Celeriac and radish and beets oh my...

8 years ago

I did my shopping last tuesday night late, around 10pm on the way home. I was careful to not over-shop but like to buy just about everything...just one or two of each for my roasted root veggie dish...so much leftover.

I even made a crudite' raw snack with BagnaCauda (sp)

And a beautiful veg/turkey soup last night...

Then i finally harvested my last few hundred carrots and found a dozen radishes yesterday...black and watermelon.

I do remember planting them but they never do well in my climate...and it has been so cold i never expected them...

My holiday roots...most purchased.

(more in the fridge downstairs)

Did not mean to buy two big celery roots...one has the tops and was good in the soup but just used a few stems.

I do like a full and healthy larder but need some ideas. We have been snacking on raw all morning.

We had soup wed, friday and last night....though the celery root will keep easily till next weekend.

The Martha site had 27 (ish) recipes for radishes and only a couple looked good. Maybe a slaw with celeriac, yellow beets and radish?

I did make fresh fridge pickles but the black radishes are sooo, oh so,earthy, they made the jar taste like dirt. (i should make them alone and by themselves).

Garden carrots are easy...last year they were good in storage through the new year....

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Comments (4)

annie1992
8 years ago
I also have beets, carrots and parsnips left in the garden, along with a lot of collard greens, I've got to get those out and in storage. The beets are the golden variety, I've never tried to keep them after frost, so I'm curious as to how they have survived this latest cold snap.

I love celeriac mixed with potatoes and mashed. Toss in some sautéed cabbage and I'm a happy girl. I've also made a kind of scalloped potato knock off with half potatoes and half celeriac. We liked it a lot.

Radishes I usually roast, they remind me of turnips. I did grow the black ones a few years ago, but we didn't care for them and I struggled to find a use for them. Turns out cows love 'em, LOL.

I have made a radish salad with mango, it was very nice and the sweet fruit cut the peppery bite of the radish a bit. For those "straight up radish" lovers, I have also had a salad with red onions, cucumbers and radish with a vinaigrette, but I thought the combo of onions and radishes were a bit much. Elery would make kim chi, of course, but I think the slaw sounds good. It would make a nice addition to a pulled pork sandwich or some of that leftover turkey, if you have any.

Annie
plllog
8 years ago
What lovely pictures! Your garden yield is impressive.

Roasted celeriac is absolutely delicious!

I love to spiral slice a watermelon radish and twist it into a ribbon. So pretty! And people like to eat it raw like that.

I'm not fond of black radishes either. Funny about the cows! They can have mine. :) I bet you could make an interesting sauce with them, though, maybe with some port to reinforce the earthiness, and some orange for brightness?

One of my favorite things is turnip chips -- do you have turnips? -- easiest with one that's
kind of flat, disc shaped, rather than full on pointy turnip, but can be
done with any. The shape preference makes them easier to arrange on
the baking sheet, and easy to put through my paddle mandoline. I do it
on the 0.5 setting. Transparently thin. Then a good sharp white
cheddar through a ribbon Microplane loosely over the top and roasted
until brown spots form. It's really not much cheese, but very
flavorful. Problem is that by the time they're all out of the oven,
they're gone!

Maybe you could do something like that with black radishes and smoked gouda?

Someone was talking about flash fried radishes -- cut like flowers, but those were the little ones, so I'd think slices for bigger ones -- but I've never tasted them and I don't know if they're really all that good. I mistrust a lot of people's palates. :)

Did you make the slaw? How was it?
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l pinkmountain
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I put radishes in chopped salad or slaw. For color only, I'm not a fan of the taste but it is OK.
sleevendog (5a NY 6aNYC NL CA)
Original Author
8 years ago
I'm about to start a big chip roast! I'll try everything. I could dehydrate but a slow oven roast does work best for me...gas oven vintage 1960 seems to crisp chip fantastic. (new ovens still in the garage)

Kale, beet, and sweet potato chips are easy but i've not tried the other roots.

Curious about the new spiralizer for the KitchenAid.

I do like the black radishes raw...as we know the taste now beforehand and expect the 'dirt/earthy' .

Celeriac and radish and beets oh my...

Comments (4)

annie1992

plllog

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Celeriac and radish and beets oh my...

Comments (4)

annie1992

plllog

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l pinkmountain

sleevendog (5a NY 6aNYC NL CA)Original Author

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