Last night, we had two successful uses of CSA veggies, a celeriac (celery root) and apple salad and gumbo z'herbes, a version of gumbo eaten during Lent. The salad is simple and refreshing, and the gumbo is a good way to use carrot tops and other greens. Here's the recipes:
Celeriac and Apple Salad
1 celery root bulb, peeled
1 apple (on the sweet side)
1+ tbsp walnut oil
1 tbsp lemon juice
1/4 cup chopped mint
On a mandoline, thinly slice the celeriac and apple. Whisk together the walnut oil and lemon juice and pour over celeriac and apple. Toss with chopped fresh mint. This was really good, and we can't stop thinking about it!
The Gumbo Z'herbes is a Mark Bittman recipe from his new Food Matters cookbook, but with a few modifications. You make a roux, and get it nice and dark, and then add onions, herbs (fresh oregano, dried thyme, and cayenne), celery, peppers (except I used celery root, and no peppers :(). After those soften, you add bitter greens, vegetable stock and potato; we used dandelion greens and carrot tops. and some other unidentifiable green from the vegetable drawer, from last week's basket. The recipe also called for zucchini, but we didn't have any. After the vegetables are cooked through, you serve over brown rice. It felt very healthy, and also was tasty.
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