February – Roast Celeriac

February – Roast Celeriac

Lately I have been reading a lot about celeriac. Many folks have never even heard of this vegetable. Have you noticed it in the grocery store? It’s quite an off putting (and slightly ugly) vegetable. In his cookbook Simple Yotam Ottolenghi suggests roasting it whole…who ever would have thought of it!? When I have cooked it before, it was boiled and mashed along with potatoes. It’s a wonderful combination, probably more common in France. But never would I have considered roasting it whole. As it turns out, it’s delicious and easy, only requiring a bit of time.

Celeriac

Celeriac

Celeriac has green leaves and stalks that grow above ground and roots with a rough, brown skin that grow underground. While farmers grow celery for its edible leaves and stalks, they grow celeriac for its roots.

Some people refer to celeriac as celery root, but it is not actually the root of a celery stalk. It belongs to the same plant family as carrots and is related to celery, parsley, and parsnips. Inside, the root is pale and resembles a potato or turnip. Its flavor is similar to that of celery and parsley. You can eat washed and peeled celeriac raw as well as cooked. I am a big fan of parsnips so I was game.

According to the United States Department of Agriculture (USDA), one cup of raw celeriac provides:

Celeriac is a concentrated source of many nutrients, including:

  • vitamin C
  • vitamin K
  • vitamin B-6
  • potassium
  • phosphorus
  • fiber

But it’s particularly high in vitamins C and K. With only 5.9 grams of carbs per 3.5 ounces of cooked vegetable, celeriac is a healthier, lower-carb alternative to potatoes. 

This recipe is simple but requires a three hour cooking time, so plan ahead.

Ingredients:

  • 1 – 2 large celery roots, hairy roots trimmed but there is no need to peel it
  • 1- 2 tablespoons of olive oil
  • 1 1/2 teaspoons of cumin seeds, lightly crushed (Yotam uses coriander seeds)
  • flaked sea salt
  • 1 lemon, cut into wedges for serving

Method:

  1. Preheat your oven to 375 degrees F
  2. Pierce the celery root with a small knife, all over, about 20 times per root. Place in a baking dish and rub with the oil, seeds and about 2 teaspoons of flaked salt.
  3. Roast for 2 1/2 to 3 hours until the celery root is very soft and brown on the outside
  4. Cut into wedges and serve with a wedge of lemon, a sprinkle of sea salt, and a drizzle of oil if desired.
Roast Celery Root or Celeriac

Roast Celery Root or Celeriac

Cut open the celery root was soft, with the texture of a sweet potato and with a mild flavor reminiscent of that of celery hearts and parsley.

Roast Celery Root or Celeriac

Roast Celery Root or Celeriac

Try this, I think you will be pleasantly surprised. It’s fun to be introduced to a brand new vegetable.

January – Spicy Thai Influenced Chicken Thighs

January – Spicy Thai Influenced Chicken Thighs

Spicy chicken thighs redolent with ginger, garlic, lime juice, chili paste and coconut milk. Oh my! These are fantastic. Use the leftovers in the can of coconut milk to make coconut rice, rice cooked in coconut milk and water. I cannot say enough about this combination, yummy.

Thai Inspired Roast Chicken

Thai Inspired Roast Chicken

 

Spicy Thai Influenced Chicken Thighs

Ingredients:

  • 4 bone-in, skin-on chicken thighs trimmed of any excess fat or skin (you could also use breasts in this menu, bone-in and skin-on preferred)
  • 3″ piece of ginger, grated
  • 5 garlic cloves, grated
  • 3/4 cup of coconut milk, low or full fat
  • 1/4 cup of hot chili paste, use less depending on heat and sensitivity
  • 1/4 cup of lime juice
  • 2 T of brown sugar (optional, I did not use)
  • 1 T of kosher salt
  • 1/2 cup of chopped cilantro, mint or a combination – for serving

Method:

  1. Combine the ginger, garlic, chili paste, lime juice, sugar (if using), and salt in a bowl with the coconut milk. Whisk or stir to mix. Pour the marinade over the chicken in a bowl or plastic zip lock bag and refrigerate for 30 minutes to 4 hours.
  2. Preheat your oven to 425 degrees F.
  3. Remove the chicken from the marinate, shaking them gently to remove any excess. Place the chicken thighs on a parchment or foil lined lined sheet pan. Bake for about 30-40 minutes depending on your oven and the size of the thighs, or until the skin is brown and the juices run clear.
  4. You can bring any remaining marinade to a boil in a small saucepan, simmer for a few minutes and use as a sauce.
  5. Garnish with cilantro, mint or a combination.
Thai Inspired Roast Chicken

Thai Inspired Roast Chicken

I am taking these over to the folks at Fiesta Friday to share at the virtual blogging party. It’s Fiesta Friday #364 hosted by Angie and cohosted this week by Diann @ Of Goats and Greens and Petra @ Food Eat Love

Come on over, click on the link to Fiesta Friday and read all the blogging post recipes, craft ideas, and decorating tips.

Suitable for phase 3 of the 30 Day Metabolic Diet, remove the chicken skin before serving.

Thai Inspired Roast Chicken

Thai Inspired Roast Chicken