Using many of the goods from this week’s CSA box, we made these 2 amazing dishes. The salad’s super quick and easy. The tart takes a bit more time, but much of it is idle time.
The celeraic a.k.a celery root is often looked over because of its, umm, unique look. In fact, we’d never used it until we received it in our box. We love it raw like this in salads or cooked and mashed up with potatoes.
And this time of year, it’s lovely paired with some citrus. The local co-op is bursting with citrus of all kinds and we got some navel oranges in the box so this was the perfect recipe.
Celeraic and Citrus Saladadapted from New York Magazine
1 Meyer lemon
2 blood oranges
1 Pomelo grapefruit
1 Navel orange
1 pound (about 2 medium) celery roots
4 tablespoons extra-virgin olive oil
1 tablespoon champagne vinegar
Salt and pepper
4 ounces Parmigiano-Reggiano
1. Peel and segment the citrus. Try to separate the flesh from the membranes/pith as much as possible.
2. Peel the celeraic using a peeler or a sharp knife.
3. Slice the celery root into matchsticks.
4. Toss celeraic with citrus, olive oil, vinegar, and salt and pepper to taste. Plate and add cheese on top. You can also add nuts to this salad (like the walnuts we got in our CSA box).
Butternut Squash, Mushroom, Gruyere Tartadapted from Food and Wine
Ingredients One butternut squash—peeled, seeded and cut into 1/2-inch pieces
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter or Earth Balance or coconut oil
1 large shallot, thinly sliced
1 pound assorted mushrooms, trimmed and cut into 1-inch pieces (we used crimini and chanterelle mushrooms)
1 teaspoon champagne vinegar
1/4 teaspoon freshly grated nutmeg
All-purpose flour, for dusting
14 ounces puff pastry
2 large egg yolks
1/4 cup crème fraîche
1/4 pound Gruyère cheese, shredded
2 teaspoons chopped thyme
Instructions 1. Preheat the oven to 375°. 2. Toss the squash with 2 tablespoons of the olive oil and salt and pepper to taste. Spread the squash on a baking sheet and bake until just tender, about 25 minutes. Increase oven temperature to 400°. 3. While the squash is baking, grab a 3 qt pot and melt the butter in the remaining 2 tablespoons of oil. Add the sliced shallot and cook over moderate heat, stirring, until softened, about 3 minutes. 4, Add the mushrooms, cover and cook until tender, stirring occasionally, about 7 minutes. There may be a fair amount of liquid in the pot and that’s ok. Season with salt and pepper and remove from heat. Toss with the vinegar and nutmeg and add the squash. 5. Line a baking sheet with parchment paper. On a floured work surface, roll the puff pastry out until thin. Trim edges to make straight lines. Transfer to the baking sheet and prick the pastry with a fork all over except for a 1/2-inch border. Bake the pastry for 20 minutes, or until golden. Let cool. 6. Stir the egg yolks, crème fraîche, Gruyère, thyme, 1/2 teaspoon of salt and 1/4 teaspoon of pepper into the mushroom and squash mixture. Spread the mixture on the pastry inside the border. Bake for 15 minutes, until the cheese is melted. Cut into squares and serve.