Celeriac Remoulade


Here's another from the Cook's Garden recipe. If you look up celeriac you often find a remoulade recipe, but I don't think I have put one in for nearly a year. In honor of the book and the celeriac in the share this week, I thought it might be nice for you all to be reminded of the option. This is like a cole slaw, but with a zesty celeriac twist.

1/2 cup Mayonnaise
1 tbsp Dijon mustard
2 tbsp Parsley, finely minced
2 tbsp Tarragon, finely minced
1 Garlic clove, finely minced
2 Sweet pickles (opt'l.) finely chopped
2 Young celeriac knobs (around 2 to 2.5 cups) coarsely grated

In a medium size bowl, mix together all ingredients but celeriac. Add celeriac; toss until completely coated. Cover and chill until ready to serve.
Mushroom, Barley & Miso Stew

1 cup pearl barley
1.5 cups water
1 cup shiitake or oyster mushrooms, stemmed & sliced
1/2 copra onion, small dice
1 carrot, peeled, roughly chopped
1 tbsp. garlic, minced
1/2 cup sunflower oil
1 tbsp. fresh grated ginger
1.5 quarts vegetable stock
1/4 teaspoon cayenne
8 ounces tofu, cubed (optional)
4 ounces miso (or to taste)
2 cups braising greens, sliced thinly
1 bunch scallions, thinly sliced

Rinse barley and place in pot with the water. Cook until tender but not mushy.

In a large soup pot heat oil and add mushrooms, onions, garlic and ginger. Add vegetable stock. Add cayenne and tofu. Bring to a boil, reduce heat and simmer. Remove 1 cup of the broth and mix with miso, stir into soup. Add braising greens. Bring to a boil. Remove from heat. Add barley and scallions.

***Note: You can use some of the Gilfeather turnips or beets in this soup. Slice thinly and add them when you add the stock and cook until tender.

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