Celeriac Carrot Slaw p.51

(Jenny Bonde and Rink DaVee, Shooting Star Farm)

1 large or 2 small celeriac bulbs

2 large carrots

1/4 teaspoon salt

2 teaspoons Dijon mustard

2 cloves garlic or 1 medium shallot, minced

1/3 cup olive oil

2 tablespoons sherry vinegar (red wine vinegar or lemon juice also work))

1 tablespoon sour cream

Freshly ground black pepper


Peel celeriac with a sharp knife. Grate on large holes of box grater. Peel carrots and grate the same way. You’ll have about 4 generous cups. Mix minced garlic or shallot, vinegar, salt, and mustard in small bowl. Whisk in olive oil until smooth and thickened. Stir in sour cream and fresh ground pepper to taste. Add more salt if necessary. Pour over grated vegetables and toss gently. Allow to marinate for 30 minutes. Makes 4 generous servings.



Celeriac Au Gratin p.51

(Harmony Valley Farm)

2 large celeriac bulbs, peeled, sliced into 1/8-inch pieces 1 cup chicken or vegetable stock

Salt and pepper to taste

2 tablespoons butter

1 cup grated Swiss or cheddar cheese

1 tablespoon flour


Simmer celeriac in water over medium heat until tender, 15-20 minutes. Drain. In medium saucepan, melt butter, add flour, and cook until golden. Slowly whisk in stock; cook until thickened. Add salt and pepper. Place drained celeriac in shallow baking dish; top with sauce, sprinkle with cheese, and bake at 375 degrees until golden, about 15 minutes. Makes 4-6 servings.



Pumpkin Cookies

p. 187 (Scotch Hill Farm)

1 1/4 cups brown sugar

2 teaspoons baking powder

2 cups cooked pumpkin

1 cup butter or margarine

1/2 cup raisins

4 3/4 cups flour

2 eggs

2 teaspoons baking soda

1 tablespoon cinnamon

1 teaspoon vanilla

2 teaspoons nutmeg


Heat oven to 350 degrees. Grease 2 cookie sheets. Cream butter or margarine and brown sugar. Mix in eggs, vanilla, and pumpkin. Mix dry ingredients separately, and then stir into first mixture. Stir in raisins. Drop by spoonfuls onto cookie sheets. Bake 15 minutes.


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