Part of our Clark Farm Winter Share this past week was the root vegetable, celeraic. I can say with a fair amount of accuracy that I’ve never cooked this vegetable before, and although there are times when I’ve walked past it in the produce section, I wouldn’t have had a clue what to do with it. Gnarly and oddly shaped, celeraic just wasn’t on my list of things to try.
However, when you get a celeraic knob in your CSA, you have a golden opportunity to try it out, and so I did. Deceptively easy to trim, the texture of cooked celeraic reminds me of a cross between potato and celery; the texture of a creamy potato and a hint of celery flavor. It’s pretty tasty on its own, but many cooks mash it or turn it into a thick delicious soup.
For this recipe, I turned to Jamie Oliver and a simple preparation of cubed celeraic sautéed in olive oil and thyme. That’s it. Cook time and suggestions for going beyond Jamie Oliver’s simple preparation are included on his website.
Jamie Oliver’s Simple Celeraic
Ingredients
- celeraic (aka celery root)
- olive oil
- thyme
- salt & pepper
Four Nights A Week 
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