It's time for another Paleo Pen Pals post. This month was so much fun as I got to try a new veggie that has literally been staring me down at the grocery store and I never knew it was there. Jill from Real Food Forager was my swap buddy this month and I was so excited to learn that she and I live nearby. Hopefully we can connect in the real world one day! Isn't it great to meet fellow real food lovers locally? I often feel like I spend most of my life online!
Speaking of local real food lovers, I met some awesome people when I attended the Balanced Bites seminar a few weeks back who connected me with some local farmers and I just picked up my first order last weekend. I really love the idea of farm-to-table and can't wait visit the source of my food someday soon. The best part is that I'm supporting small businesses, and with local delivery it's not costing me any more money or time to do so. That's been a big focus for me lately - balancing the cost of time versus money - since time is at a premium in most of our busy lives.
So back to my Paleo Pen Pals swap - Jill sent me celeriac. I consider myself to be pretty fluent in the food world but had never heard of this root veggie. Celeriac, also known as celery root, is the knobby root of the celery plant and exhibits a mild celery flavor. It reminds me a lot of turnip, potato and other root veggies. It can be eaten raw or cooked. Nutritionally, it is a source of vitamins A, C, E, and K, among others.
I took a (literal) stab at celery root twice this month - the first time being a trial run to get a feel for this new veggie. Celeriac behaves a lot like a potato when you boil it, so I made a mashed potato and celeriac dish which was simple and great - boil potato and celeriac then mash with butter/salt/pepper. Just like your favorite mashed potatoes but with a hint of celery. But, that recipe isn't really new or exciting and often Paleo folks don't eat many potatoes, so I went back to the
drawing cutting board and came up with this flavorful side dish. Enjoy!
Sweet & Salty Celeriac
Prep Time: 20 minutes
Cook Time: 40 minutes
Keywords: side gluten-free nut-free soy-free
Ingredients (serves 4)
- 1 medium celeriac (celery root)
- 2 organic apples (I used 1 red and 1 green, but it's up to you)
- 1-2 tablespoons coconut oil, melted
- 3 bacon slices, nitrate free & organic preferred
- 3-5 tablespoons 100% maple syrup
- sea salt & pepper
Preheat oven to 450 degrees F
Add bacon to skillet and cook over medium heat, remove when crispy
Meanwhile, trim nobby ends off celeriac and peel with a vegetable peeler, then chop into bite sized pieces
Place celeriac on large baking sheet and toss with coconut oil to prevent sticking
Cook for 15 minutes
While celeriac is cooking, peel and chop apples (I use Oxo peeler/slicer then chop from there)
After 15 minutes, add apple to baking sheet, stir, and cook for 10-15 more minutes until celeriac is soft and golden
Add maple syrup to the remaining bacon fat in pan, then break bacon into pieces into the pan and stir in celery root and apples
Heat for a few minutes then serve and season with salt and pepper to taste
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