Category Archives: celery root

Bison Burger with Spinach Celery Root Puree and Camelized Onions

Ironically, I hate when people make "deconstructed" meals

I’ve been waiting forever to make my bison.  I figured this is a good time, seeing as how my iron is super low and I’m running out of food.

I wanted to make something that wouldn’t make the flavor of the meat.  I was going to do meatloaf or burgers, but in the end I decided burgers would be faster, since I have one of those fancy George Foreman’s and all.

I was blown away by how good this bison was.  It seriously just melts in your mouth.  I think from now on I may only buy ground bison instead of beef.  The flavor is so much cleaner than the ground beef I typically buy.  It also helps that there is a lot less fat in bison (90% lean).  Despite this, I was surprised just how much fat came off of them in the Foreman.

Bison Burgers

in a bowl, combine 1 lb ground bison, 1 clove diced garlic, salt, pepper, ground mustard, and crushed red pepper
-mix and form into patties
-cook to medium rare

yummmmmmmm

Spinach Celery Root Puree

-boil two handfuls of spinach and half a diced celery root
-mash with potato masher

don't forget to add salt...rookie mistake

Carmelized Onion

-slice an onion thinly, heat a pan with olive oil, and let onions brown

This was so delicious.  I didn’t want to add anything to it and ruin the taste of the beef, so that’s why I did it ‘deconstructed.’  The only thing I would un-add to the plate is the mustard.  The meal didn’t need it.

To top it off, I had a piece of 82% dark chocolate for dessert 🙂

Total Price : $2.50

-1/4 lb all natural bison: $1.13
-1 clove organic garlic: $0.10
-1/8 organic red onion: $0.12
-1/2 organic celery root: $0.40
-2 cups organic spinach: $0.75

Too bad my chocolate bar cost way more than that….

 

Recent Discoveries

I’m leaving for Orlando tomorrow, so this will be my last post for more than a week…(unless of course I somehow find free time, which is highly unlikely).  I’m very fortunate that my research advisor is bringing me along to Pittcon, an analytical chemistry conference, that’s taking place all next week.

I’ve been crazy busy lately, as I’ve alluded to, but I’ve had time to make a few awesome meals that I want to share before I forget about them.

1. Pork and Guacamole Omelette

I’m not a fan of omelettes without cheese.  However, the other day I found myself with only avocado, eggs, pork, tomatoes, and onions.  I figured since guac is creamy it might make a good substitute in my omelette.  SO GOOD.  I wish I had cilantro, though.

Guacamole
mix 1 avacado, 1 roma tomato, 1/8 red onion, tablespoon olive oil, salt, pepper, 1 clove garlic, cilantro, taco seasoning, lime juice

2.  Mashed Root Vegetables

leftovers

I had these left in my fridge, so I wanted to use them but didn’t feel like roasting.  I thought they might be good mashed/pureed.  DEFINITELY.  The celery root added a subtle hint of celery flavor, while the turnip imparted a taste of horseradish.  Basically, it tasted like I made really well seasoned mashed potatoes.  The best part was that I didn’t have to add butter or milk because they came out creamy.

3.  Pork Gravy

I’m nearing the end of my 2 lbs of pork that I made ut I didn’t want to waste the jus that the pork has been sitting in.  I decided to make gravy to go with the aforementioned potatoes.  I think I will always be disappointed in the gravy I make because it will NEVER be as good as my mom’s.  Seriously.

For this I just added all the drippings from the pork in a pot, started to heat it, then added the water that I drained from the vegetables that I boiled.  This is a very important step.  You need the starch from the potato water to emulsify the gravy.  To thicken it, I made a roux (four and water) and added it until the gravy was the right consistency.  It was good, but lacked the same warmth and depth of flavor that my mom’s has.

a wonderful hodgepodge meal

Roasted Root Vegetables and Tomato Barley

mmm, leftovers 🙂

refrigerator stragglers

As per usual, tonight’s meal was inspired by things in my refrigerator which need to be eaten soon.  From top left, I have tomato sauce, barley, sweet potato, celery root, turnip, and onion (which didn’t end up getting used).

Since I have only been putting the turnip and celery root in soup, I really wanted to try roasting them.

Roasting vegetables is something I had never done, or even considered, before moving in with Becca.  The first few weeks we lived together she would rave every day about how roasted broccoli was her favorite dessert.  I’m not going to lie, I thought that was a little strange…but I went along with it.  The first time she roasted broccoli for me, though, I was absolutely smitten.  Becca’s pretty big on getting the vegetables charred (I don’t have the patience for it) but it makes such an amazing difference.  It’s so easy, too!  Anyway, I decided to try roasting these to see how the flavor changed.

I was absolutely not disappointed.  The subtle flavor of the celery root seemed to become a little bit stronger, in a good way.  Likewise, the flavor of the turnip became sweeter and lost some of its pungent bite.  Most definitely worth doing again.

Also, I have to go on an aside about these sweet potatoes.  Best. Sweet Potatoes.  Ever.  Bloomingfood’s had them on sale for $0.99/lb, so I grabbed a couple.  The first thing I noticed is that they are much more vibrant than other sweet potatoes I have bought.  The color is much more red than orange.  Becca and I aren’t sure if it’s a different variety, or if it has something to do with being organic.  The flavor is also remarkably better.  Like the color, the flavor seems to “pop” more than a normal sweet potato.  The only reason I am mystified by this is because when it comes to pesticide residue on vegetables, sweet potatoes are one of few vegetables where it doesn’t matter if you buy organic or conventional.  They are found to have the lowest pesticide rating.  This would lead me to believe there isn’t much difference in flavor.  When I’m not so crunched for money I would like to try comparing organic and conventional fruits and vegetables and see if I can detect any differences.

But I digress.

Back to dinner.  Easiest. Meal. Ever.

Roasted Root Vegetables and Tomato Barley

-in a small pan, bring water and barley to a boil.  stir occasionally
-dice 1/2 a turnip, 1/2 a sweet potato, 1/2 a celery root and toss in salt and olive oil
-place in oven at 400 degrees C for ~15 minutes (or until veggies are soft)
-once barley has absorbed all the liquid (~20 minutes), mix in leftover tomato sauce.

-remove vegetables from oven

is there really anything better than roasted vegetables?

-combine vegetables and barley

yummm

So, I initially thought parmesan cheese would be good grated over the top of this.  Don’t bother.  It wasn’t all that good.

The crazy thing about roasted vegetables is that no matter how much you make, you never have leftovers.  Becca and I could make 10 pounds of broccoli and honestly eat all of it in one sitting.  I suppose there are worst things, but it’s kind of frustrating when you’re banking on having enough for lunch the next day.  🙂

Total Cost: $2.15

organic barley: $0.60
organic tomato sauce: $0.32
1/2 organic turnip: $0.25
1/2 organic celery root: $0.58
1/2 organic sweet potato: $0.40

I have enough left over for lunch tomorrow, too!!

“Creamy” Root Vegetable Soup with Turkey Meatballs

I don’t know what it is with me and making creamy soup without creamy ingredients, but I really like it.

finished product 🙂

I wish I had taken a picture of all the ingredients used because it ended up being quite a few.  This was definitely a night for slow cooking 🙂

The last time I went to B-foods, I bought quite a few new ingredients that I’ve been wanting to try.  Mainly, I wanted tonight’s meal to involve red lentils and celery root.

celery root - one of the ugliest vegetables known to man

I also had barley, potatoes, onion, and turnip so I thought soup would be great.  I’ve been thawing ground turkey so I wanted to incorporate that, too.

This soup turned out to be amazing.  (My boyfriend wants me to include that he’s pickky and he thought it was great).  Interestingly, the red lentils disappeared.  I had anticipated them to become pretty soft, but I didn’t think they would completely lose their color and disintegrate.  I’m not positive, but I’m pretty sure this is why the soup became so creamy.  It had the consistency of cream of celery.

The soup used little seasoning, and could very easily carry itself without the meatballs if you’re vegetarian.

Creamy Root Vegetable Soup with Turkey Meatballs

bring 8 cups of water to a boil, add 3/4 cups barley and 3/4 cups lentils (I’m going to be completley honest- these are estimates, I just poured them in)
-add 2 diced potatoes, 1/2 a diced celery root, 2 diced carrots, 1/2 a diced onion, 1/4 diced turnip
-add a bay leaf and salt, pepper, and sage to taste.  (I honestly probably used at least 2 teaspoons salt)

While the soup is simmering, make the meatballs.
-in a bowl combine 3/4 cups ground turkey, 1 egg, 1 chopped garlic clove, salt, pepper, parsley, fennel, crushed red pepper, and 1/4 cup parmesan cheese.
-mix with your hands, form into balls, and place onto a frying pan with vegetable oil.
-brown on all sides, then place in the oven at 380 degrees for 8 minutes, or until cooked all the way through

fresh out of the oven

-Add the meatballs to the soup and let simmer for 5 more minutes

The meatballs went nicely with the soup.  As I said earlier, I would compare the soup to a cream of celery – light, yet filling and refreshing.  The meatballs add a little extra, but aren’t necessary.  The parmesan cheese really came through in these meatballs and complemented the soup well.

I was pleasantly surprised with the celery root.  It had a nice flavor, somewhat between a potato and celery.  Picky boyfriend Dave says he wold have enjoyed it if it had been chopped more.  He claims it was a little overwhelming.  I claim it was delicious and should have been chopped less.

I’m glad I saved the other half of the celery root (instead of using it all in the soup) because I’m looking forward to experimenting with it.

Total Cost: $5.54

-organic pearled barley: $0.36
-organic red lentils: $0.67
– 2 organic potatoes: $0.40
-1/2 organic onion: $0.21
-1/2 organic celery root: $0.59
-1/4 organic turnip: $0.12
-2 carrots: free! (borrowed from awesome roommate Becca)
-3/4 lb organic ground turkey: $1.92
-1/4 cup parmesan cheese: $1.00
-1 clove  organic garlic: $0.10
-1 egg: $0.17

This soup was enough for Dave and I to each have two bowls plus there are a couple bowls left over.  Definitely a good deal 🙂