Raw Celery Root with Apple, Caraway, and Horseradish
Adapted slightly from the forthcoming release of The Complete Vegetarian Cookbook and the fine folks at America’s Test Kitchen. The cookbook offers a shortcut to preparing the celery root by running it through the blade setting on your food processor. I found that the salad held up better the next day with the matchstick preparation. ATK is giving away one copy of The Complete Vegetarian Cookbook to Happyolks reader. Leave a comment with the best thing you’ve read or watched recently and you’ll be entered to win. Giveaway will end 3/4.
Juice of one lemon
2 Tbsp Dijon mustard
1 Tsp honey
3-4 Tbsp olive oil
4 Tbsp sour cream or Greek yogurt
3 Celery root, peeled
1 Crisp apple
6 scallions, sliced at a bias
1 cup fresh parsley leaves
25 sprigs tarragon leaves
1 tsp caraway seeds
2 heaping teaspoons prepared horseradish
Whisk lemon juice, mustard, honey, and salt in a medium bowl. Whisking constantly, drizzle in oil. Add sour cream last, stir to combine, and then set aside.
Clean and peel celery root. To create matchsticks, place halved root on the cutting board and cut a slice to a ⅛ inch thickness at a bias. Continue cutting, maintaining a wide bias through the whole root. Repeat with remaining half, then again with the two remaining prepped roots. Create a stack of two or three slices. If you are doing this for the first time you may want to start with a single slice just to get comfortable with the method and as you practice a bit you can start stacking. Cut across the celery root, lengthwise. The thickness we’re aiming for, again, is ⅛ inch. Repeat with remaining slices. Place celery root in a large bowl. Repeat this technique with the apple and add to the bowl of prepped celery root.
Stir in dressing immediately after creating your matchsticks to prevent browning. Add scallions, parsley, tarragon, caraway seeds, and horseradish. Stir to combine, adding more greens or if things feel a bit sparse. Season with salt and pepper to taste.
I wanted a perfect ending. I’ve learned, the hard way, that some poems don’t rhyme, and some stories don’t have a clear beginning, middle and end. Life is about not knowing, leaning into change, taking the moment and making the best of it without knowing what’s going to happen next. Delicious Ambiguity. – Gilda Radner
Barely adapted from newly released Green Kitchen Travelsby by David Frenkiel andLuise Vindahl. These two are some of the kindest, most genuine folks I’ve come to know in blog-land. Green Kitchen Travels is everything I want in a cookbook, and everything the world needs more of: sincerity, originality, and spunk.
2 large onions, peeled and halved
nub of fresh ginger, peeled and sliced
4 cinnamon sticks
4 star anise
4 cardamom pods
1 tbsp coriander seeds
4 large carrots, peeled and chopped
1 fennel bulb, quartered, stalks removed
1 tsp minced garlic
1 tbsp shoyu or soy sauce
8 cups vegetable stock
1 head of bok choy, quartered
fresh thai basil
2 cups beansprouts
handful of limes, quartered
1 lb brown rice noodles
shaved sweet onion slices
Heat oven to 450.’ Place onions and ginger slices onto a baking tray and roast in the oven for 10 minutes until the edges are starting to brown. Place spices in a heavy-pot and dry roast until aromatic, stirring to prevent from burning. Add vegetable stock, shoyu, carrots, fennel, and roasted onions and ginger. Bring to a boil and reduce heat. Cover and simmer for 30 minutes. Strain soup base through a fine mesh strainer to remove vegetables and debris, then return strained broth to the pot and reheat. Cook noodles according to packet instructions. Prepare serving bowl(s) with cooked noodles, bok choy, beansprouts, onion, fresh herbs, and lime wedges. When ready to serve, pour over hot broth and serve immediately.
**The publisher is letting me give away a copy to one (1) Happyolks reader. Leave a comment with an active email address and I’ll notify a winner by next Tuesday.
“If you suddenly and unexpectedly feel joy, don’t hesitate. Give in to it. There are plenty of lives and whole towns destroyed or about to be. We are not wise, and not very often kind. And much can never be redeemed. Still life has some possibility left. Perhaps this is its way of fighting back, that sometimes something happened better than all the riches or power in the world. It could be anything, but very likely you notice it in the instant when love begins. Anyway, that’s often the case. Anyway, whatever it is, don’t be afraid of its plenty. Joy is not made to be a crumb. (Don’t Hesitate)”
― Mary Oliver, Swan: Poems and Prose Poems
Quick Pickled Vegetables over Herb-y Black Lentils
1 bunch tricolor radishes, quartered
1 cup pearl onions, halved
1 lb. baby carrots
2 cups cauliflower, broken into small pieces
1 bulb fennel, sliced
2 shallots, shaved
4 florets belgian endive, halved
4 cups white wine vinegar (or red wine, or rice)
4 cups water
1/4 cup mustard seeds
2 tbsp juniper berries
1/2 cup sugar
2 tbsp salt
To make the pickling liquid: Place water and vinegar in medium pot along with sugar, juniper berries, salt, and mustard seeds. Bring to a simmer over medium-low heat, stirring occasionally to dissolve sugar and salt. Place cleaned and prepped raw vegetables into the liquid and submerge. Cover and let cool to room temperature, place in refrigerator for 1 hour. Extra vegetables can be kept for up to two months. They make for great accouterments in a Bloody Mary!
For the Lentil Salad…
4 cups cooked black lentils (about 1 pound, dry)
1 cup watercress leaves
1 cup parsley leaves
1 cup celery leaves
1/2 cup mint leaves
1/4 cup minced chives
2 lemons, juiced
1/4 cup olive oil
salt/pepper to taste
Cook lentils until al dente, about 30 minutes. Strain, rinse, and set aside. Mix with olive oil, lemon juice, and greens. Serve as a bed to the pickled vegetables. Dress with chives, serve cool, but not cold. Makes great leftovers for weekday lunches. Served mine today with lemon avocado aioli.
Today I’m partnering with The Giving Table, The Lunchbox Fund, and nearly one hundred other food bloggers to feed impoverished and orphaned schoolchildren in South Africa. We’re donating our posts and asking our readers to join us in raising (at least) $5,000 to provide a daily meal to 100 children for an a whole year. Children with empty tummies at school can’t achieve their full potential. With the collective help of our reader base, we hope to nourish minds, nourish a nation, and positively impact the planet.
Nicole Gulotta asked us to share a personal anecdote to plead the case of this fantastic cause, and while I will eventually get to that, I think it goes without saying that hunger at home and abroad is a problem that should take very little convincing to get behind. It is stunning and despicable to me that nearly 65 percent of all South African children are food insecure and that 1.9 million of those children are orphans as a result of HIV and AIDS. It is also unacceptable to me that 1 in 5 children here in the U.S, the so-called “greatest country in the world” live in a household that struggles to put food on the table. This would never be true of the “greatest” country in the world.
South Africa lives in a tender corner of my heart. In 2010 I lived on a small ship for five months with a few hundred students, professors, and Archbishop Desmond Tutu sailing across the Atlantic, around the horn of Africa, through the Indian Ocean, Bay of Bengal, South China Sea, and finally back across the Pacific. On the days we weren’t at port he gave lectures on the history of his country, Apartheid, the meaning of Ubuntu, and spent his mealtimes fraternizing with young people in the mess hall. On one evening I remember sitting around a round table with six women and one guy, a phenom to Arch (what we called him affectionately), that merited he scoot from his table to ours. He looked at us, giggled, and proceeded to circle the perimeter, tapping our heads like a game of duck-duck goose until he reached our male friend, Nimish, and squealed “you lucky little bugger!” before skipping off. He is at once the fieriest and goofiest person I’ve been lucky to experience and my life is forever changed by his unwavering optimism for human goodness, capacity for love and forgiveness, and his belief that young people can change the world.
A lot of things get the man riled up, and hunger is one of them.
“I doubt if there is a single moment in our history when all human beings have had enough to eat. Even today, in a world where it is possible to communicate across thousands of miles… close to 1 billion men, women and children will go to bed hungry tonight around the world. Yet a lifetime of experience has taught me that there is no problem so great it cannot be solved, no injustice so deeply entrenched it cannot be overcome. And that includes hunger. Hunger is not a natural phenomenon. It is a man made tragedy. People do not go hungry because there is not enough food to eat. They go hungry because the system which delivers food from the fields to our plates is broken.”
Don’t let us grind you down. Dream. Go on for goodness sakes, dreaming. Dream, dream.
Dream the craziest dreams. They actually often are, God’s dreams.
I feel pretty confident that I know only a smidgen of what there is to know about this life and humans and our collective experience, but I know this: we can’t do it alone. Most of you will visit this site for the recipe, and perhaps the half that read this accompanying post will find themselves economically capable of donating to The Lunchbox fund, and that’s okay. We are all doing what we can, with what we have, and the time we get here. But I’m dreaming. I’m going to dream that 5000 Happyolks readers who will see this post over the next week will donate $10 and multiply The Giving Table’s goal by a factor of 10. Yeah. Crazy dreams. Whatcha think? Let’s do it.
Shaved Fennel Salad
6 medium-ish bulbs fennel
2 granny smith apples
1 red onion
1 cup parsley leaves
1 cup mint leaves
1 cup watercress
½ cup sour cherries
½ cup shelled + chopped pistachios
juice of 1 navel orange
juice of 1 lemon
3-4 tbsp olive oil
1 tsp (plus a dash) sea salt
cracked pink pepper
With a mandoline, shave bulbs of fennel to ¼ inch thickness. Place in bowl and sprinkle with salt to soften. Set aside. Shave the onion and apples (with skin) on the same setting on the mandoline and set aside. Clean and remove leaves of watercress, parsley, and mint. Set aside.
Prepare the dressing by combining the juices of the orange and lemon, olive oil, plus salt, and cracked pink pepper. Toss together the fennel, onions, apples, parsley, mint, watercress, chopped pistachios, and sour cherries with the dressing.