Difficulty: Easy
Time: 15 mins prep + 55 mins
oven
Servings: 3 quarts
Celery root & shiitake mushrooms perfume the potatoes
& chard in a roasted vegetable dish with flavors in harmony. Those that don’t like the texture of
regular celery often like the creamy taste of its rooty cousin.
|
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
|
5
|
Ounce
|
Shiitake mushrooms
|
|
|
1
|
Medium
|
Celery root
|
|
|
1 or 2
|
Medium
|
Red onions
|
|
|
1
|
Tablespoon
|
Miso
|
Or
Doenjang, soy sauce or bouillon
|
|
1
|
Quart
|
Water
|
|
|
½
|
Cup
|
Dry vermouth
|
Or
sake
|
Start the broth w/ the onion skins, shiitake stems &
celery root leaves. Add the water,
miso or bouillon, dry vermouth & any other veggie flotsam to a covered
small saucepan set over high heat.
When it boils, remove cover & simmer over med high heat while you
prep the veggies. I don’t use the
celery root skin because it is often very dirty in its nooks & craggy
crannies.
|
1
|
Pound
|
Yukon gold potatoes
|
|
|
1
|
Bunch
|
Rainbow chard
|
|
|
1
|
Medium
|
Granny smith apple
|
optional
|
Dice everything about 1” to fit the spoon. Preheat the oven
to 425. Quarter the larger
shiitake & cut the smaller ones in half.
Combine all in a roasting pan. Add any optional flavorings like:
|
½
|
Teaspoon
|
Garlic powder
|
|
|
½
|
Teaspoon
|
Chili flakes
|
|
|
1
|
Teaspoon
|
Favorite dried herbs
|
Herbs
de Provance, tarragon, dill, Italian herbs, etc
|
|
1 ~ 2
|
Tablespoons
|
Fresh rosemary
|
|
|
1
|
Medium
|
Cinnamon stick
|
|
|
2/3
|
Cup
|
Crispy bacon crumbles
|
|
I tried meatless bacon this time. If you’re into experimenting w/ alternatives, use them as a
flavoring, not a direct substitute, to avoid disappointment.
|
1 or 2
|
Medium
|
Lemons
|
Juice
& zest
|
|
2
|
Tablespoons
|
Butter
|
Organic
unsalted
|
|
1
|
Tablespoon
|
Evoo
|
|
|
½
|
Teaspoon each
|
Sea salt and black pepper
|
|
Strain the broth over the veggies, add citrus juice &
zest, salt & pepper, evoo & dot w/ butter.
Roast covered for 40 mins, then remove the cover, increase
the heat to 450 and roast for 15 mins more. Test the celery root and the potatoes, when both are tender
the dish is done. Depending on the
celery root [some are more tender
than others] it may need a few more mins in the oven.
If you have any leftover, blend it
up w/ some organic chicken, beef or veggie broth for a scrumptious soup in a
French style. Whisk in a little cream
& serve w/ crusty garlic herb bread.
Herbs de Proveance make for a delish garlic bread. Share your culinary creations &
morphs on all Hungry Harvest social media.
Eating
Healthy & Delicious is a Win Win Win Situation!
Eat, Live
& Party Well
Blog post
by Chef Mark Cleveland
Chef Mark
Cleveland has joined the team of Hungry Harvest creating recipe & culinary
content for success in the kitchen with the amazing produce in each weekly
Hungry Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram
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