Ingredients

  • 1 celeriac
  • extra light olive oil
  • 1 handful of fresh thyme
  • 2 cloves garlic, finely chopped
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 3-4 tablespoons chicken or vegetable stock
  • Optional: fresh parsley, crumbled feta cheese

Directions

  1. After peeling the celeriac, slice about ½ inch off the bottom so it’s stable to slice. Slice and dice it all up into ½ inch cubes.
  2. Put a heavy casserole-type pot on high heat, add 3 to 4 tablespoons of olive oil.
  3. Add the celeriac, thyme, garlic, salt, and pepper. Stir fry for 7 minutes.
  4. Turn heat down to simmer and add the chicken (or vegetable) stock, cover with lid and cook until tender, about 5 to 7 minutes.
  5. Add more seasoning if needed. Stir with spoon to smash up the celeriac. Some people like to leave it cubed, others like to mash it completely, but I consider “smashed” somewhere in between.
  6. Optional: Garnish with crumbled feta cheese and parsley.

Makes: 4 servings
Total Time: 40 minutes


About the Chef

Name of Chefs: Jackie Pirorecipe02
Family: Son – Danny (20)
Community: Vista
Interests: Traveling, reading, cooking, gardening, volunteering
Favorite Local Activities: I’m a very involved member of the Soroptimist International of Vista, part of a world-wide volunteer service organization for business and professional women who work to improve the lives of women and girls in local communities and throughout the world. We hold fundraisers and then donate the proceeds to local organizations and causes that support our mission. It’s been very fulfilling and rewarding and fun as well. I’ve made a lot of great women friends, as well as meeting my future husband (a long story, we just got engaged!).
About the Recipe: I was shopping at Frazier Farms in Vista and saw this rather misshapen, unattractive vegetable called “celery root” (aka celeriac). Something made me buy it, so of course I had to figure out how to cook it. I found a recipe online from Jamie Oliver that sounded promising. It was very easy and very delicious, so I added it to my repertoire.
About the Chef: Originally from Glen Cove, NY, I moved to Vista with my then-husband Dan in 1989. We have a son, Danny, who currently attends Palomar College. For over twenty years Dan and I worked out of our home to produce a quarterly baseball publication called HardBall Magazine for members of the men’s Senior Baseball League. Dan was the publisher and I was the managing editor. Unfortunately, Dan died of pancreatic cancer in 2010 and HardBall ceased publication in 2011. I’m now officially retired and my fiancé Paul and I are planning to get married sometime in 2015.