angelaid, I love vegetables, pretty much all of them, and a breakfast hash is a great way to use up "leftovers". Elery often makes an omelet out of whatever is in the fridge, whether that be a Moroccan mixture that I make periodically, or leftover roasted veggies, even my chili has a lot of vegetables and is fair game for an omelet. I'm more boring, I'll have an egg, a slice of toast, maybe a few sautéed vegetables, but I'm not much of a morning person.

Congrats to your hubs on the weight loss!

Annie

Good job and kudos to your hubbie and you. I love vegetables, too. I do get stuck in a rut with eating the same veggies over and over again. I should branch out and try ones I haven't tried before, just like you did. Way to go.

Sally

Fantastic! I love vegetables! :)

It's fun to throw stuff in the cart that is unknown to me and get home and Google it to see what to do with it. We're spending more time in the kitchen together, because I can't peel or chop (arthritis), so I have a sous chef. And we get a kick out of smelling and tasting new (to us) food sensations. It's just been good all around.
I haven't tried the roasted radishes yet.
I can't seem to find "celery root" in the grocery store. Is that something that is seasonal?
I tossed "jicama" in the cart this week.

I'm also spending far less money than throwing a bunch of canned or boxed "side dish" stuff in the cart.

Win/Win

Celery root isn't really seasonal, though sometimes my store is out. It might be labelled celeriac. Have you asked the produce manager? They might just not get enough demand for it but could get some for you. It's wonderful roasted! Also pureed. And in soup. And lots more... Cleaning it can be a bear. You(r sous chef) can use a sharp peeler, but it's sometimes easier just to pare it with a knife. Then you can scrape the hairy stuff out of the cracks with the tip of the peeler, or just V cut the whole area out with a sharp knife. Waste bugs me but I'm learning to let it go and give it to the city compost. :)

Congrats on the success of your new adventure!

Keep up the good work, the payoff is you'll live longer (and happier) and have fun discovering new things.

I've only ever had jicama in salad (had some tonight in fact). Peel off the brown skin and then cut it into cubes or long spears. Even half a jicama is a lot for a salad for a couple of people, maybe try using a quarter at a time. It's has a crunchy texture and fresh taste.

Celery root is also called celeriac. Clean as per the previous description, cut into potato wedge sized pieces, and then either boil like potatoes or roast as per the other things you do. Mashed with S+P and butter (or a drizzle of olive oil) and you have something very delicious.

I just discovered jicama this summer and we quite like it. I just have to figure out when the prime season for it is. I had some in the summer and it was delicious, then bought another one later on and it was bad. It's a delicious fruit though. We had it in salads.

Angelaid, I love celery root, although it is somewhat difficult to peel. I just peel and cut into pieces and mix with potatoes, about 75% potato and 25% celeriac, and mash just like potatoes. It gives a very nice mild celery-type flavor which I like very much.

Annie

Angelaid I'm so glad it's working so well for you! Love veggies and really appreciate others focusing on them.

Annie, I like celeriac like that too and think it's a good way to prepare it the first time. A milder version of some veggies first makes you appreciate them more in their 'bare' form.

My veggie chili is one of my favorites. I use ground beef/pork/turkey in it but also use any veg that's seasonal plus a few things I might have canned/frozen like corn and string beans.

I grew up with a celeriac salad. You shred it, so it looks kind of like shredded cheese, but if you can shred it finer and it was in a salad sauce that I have never been able to reproduce... but I make sort of a ranch dressing, and like it that way.

I bought a celery root today! I'm going to try it roasted. Peeled and cut in wedges. I'm assuming it has to be peeled, however it's cooked?