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Homely Vegetables December 14, 2010

Posted by Toy Lady in Cooking, Eating Down the Fridge, random stuff.
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PhotobucketA while back, when I found myself in possession of what might, by some, be considered to be too many random vegetables, I started google-searching for ideas for using them.

Because if there’s one thing I hate, it’s letting good food go to waste.

And vegetables are good food, no matter how homely they may be.

Besides, there are starving children in Haiti, you know!

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So anyway, when googling “random vegetables” and “homely vegetables” didn’t yield anything helpful, I decided to get specific.

“Celery Root” is a much better search term – and honestly, is there a vegetable more homely than celeriac?

Yeah, I defy you to find one that’s not a mushroom.

I started weeding through several pages of “celery root recipes,”  looking for something that would fit my criteria:

  • Uses at least celery root
  • Reasonably healthy
  • Not too much work
  • Something both Peeps and I will eat
  • Use of additional on-hand vegetables a bonus

PhotobucketWe don’t watch a lot of Food Network anymore, and I’d never actually heard of Ina Garten, other than on various blogs, wherein the bloggers kind of gush over her recipes.

And I guess I’ve seen her, maybe in passing, flipping through channels on the occasional weekend morning.

But my google-search turned up a Barefoot Contessa recipe for Celery Root and Apple Puree.

PhotobucketIt used celery root – check.  And fennel – I happened to have a freakishly huge fennel bulb that I bought from the same farmer with the celery root.  Bonus points there.

And apples – which we have.  So we had Granny Smith apples instead of the golden delicious called for – that’s close enough, I’d say.  Besides – golden delicious?  Really?  No thanks.

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Add to that a couple of yukon gold potatoes, which we also had most of a 5-pound bag of, and a splash of apple cider, again, which we had just the tail end of a gallon left in the fridge.  Oh, and butter and cream – which, I’m sorry, it’s got to be a pretty sad dish to NOT be improved by butter and cream.

(Well, we used half and half instead of heavy cream, which we almost always do.  But still.)

Ina?

Did you check the contents of our refrigerator before you published this recipe?

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And simple?  Basically, you dice up a bunch of white (or white-ish) vegetables (and a couple of apples), saute them in a stick of butter (score!), then dump a bit of cider in, lid ‘er up, and braise until everything’s nice and soft and mushy – 30-40 minutes, checking for salt and pepper.

PhotobucketAnd once the vegetables are soft, hit ’em with the stick blender (or you could use a food mill like the recipe says) (ha!), blend until smooth, adding a couple of tablespoons of cream (half and half).

And what do you end up with?

Well, I’ll tell you.

This may not look like much – a soft pureed potato-vegetable blend.

But.

I can’t remember the last time something that pale and innocuous looking had that much flavor.

I wanted to lick the plate.  Seriously.

Comments

1. Alanna at Kitchen Parade - December 14, 2010

I went through a phase of white purees, easy to make, hard to photograph but most of all, DEE-licious.

Yes- exactly! And I suspect the leftovers would make an excellent soup base. . .

2. judy - December 14, 2010

Soup! I love the soups. ‘beaming’ 🙂

Yeah, I think that’s what I’m going to do – maybe clear out any remaining random vegetables. 😀

3. Quick and easy chops « Dark Side of the Fridge - December 20, 2010

[…] by Peeps in random stuff. trackback Do you recall the other day when my wife talked about the celery root and apple puree recipe that she did?  I thought you might.  Dinner that night was not just pureed […]

4. Monday Musings: 01-10-11 « Dark Side of the Fridge - January 10, 2011

[…] it’s a simple matter of slicing, making a sauce, and reheating the meat.  When we made that homely vegetable mash a while back, I ended up stashing the leftovers in the freezer – they’ll go beautifully […]


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