Horseradish Mashed Potatoes and Celeriac

Horseradish Mashed Potatoes and Celeriac

1 lb. celeriac, peeled and cut into chunks
1 lb. potatoes (peeled or unpeeled, your choice) cut into chunks
1 bay leaf
4 cloves garlic, peeled
½ cup heavy cream
4 Tb. Butter
2 tsp. horseradish
salt and pepper to taste

Combine celeriac, potatoes, bay leaf, and garlic with water to cover; boil until just tender (about 20 minutes). Drain, remove bay leaf, and return vegetables to pot. Add cream, butter, and horseradish. Mash and season with salt and pepper. Makes 4-6 servings.

Kale and Garlic Scapes

1/2# Red Russian Kale (about what you are taking home today)
Sliced into ½ inch ribbons
2 Tablespoons Extra Virgin Olive Oil
6-10 garlic scapes, chopped finely
salt and fresh pepper to taste
¼ cup white wine or dry vermouth

Heat olive oil to almost smoking and add scapes. Sauté for a minute until browing begins, then add the kale and toss quickly in the hot oil. One kale is coated add white wine and cook until all the liquid is reduced to a broth.

Serve immediately.

Try adding a dash of turmeric, red pepper flake or cumin as well.

-Tatsoi and mei qing choi work great in place of kale for this recipe.

Steamed Broccoli and Garlic Scapes

1 Tablespoon oil
2 garlic scapes, minced
½ pound broccoli, florets separated into ¾ inch pieces and stem chopped into ½ pieces
Dash of sea salt, fresh pepper and lemon

Heat oil in a small skillet over medium heat and once hot, add minced scapes. Sauté for 3-5 minutes and set aside.

Steam broccoli slowly, leaving the steamer lid slightly off. Remove from heat when bright green and starting to become tender. Toss with the oil and scapes, add salt pepper and lemon to taste.