Summer CSA: Week Seventeen

This week we have celeriac and parsnips. These more unusual root vegetables have strong, but delicious flavors, and can be prepared in a number of different ways.  They can be mashed and served with butter and salt, added to soup, or roasted in the oven.  

Celeriac has a lovely mild celery flavor and has been likened to a celery flavored potato. To use celeriac, cut off the green top and discard, or save for soup stock (it’s pretty bitter), then trim off the knobby outside skin until you are left with a smooth white potato-like nugget.  This can then be cut up and used any number of ways (see recipe below for one of them). 

Parsnips have a sweet flavor that is truly unique.  To prepare them, all you need to do is cut the top off, and cut them up according to your recipe. They don’t need to be peeled, but occasionally the cores can be woody, in which case you will want to cut them out. 

Veggies this week:

 ·      Eggplant, Peppers or Beans 

·      Cauliflower or Broccoli 

·      Bok Choi or Kale

·     Celeriac or Parsnip

·      Garlic 

·      Carrots 


Celery Root Salad Recipe

From “Simply Recipes”  


       1/2 cup mayonnaise

2 Tbsp Dijon mustard

1 Tbsp fresh lemon juice

2 Tbsp chopped parsley

1 lb celery root - quartered, peeled, and coarsely grated just before mixing

1/2 tart green apple, peeled, cored, julienned

Salt and freshly ground pepper



Combine the mayonnaise, mustard, lemon juice and parsley in a medium-sized bowl. Fold in the celery root and apple and season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour.

Read more:

More celery root recipes at: 


Roasted Parsnip and Carrots 


        2-3 large carrots

        1-2 Parsnips


        Freshly ground black pepper

        Olive oil

       1-2 TBS minced parsley or dill


Cut the parsnips and carrots in half lengthwise and then slice diagonally into 1 inch pieces.  Toss these in a bowl with enough olive oil to coat, a big pinch each of salt and pepper and the parsley or dill.  Spread the roots evenly on a baking sheet and cook for 20-40 minutes at 425 degrees, until they are soft and a little caramelized.