Did you know we actually has some snow just this last week?
Crazy to think but yes, in the third week of April we looked outside to see those falling flakes. Our fingers are crossed, crossed and double crossed that those tiny little white specks of frozen rain are now behind us as the daffodils start to peek their heads out of the some what thawed ground.
It’s been a tough winter.
But it’s over and now is the time to look forward to all the goodness that is Spring, including the start of our Community Shared Agriculture from Taproot Farms. We use a hashtag on Instagram #dontbeafraidofyourkitchen and the CSA helps us over come that fear when we find things in our weekly share we’ve never seen nor heard of before. We came across our first “what the heck is this and how do we eat it?” item last week: Sunchokes…
Looks like a ginger root and tastes like a tart potato…Of course we immediately start looking at recipes on how to cook this little knobbly wonder and came across a recipe that also included a few other delicious items in our share last week: Celery root and white potatoes.
It was a simple potato/celery root mash with roasted sunchoke “croutons” but asked for other ingredients we don’t normally use: Milk and butter. Not a problem in our house since we just paleo-fy the recipe to our tastes. We were super surprised at how delicious this recipe turned out and wanted to share it with you…
Celery Root/Potato Puree with Sunchoke “Croutons”
- 1 Medium Celery Root (peeled and chopped into small cubes)
- 1 Pound White Potato (peeled and chopped into small cubes)
- 1 Pound Sweet Potato (optional if you want lots of left overs!) (peeled and chopped into small cubes)
- Garlic (the more the better – minced)
- Almond milk (or other Dairy alternative)
- 8 – 12 ounces of sunchokes, scrubbed and chopped into small pieces)
- Olive oil for roasting
- Salt and Pepper
Preheat oven to 475
The easiest way to start is by prepping all your veggies…scrub, peel and chop then get to cooking!
Toss your sunchokes with a bit of olive oil, salt and pepper and roast in the oven at 425 for about 25-30 minutes. About half way through give them a good stir so that all sides get a little cruncy (hence the crouton effect). While roasting, bring potato, sweet potato and celery root to a boil, simmer and cook until tender. Drain and mash away! We used almond milk to get the consistency we like. We didn’t add anything else…the celery root gives it a nice spicy flavor.
Top with the “croutons” and serve with your favorite main dish!
The CSA this year is a little different than the one we used last year as this one goes for an entire 50 weeks and it pools together items from other smaller local farms that might not have the ability to sustain their own CSA (bigger local farms supporting smaller local farms is nothing but awesome!) We’re super super excited to see what comes along in the coming weeks and months! Hopefully a lot more use of the #dontbeafraidofyourkitchen is coming our way!
~Now that’s good eatin’ Folks!