Celeriac and Sweet Potatoes??

arkonite_babe

Celeriac and Sweet Potatoes. Two things I bought in my groceries today. I must have been feeling adventurous as I've never had them before.

I have checked the mega and all I can see is mention of celeriac in mash. What else can I do with these?? Secondly do I cook them just the same as spuds until tender??


Now that I've posted this, I bet squeky comes along and points me to a whole list of stuff :rolleyes:

tr3mor

Anything you do with potatoes you can do with them. They're both good in curries, or as roasts, chips, gratin type things etc...

arkonite_babe

ok, if I cook them then mash them, can I cream them like ordinary mash?? My dd2 won't eat mash unless it's creamy

Ted_Hutchinson

Sweet potato, with skin World's Healthiest Foods

Celariac veg society Celeriac info

I love Sweet Potatoes baked for somewhat less time than ordinary baked potatoes.

I toss large celariac chunks in with my roast potatoes again they take a little less time than the roasties. Also good in stews.

skystar

arkonite_babe wrote:

Celeriac and Sweet Potatoes. Two things I bought in my groceries today. I must have been feeling adventurous as I've never had them before.

I have checked the mega and all I can see is mention of celeriac in mash. What else can I do with these?? Secondly do I cook them just the same as spuds until tender??


Now that I've posted this, I bet squeky comes along and points me to a whole list of stuff :rolleyes:

Can't help you with the celeriac but I often buy sweet potatoes.

Can be peeled and baked like a normal potato which is very tasty.

Usually though I end up peeling and slicing them then putting them on a baking tray with just a spray of oil.

Or chopped up and mixed with carrot and parsnip then lightly coated with olive oil and a sprinkling of brown sugar and roasted for about 45 mins.

superscotsman

I can recommend celeriac chips.

HOLsale

Stilton, Apple and Celery (or Celariac) Soup

2 med red onions finely chopped
1 medium celeriac (or 1 large head celery) finely chopped
7 apples, peeled and finely chopped
butter or fry light
250g stilton (could try other cheeses, maybe a lowfat cheddar?)
1.75 litres boiling water
3 chicken stock cubes (possibly 4, to taste but remember stilton is salty)
cream to taste (optional)
Large Pot/stock pot


in a large pot or stock pot cook onions in butter or fry light until they are just becoming translucent, then add in celeriac (or celery) and apple and sautee until everything is softened but not mushy.

add in the boiling water and the stock cubes and mix well. gently boil for 30-45 minutes (until the stock really takes on the apple/celery flavour) take off the heat and add the cheese, stir well until melted.

serve in small dishes and add a splash of cream if you like

this recipe can easily be halved i just do a big lot at once then freeze the extra for cold rainy days. if you use celeriac you won't need to puree as it thickens the soup enough to make it more than watery. with celery you may want to puree.

you can probably use less stilton as well but dh used to cook this for a fancy restaurant when we were on skye so they always made it luxuriously rich and decadent

we just made this last night, even my picky soup hating 4 year old loved it

oh, be sure to save the apple peelings and cores in a bag in the freezer, next time you make stock chuck those in apple and pear add a fantastic depth and gorgous flavour to savoury stock

a follow up on the celeriac we used to replace the celery in the stilton soup

i have to say i'm now a huge fan!

the celeriac retains a nice texture even when stewed and slowly gets a little starchy thus thickening the soup but not as much as potatoes so basically you get enough starch to thicken it up a bit but it's not cloudy and the celeriac doesn't go to mush at that stage where potatoes would

the taste is milder than celery (though the smell when chopping it up is stronger) this is good for dh who doesn't like cooked celery...he says celery tastes of tears

also it's very filling like potatoes AND it should be much easier to grow than celery which is known to be fussy. also being a root vegetable it should store fairly well... all this adds up to a real winner in my book

HOLsale

i love sweet potatoes mashed with some butter and maple syrup

for yule we mash sweet potatoes (bake, peel off skins, mash, no milk) we add butter, walnuts a touch of brown sugar and white marshmallows (put those on top) put it under the grill til the marshmallows are all nice and brown/melted and enjoy mmmmmmmm

i also love sweet potatoes 'crisps' i very thinly slice raw sweet potato then sautee til they're just starting to go a bit limp and less opaque. then i sprinkle on my favourite seasoning and put them in my food dehydrator until they are just crisp

if you don't have a dehydrator you can put them on a very lightly greased pan in your oven on the lowest setting til they go crispy mmmmmmmmm very moreish (works well with carrots and beetroot too but sweet potato is the nicest)

a favourite soup

WEST AFRICAN CHICKEN AND GROUNDNUT STEW


125-250g chicken cut into small pieces
1 tb oil
1 med Onion, chopped
1 Garlic clove, minced
2 tins tomatoes,
-undrained
1 tin baked beans undrained
1 tin of kidney beans drained
1 tin sweetcorn drained
1 Large Sweet potato, peeled AND
chopped
3/4 c Water
1/4 c Peanut butter
1 tbsp Tomato puree
1 tsp Salt
1-2 tsp Chili powder
Hot cooked rice

In a large pan over medium-high heat, cook chicken in oil until
chicken is lightly browned and no longer pink, stirring frequently. Add
onion and garlic; cook and stir 3 to 4 minutes or until onion is tender.
Add remaining ingredients except rice; mix well. Bring to a boil. Reduce
heat to medium-low; cover and cook 30 minutes or until sweet potato is
tender, stirring occasionally. If stew becomes too thick, add additional
water. Serve stew over hot rice.

this also cooks nicely in the slowcooker

don't let the peanut butter throw you off, this is really lovely and i always get compliments when i serve it

HOLsale

superscotsman wrote:

I can recommend celeriac chips.

that sounds really nice, do you just cut them like you would a potato and fry them the same way?

if anyone would really like to try something nice and unusual how about cassava (or yucca root)

it's a long tuber about the circumfrence of a decent sized potato with a dark waxy bark like skin

you have to get a knife stuck into it, then using the knife as a handle whack the hole thing against the side of the counter. you should then be able to split it open.

inside in the middle you will find a 'vein' of sorts... try as you might you won't be able to cut through it so you have to dig it out. pull that out then peel and cut as you would a potatoe

they are lovely as chips but can be used to replace potato's all around and they have a far superior flavour!

also plantains are very nice they are those things that look like enormous green bananas

they are orange inside and taste somewhere between a sweet potato and a banana

they can be used to replace either and are great fried as chips or in curries

mmmmmmmmmmm

oh, don't buy them too yellow as they aren't so nice then but totally green is unripe... sorta mostly yellow with greenish edges is just right

superscotsman

Celeriac chips.

HOLsale wrote:

that sounds really nice, do you just cut them like you would a potato and fry them the same way?

Yes. Whereas you can leave the skins on the Irish potato when making chips, we have always peeled the celeriac, which is harder to do than with Irish potatoes. The raw celeriac is harder to cut into chips than Irish potatoes, so it will help if you have a large chef's knife or a Chinese cleaver. You can shallow or deep fry the celeriac chips in the usual way, or you can brush oil on them and put them in the oven. When you eat them you savour these chips rather than just shovel them in.

Ronankfan

I make sweet potato and swede mash and we all love it - its gorgeous