These root vegetables: Turnips, rutabaga, and celery root:
are just not as popular as potatoes and carrots. I decided to post a before and after shot because I figure not everyone even knows what they look like. Turnips and rutabaga can easily be peeled with a normal veggie peeler. Celery root is more of a pain. I just chop at it with a knife. The naked veggies:
I heated olive oil, butter, a bay leaf, and thyme in a stock pot (I was supposed to use a sprig of thyme but I didn't have any):
I added diced onions and cooked until they started to brown. I then added four large mushrooms (creminis, if you are interested) and some garlic:
It was all cooked for a few minutes and I added wine. After the wine had boiled down to a syrup, I added turnips, rutabaga, celery root, a little flour, and some salt, along with some chicken stock:
I simmered it all until tender:
I added a little Dijon mustard and heavy cream (TJOC's two favorite ingredients):
This is a great introduction to underutilized root vegetables. It was delicious and flavorful, although I would add a little more flour in the future, because I think it needed to be thicker. I think the braise would be great on couscous. It's mentioned that you could also add sunchokes (Jerusalem artichokes), artichoke hearts, fennel, or salsify, so it's a great use for that stuff in your CSA box that you have no idea how to use.
On a whim, I decided to make Beer, cheese, and scallion bread (p. 629).
I mixed together whole wheat flour, all-purpose flour, rolled oats, baking powder, baking soda, and salt:
I added in light beer (Miller High Life, if you were wondering, the Champagne of beers):
I stirred in finely diced Monterey Jack, sliced scallions, and caraway seeds and poured it in to a loaf pan:
It was popped in the oven:
I'll admit, I was doomed to not like this recipe. I don't like whole grain bread so those oats were going to be a problem. I particularly don't like whole wheat. And this bread was plenty whole-grainy, so for those of you who like that, this bread will probably be a winner. It also had a heavy, heavy, heavy beer taste that I didn't particularly love either. On top of all that, it seemed sort of salty to me.
- Beer bread is based on the idea that both beer and bread have a common element in yeast (Wikipedia)
- Miller High Life is considered the "Champagne of beers" because of the high carbonation level (like champagne!) (Wikipedia)
- Miller High Life has been around since 1903
- Celery root is also called Celeriac (On Food and Cooking, p. 309)
- The rutabaga results from a cross between turnips and cabbage (OFaC, p. 316)