Warm Root Salad in Horseradish Vinaigrette

This is another kohlrabi recipe that I'd like to try soon, as the new red potatoes will be in our share for the first time this week! This recipe is adapted from A Veggie Venture blog. The author writes that this is a "concept" recipe, so be creative and adapt based upon what you find in your share.

Warm Root Salad in Horseradish Vinaigrette
"Allow about 2 cups unroasted vegetables per serving for a main dish, about 1 cup per serving as a side dish."

Salad Ingredients
2 medium purple-top turnips, ends trimmed, peeled with a carrot peeler, cut cross-wise about ⅓-inch thick, then diced
2 kohlrabi, ends and knobs strimmed, peeled with a paring knife, cut cross-wise about ⅓-inch thick, then diced
1 sweet potato, peeled with a carrot peeler, cut cross-wise about ⅓-inch thick, then diced
2 small potatoes, skins on, cut cross-wise about ⅓-inch thick, then diced
½ celeriac, peeled with a paring knife, cut cross-wise about ⅓-inch, then diced
3 parsnips, ends trimmed, peeled with a paring knife, quartered lengthwise, woody cores removed and discarded, then diced
3 carrots, ends trimmed, thick ends halved or quartered with carrot left intact, then cut cross-wise
1 onion (or 2 to 3 fresh onions), peeled and roughly chopped
1 ounce pancetta, diced small (optional)
2 tablespoons olive oil
salt and pepper, to taste

Vinaigrette Ingredients
4 tablespoons olive oil
6 to 8 tablespoons white wine vinegar
2 tablespoons Dijon mustard
2 tablespoons horseradish, or more, to taste
salt and pepper, to taste

Directions
1. Preheat the oven to 400 degrees. Prep vegetables and toss in a bowl with olive oil. Place in a single layer on a baking sheet (you may need two, depending on the amount of vegetables used) and season generously with salt and pepper. Roast for 60 minutes, stirring well after 30 minutes, and stirring well and adding pancetta after 45 minutes.
2. While the vegetables are roasting, whisk together the vinaigrette ingredients in a large bowl.
3. Mix the roasted vegetables with the vinaigrette and taste and adjust seasonings. Serve over lettuce greens (no need to dress the greens, the horseradish vinaigrette will be enough) with good bread and butter.

French Onion Soup with Celeriac

Another celeriac recipe! The author of this recipe (courtesy of AllRecipes.com) writes that this traditional dish is “made extraordinary with the additional of celeriac and a cheese-topped, buttery roasted garlic toast crust.”

French Onion Soup with Celeriac
Ingredients
1 head garlic, whole
1 head garlic, finely chopped
1 teaspoon olive oil ½ cup butter, softened, plus 2 tablespoons butter, melted
2 tablespoons olive oil
3 large sweet onions, chopped
1 head celeriac, chopped
2 cups beef broth
1 cup dry red wine
2 cups vegetable broth
2 teaspoons paprika
2 tablespoons dried parsley
Cajun seasoning to taste
salt and pepper to taste
1 loaf French bread, toasted and sliced
1 cup shredded Swiss cheese

Directions
1. Preheat oven to 425 degrees. Slice the top off the whole head of garlic, sprinkle with 1 teaspoon olive oil, and season with salt. Wrap loosely in foil, and bake 45 minutes, or until the cloves are very soft. Squeeze the cloves into a small bowl, and mix with the 1/2 cup softened butter.
2. Meanwhile, heat 2 tablespoons olive oil in a large pot over medium heat. Melt 2 tablespoons butter in the pot, and blend with the oil. Stir in the onions and celery root, and sauté until the onions are lightly browned. Reduce heat to medium low, and mix in the beef broth, wine, and vegetable broth. Mix in the chopped garlic, and season with paprika, parsley, Cajun seasoning, salt, and pepper. Simmer, stirring occasionally, for 1 hour.
3. Preheat the oven broiler.
4. Spread the toasted bread slices with the garlic butter. Ladle the soup into oven safe bowls, and place the bowls on a baking sheet. Reserving remaining bread, place one slice of toasted bread on top of the soup in each bowl, and sprinkle with Swiss cheese.
5. Broil soup 5 minutes in the preheated oven, until the Swiss cheese is melted. Cool for about 2 minutes before serving warm with remaining garlic bread.

Celeriac Remoulade

Many of you may be enjoying celeriac (celery root) from Farmdale Organics this week! This is a new vegetable for me, and I'm excited to give it a try! I've been researching a few recipes to share with you. If you have any suggestions—send them our way! As always, we welcome recipe suggestions at csa@lancasterfarmfresh.com. A remoulade is mayonnaise sauce often flavored with herbs and mustard and served with a salad or cold meat. The following remoulade recipe comes from CookItSimply.com (http://www.cookitsimply.com/).

Celeriac Remoulade
Serves 4

Ingredients
4 lettuce leaves
salt and freshly ground black pepper
1 head celeriac, washed, peeled, and coarsely grated
½ small onion, peeled and finely chopped
8 ounces thick homemade mayonnaise
2 teaspoons spoons lemon juice
1 tablespoon French mustard
1 tablespoon diced chives to finish

Directions
1. Place a lettuce leaf on each serving plate and sprinkle with salt and pepper to taste.
2. Combine the remaining ingredients together in a mixing bowl, ensuring that the vegetables are thoroughly coated in the mayonnaise.
3. Season to taste. Spoon onto the lettuce and sprinkle with diced chives.