Celeriac (Celery Root)
Winter Squash (Butternut, Curry, Buttercup)
Aromatic Braised Celery
1 large bunch of celery, including leaves, cut into 3-inch pieces
1/2 cup vegetable stock
3 tbsp freshly squeezed lemon juice
1 bay leaf
3 tbsp butter, divided
1 tbsp sugar
1/2 tsp salt
1/4 cup chopped parsley
Place celery, stock, lemon juice, bay leaf, 2 tbsp of the butter, sugar and salt in a medium saucepan and bring to a boil. Reduce the heat and simmer until the celery is tender, about 25 minutes.
Using a slotted spoon, transfer the celery to a serving dish. Discard bay leaf, increase the heat and continue cooking the liquid in the pot until it is reduced to 1/2 cup, about 5 minutes.
Turn off the heat and stir in the remaining butter until it is completely melted. Pour the sauce over the celery and garnish with chopped parsley. (from Farmer John's Cookbook)
Cabbage and Fennel with Parsley-Lemon Butter
1/2 green cabbage
1 large fennel bulb, quartered
4 tbsp unsalted butter
sea salt and freshly ground pepper
juice and zest of 1 lemon
3 tbsp parsley
Cut cabbage, fennel, and onion into very thin slices and wash. Do not dry, though.
Melt 1 tbsp butter in a large skillet. Add vegetables and sprinkle with 1/2 tsp salt. Cover the pan and cook gently for 10 minutes. Check after 5 minutes and make sure there's a little moisture so that the vegetables steam and don't brown. Meanwhile, simmer the lemon juice in a small skillet until only 1 tbsp remains. Remove from the heat and whisk in the remaining butter.
Finely chop the lemon zest with the parsley. Stir half into the butter and add the other half to the vegetables. Toss well, taste for salt and season with pepper. (from Local Flavors)