Remember to Eat Your Winter Vegetables!
Try out the celery root puree for a refreshing twist on a winter soup. Or, if you get cravings for potato chips but want to stick to a healthier, post-holiday option, we have a delicious kale chip recipe!
All of these recipes include winter vegetables that we’ve grown organically in our very own garden!
Celery Root Puree
- 3 medium celery roots (or celeriac)
- 1 large russet potato
- 2 cups heavy cream or milk
- 3-4 oz. butter
- Salt and pepper to taste
- Fresh herbs if desired, whole leaves
Heat water in a pot.
Peel celery root and cut into uniform cubes, 6-8 per root, and place directly into the hot water to avoid discoloration.
Peel potato and cut into cubes (similar size as celery root) and place into the pot.
In another pot, bring 6-8 cups of water to a boil, lightly season with salt and pepper, and add vegetables. Cook until tender with a fork, about 15-20 minutes.
In a separate pot combine heavy cream and butter over low heat. Gently simmer until the butter is melted.
*Note: If you are adding any fresh herbs these could be added now to infuse flavor (recommended herbs: thyme, parsley and/or rosemary).
Drain boiled vegetables and put in a food processor.
Remove herbs, if any, from cream mixture and add half to the celery root and puree for a smoother consistency. Use the rest of cream mixture as needed for desired texture.
Season with salt and pepper to taste.
Roasted Fennel Salad
- 1 fennel bulb
- 1 orange
- 1 lemon
- 1 apple
- 1 red onion, thinly sliced on mandolin
- 2-3 oz. frisée, cleaned and dried
- 1 oz. Parmesan cheese, grated
- Extra virgin olive oil
- Salt and fresh cracked black pepper to taste
Preheat oven to 350 degrees.
To prepare the fennel bulb, remove top stalks if any and the very bottom of the bulb. Cut in half from top to bottom. Remove the core of both halves. The core is triangular shaped and is best removed with a paring knife
Vertically cut the fennel into uniform ribbons about 1/2-inch pieces, no more than 3/4-inch and toss in olive oil and salt and pepper. Roast in over for 8-12 minutes, until edges start to brown and fennel softens.
Zest and juice lemon and reserve both separately.
Zest and juice half of the orange and reserve both separately. Peel and remove orange segments of the other half; and reserve.
Thinly slice, the apple into 1/8-inch rounds; 4-6 slices will be plenty. Stack the apple slices and cut into thin sticks. Place apple sticks into reserved lemon juice.
In a mixing bowl, season frisée lightly with salt and pepper, and ¼ tsp. olive oil and the reserved orange juice. Gently toss and set aside.
In a separate mixing bowl, combine the roasted fennel, orange segments, apple sticks and shaved red onion, and 1/2 tsp. olive oil and mix gently.
For presentation, uniformly spread frisée on serving platter, place fruit and winter vegetable mixture on top. Lightly dust salad with zest of orange and lemon.
Lightly drizzle ¼ tsp. olive oil over salad. Garnish with fresh ground black pepper and shaved Parmesan cheese.
- 1 bunch kale
- 1 tsp. extra virgin olive oil
- Salt and pepper to taste
Wash and thoroughly dry kale.
Remove stems and cut into 1-1.5 inch uniform pieces.
Thoroughly coat kale with olive oil and season with salt and pepper to taste.
Bake at 300 degrees for 20-25 minutes, rotating halfway through.
Let chips cool for 3-5 minutes and allow to firm up and become crispy.