The celeriac used in the photo below have been in our fridge for ONE YEAR! I use celeriac over the winter whenever a recipe calls for celery, and I always have a few in the fridge. When summer rolled around and celery appeared in the farm store, I forget I had them. When I discovered them in the back of the fridge at the end of summer, rather than compost them I decided to cook them to see how they held up. They were DELICIOUS.
And that, my friends, is the beauty of biodynamic agriculture! When root vegetables are harvested on a 'root day' they last a year!
This is the recipe I started with: Smashed Celeriac
Mashed Celeriac with Garlic and Thyme
4 medium celeriac, cleaned and chopped into 1/2" chunks
4 T ghee
1/4 t. ground thyme leaves
4 large cloves garlic, sliced
1 c. milk
1 t. himalayan pink salt
Opt: pinch cayenne
Combine celeriac, ghee and thyme in a medium saucepan and saute on medium-high until celeriac is lightly browned, about 5 min.
Add milk, garlic and salt and bring to a boil.
Reduce heat to med-low and simmer until garlic and celeriac are soft, about 20 min.
Using a slotted spoon, transfer celeriac and garlic to food processor bowl.
OPT*: raise heat under the pan, and reduce the liquid to 1/4 c. Transfer liquid to processor bowl.
Puree, check seasoning (I added a little cayenne) and serve.
*You could use the liquid without reducing it but the puree will be a little loose. This method makes the texture very close to 'mashed potatoes'.
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