You get home and open your box to find a foreign life form you’ve never seen before.
You’ve been feeling pretty adventurous since you became a Fair Food member, but you’re pretty sure this ugly root isn’t meant to be eaten.
If it smells a bit like celery and smoked parsley, has the slightly starchy texture of a potato, and looks like a monster from a Grimm’s Fairytale, it’s definitely a celeriac!
With more vitamin C than celery, if you dare to get under the skin and to the soft side of this truly delicious vegetable, then your body will thank you this flu season.
Farmer Joe Sgro’s celeriac is excellent roasted in the oven, as well as raw, grated in a salad with a creamy mayo dressing (celeriac remoulade recipe below)
Just a tidbit about Foothills Organics and their produce, straight from the press
Happy Fair Food Feasting!
P.s If you liked this story and you think a friend would like it too, share the Fair Food love and pass it on!
Our weekly member recipe
Jamie Oliver’s Carrot and Celeriac Remoulade
Dairy Free & Vegetarian (serves 6)
Ingredients
-
450g carrots, peeled
-
350g celeriac, peeled
-
Juice of 1 lemon
-
6 Tbsp reduced fat mayo
-
3 Tbsp Dijon mustard
-
3 Tbsp fresh parsley, chopped (optional)
-
Salt and pepper to taste
Method
-
Coarsely grate the carrots and celeriac.
-
Place in a bowl, add the lemon juice and stir well.
-
Mix together the mayonnaise, mustard and parsley, then fold into the grated vegetables until well mixed.
-
Season with plenty of ground black pepper and serve chilled.
For a fun variation, chop the carrot and celeriac, bake in the oven to make an over roasted version of this salad.
More seasonal recipes from our recipes page |