Celeriac is absolutely delicious, but often overlooked by cooks due to its bizarre physical appearance. Celeriac is the root of the celery plant and has a mild and sweet root vegetable flavor with hints of celery.
Celeriac is harvested in the fall and can be stored throughout the winter. It can be eaten raw or cooked in salads, stuffings, soups, and much more. Besides Thanksgiving stuffing, roasted celeriac is one of my favorites. Roasting really brings out its sweetness.
I decided to pair my first celeriac of the season with some early brussel sprouts and fresh red onions. I tossed them all in olive oil, added salt and pepper, and roasted at 425 until crispy.
This combination was delicious! The sweet celeriac and red onion pair incredibly well with the brussel sprouts. I ate this as a simple weeknight dinner, but it would also make a delicious side dish.
I always enjoy food more when I know where it comes from. This meal felt special because the celeriac and brussel sprouts were from Cedar Circle Farm (//www.cedarcirclefarm.org/) in my hometown in Vermont. T and I stopped by the farm stand on our way back to Boston. We’re lucky to get amazing local food in Boston, but there is something about VT produce that holds a special place in my heart.
Speaking of local produce — remember to sign up soon for a winter CSA if you want local food once the farmer’s markets close for the season. I am looking forward to our winter share from Red Fire Farm (//www.redfirefarm.com/) in Granby, MA. They team up with Metro Pedal Power to offer bike delivery in the Boston area. We have been enjoying their summer/fall veggie, fruit, and egg shares and everything is delicious! I’m looking forward to lots of root vegetables and greenhouse greens this winter.
This is a good post on this topic.
Regards