Continuing our exploration of winter vegetables (week 3 if you’re counting!) this week I bring you perhaps the least sexy members of the vegetable kingdom: celery root and parsnips.
Let’s talk celery root. Have you tried it? My mother-in-law makes a famed celery root salad, but this was my first time cooking with it. Don’t let it’s hairy, dirty exterior intimidate you, once you get past that it has a nice, subtle, celery-ish flavor. (Speaking of it’s hairy, dirty exterior- scrub it, then peel it with a knife, and don’t worry if you lose about a quarter of the root in the process). It’s a great low-carb substitute for potatoes (shout out to all you keto fanatics!) It’s also a good source of fiber, calcium, and potassium.
In this recipe I also used parsnip to add a little sweetness. The result was a simple and versatile side dish. I served it alongside this last Sunday night (and the leftovers with roast chicken the following night!)
- 1 parsnip
- 1 medium celery root
- 4 cloves of garlic
- 1.5 cups chicken (or veggie) broth
- 1 bay leaf
- Herbs such as dill or thyme
- salt & pepper
- Peel the parsnip with a vegetable peeler or paring knifing. Using the pairing knife cut away the celery root's tough (hairy, dirty) exterior.
- Roughly dice parsnip and celery root.
- Peel and mince garlic cloves.
- In a medium saucepan bring chicken stock to a boil.
- Add parsnip, celery root, garlic, and bay leaf. Bring to a boil again and simmer covered for about 15 min (or until the veggies have absorbed most of the liquid and are very soft).
- Mash with a potato masher and add salt, pepper, and herbs to taste.