (or a few celery ribs if you don’t have the celery stalks) you've set aside and add them to the pan. Add the salt, pepper, sugar and ¼ cup of the olive oil.

4. Add about 1/2 cup water. Turn the heat on high and bring the pan to a boil. Turn the heat to low, cover the pan and let the vegetables simmer until all are tender and the liquid is reduced.

5. If the liquid seems too much, remove the lid and turn up the heat to evaporate the extra liquid quickly. Let the vegetables cool down to room temperature in the pan.

6. Gently remove the vegetables from the pan and arrange them on your serving plate. Drizzle the remaining 1/4 cup olive oil over the top.

   Garnish with a few more chopped celery leaves just before serving.

Root Vegetable Gratin

2 1/4 pounds root vegetables, peeled and shredded (The original recipe calls for 3/4 pound each sweet potatoes, celeriac, and turnips, but many combinations will work well. Parsnips, carrots, and rutabagas are all good in this dish.)
1 1/4 cups heavy cream (It has to be heavy cream. Half and half will curdle.)
1/4-1/2 teaspoon cayenne pepper
salt and black pepper to taste
Optional topping: 2 tablespoons shredded cheddar cheese, 1 tablespoon dry breadcrumbs

 Preheat oven to 400/ F.
In a large bowl, combine the shredded vegetables, cream, cayenne, salt, and pepper.
Spoon mixture into a shallow gratin dish or baking dish. Cover tightly with foil.
Bake for 30-40 minutes, or until the vegetables are cooked.
Optional: remove dish from oven, heat broiler, combine cheese and breadcrumbs, sprinkle over the vegetables, and boil uncovered until the cheese is brown and bubbly.

Jodi's Roasted Chicken and Veggie Casserole

Carrots
Celeriac
Onions
Garlic
Olive oil
Balsamic vinegar (optional)
Chicken pieces (we like chicken thighs with bone in)
Stewed tomatoes

 In a casserole spread thin layer of olive oil with paper towel. Layer the vegetables (if you use other vegetables , hard root veggies on the bottom and progressively add softer veggies toward the top) Then a layer of Olive oil, with some salt & pepper. Layer the chicken, then stewed tomatoes to cover the chicken. Than another layer of oil, salt & pepper. Cook uncovered at 250-300 for a long time (couple of hours?) It will get that roasted look on top  I think it is impossible to overcook at this temp.

From our shareholder Jen Hyde who says it's a delicious recipe from my friend, Jodi Narahara.

Lombardy Minestrone

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.

From Ibby Gemmil

Brussels Sprouts Salad

3 tbsp lemon juice, divided
1 ½ cups sliced Jerusalem artichokes or carrots
1 large celeriac, peeled & cut into bite-sized pieces
4 small leeks, white part only, chopped
1 lb Brussels sprouts, trimmed
3 tbsp olive oil
1 tbsp fresh grated lemon zest (optional)
salt and pepper
2 tbsp chopped parsley

Combine 1 tbsp of the lemon juice and 3 cups of water in medium bowl Add Jerusalem artichoke and celeriac; cover and chill until it is time to dress salad. Cook leeks in 1 inch of boiling water until tender but not slimy, about 5 minutes. Drain, saving the water. Bring water back to boil; steam Brussels sprouts over it until tender-crisp, 8-10 minutes. Place leeks and Brussels sprouts in serving bowl. Drain and add Jerusalem artichokes and celeriac to bowl. Toss with olive oil, remaining 2 tbsp lemon juice, lemon zest, and salt and pepper to taste. Cover and chill about 1 hour. Garnish with parsley. 4 servings.

From: Winter Harvest Cookbook

Beet (and more!) Borscht

2-3 qt beef or veg broth
Olive oil
2 onions, diced
2.5 cups shredded beets
1 carrot, sliced
1 celeriac, cubed small
1 Tbsp dill seeds (ground)
1 bay leaf
Salt & pepper to taste
1 tsp vinegar

Sautee onions in olive oil in lg soup pot, add carrots, celeriac and dill. Mix to incorporate and let cook for about two minutes. Add shredded beet, bay leaf and broth. Simmer for 20 mins or until celeriac and carrots are soft. Serve hot with a dollop of sour cream on top.

For a meatier meal, you can add stew beef. Cut into small cubes and sear it at the beginning of the recipe, and then cook it with the soup.

Recipe from winter shareholder Abby Getman, who says "I was excited by the challenge of using one of the monster sized beets, so I took one more than twice the size of a softball and dreamed up this borscht recipe!"

Root Vegetable Gratin

Root Vegetable Gratin

1 onion, sliced
2 cups fennel,
3 cloves garlic, minced
3 lbs mix of sweet potato, potato, celeriac
1 cup heavy cream
2 cups chicken or veg stock
2 cups grated gruyere cheese
2 tsp thyme
2 1/2 cups breadcrumbs
2 to 3 Tbsp melted butter

Peel and slice veggies 1/4" thick. Heat oven to 350°F. Butter a deep baking dish. Heat 2 Tbsp olive oil over medium heat and add the onions and fennel. Sautee about 5 minutes. Add the garlic and cook one more minute. Combine mixture with remaining vegetables, cream, stock, cheese, thyme, 1 Tbsp kosher salt and 1 1/2 tsp black pepper. Pour into baking dish. Mix breadcrumbs and butter and distribute over top of dish. Bake 1 1/2 hours uncovered, til very tender when tested with a knife. Let set 15 min and serve!

I made this for a meal train for friends who recently had a baby, and it was a big hit. Recipe and photo from Smitten Kitchen blog.

Harvest Dinner Stuffed Winter Squash

Preheat the oven to 375. Halve butternuts and scoop out the seeds. Eye the squash to decide the amount of stuffing you will need. Place in a baking dish, skin side down, and cover with foil. Bake for 20-30 minutes until still firm, but starting to soften. Meanwhile….

Either use leftover whole grains or cook some up fresh. My preference is a mix of wild  or purple rice and brown rice, but I have used barley, whole grain wheat, rye and millet. 

Sauté leeks or onions, garlic and a mix of vegetables (all cut up fine) in olive oil. My preference is carrots, sweet potatoes and kale with a smaller amount of rutabaga, celeriac and turnip. Mix in a cheese of choice. Feta is delicious; soft, flavored goat cheese great. Mix in the grains. Add a smattering of unusual goodies like capers, dried cranberries, golden raisins or cherries. Add curry powder, salt and pepper to taste. Sprinkle some pumpkin seeds or sunflower seeds on top.

Fill the squash and cover with foil. I have loaded the entire top of the baking dish when I’ve made too much filling and it has worked just fine. Cook until the squash is soft. Take the cover off and cook for 3-5 minutes more. 

This is from our own Karen Romanowski. It's the recipe she used to make the stuffed squash at our harvest dinner in November. (Karen Levine loved this one!!)  She says " it's a non-recipe recipe. The ingredients are very flexible, as are the amounts. Stuff any winter squash. Butternuts are great, but it’s been delicious in all varieties. It can be more grain-y or more vegetable-y, use whatever you have, just don’t forget a little curry powder."

Tempeh Stew with Wine and Shiitake Mushrooms

2 tbsp extra-virgin olive oil
1 lb tempeh, cut into ½” cubes
2 1/2 c water
1/2 c dry white wine
2 tbsp prepared mustard
8 shiitake mushrooms, stemmed and sliced
2 c peeled and coarsely chopped sweet potatoes
1 ½ c peeled and coarsely chopped carrots
½ c peeled and coarsely chopped celeriac
1 ½ c trimmed and halved Brussels sprouts
½ c coarsely chopped onion
1 ½ tbsp miso
2 tspn dried thyme
1 ½ tspn dried sage
1 tspn dried rosemary

Heat the oil in a 6-qt stockpot over med heat. Add the tempeh and cook 5-10 min, ~ golden brown. Add the water, wine, and mustard to the pot, along with the shiitakes. Bury the shiitakes under the potatoes, roots, Brussels’, and onion. Bring to a boil, then reduce heat to med-low. Simmer covered ~ 20 min, or until veg are soft. Dissolve the miso in some of the hot broth, then add to the pot, along with the thyme, sage, and rosemary. Simmer another 5 min to blend the flavors.

From our shareholder Leslie Cerier - "the Organic Gourmet" who has a ton of great recipes on her website:
http://www.lesliecerier.com/recipes/