Dear Customer,
We are going through the traditional 'hungry gap'. Need I say more to
introduce the celeriac? I know it is a daunting vegetable but it is well
worth the labour of chopping.
I've heard that they are delicious baked in the skin like a potato but
I've no idea how long they would take to bake - anywhere between 1 and
12 hours I suppose. It's an easy option so maybe I'll try it myself this
week. You could make Celeriac Mash by boiling it in chunks with the same-sized
chunks of potatoes then mashing it all up with butter and cream and garnishing
it with snips of parsley. It makes a good soup or can be grated into salads.
Nutritionally it is exceptionally high in potassium, high in vitamin C
and has some protein as well as other mineral salts.
CELERIAC SALAD
2 tbl apple-cider vinegar
2 tsp coarse mustard
2 tsp honey
½ tsp black pepper
¼ cup sunflower oil
1 celeriac root
2 tbl lemon juice
2 apples shredded
1/3 cup non fat yoghurt
¼ cup red onions diced
2 cups spinach shredded
Mix the vinegar, mustard, honey and pepper into a cream then blend in the oil. Trim and wash the celeriac, cut into fine julienne strips and place in a large bowl. Add the lemon juice and combine to keep the celeriac form discolouring. Mix in the apples, yoghurt, onions and dressing. Serve on bed of shredded spinach.
Mung bean shoots are very useful as they have no seasonality. Brett Kellet sprouts them all year long down in Devon. They are exceptionally nutritious and as a 'living' food they keep producing vitamins all the way to your mouth. They contain highly active anti-oxidants which prevent DNA destruction and protect from the effects of ageing. With significant levels of vitamins A, B1, B2 as well as calcium, iron, potassium and protein, I rest my case. Captain James Cook had his sailors eat them on his voyages to sustain them and during World War II, concerned about a possible meat shortage, the scientific community advised the government that the consumption of germinated seeds was the best and cheapest alternative to meat proteins. They are an excellent addition to salads, sandwiches, soups, quiches, stir-fries and casseroles.
I'll go and let you get your apron on,
Best Regards
Isobel Davies