The gnarly beauties of fall
Unsung heroes include kohlrabi, parsnips, celeriac
Unsung heroes: Parsnips are cut into sticks, then braised in apple cider and gilded with bacon for an irresistible side dish. (Bill Hogan/Chicago Tribune)
3. Season with salt and pepper to taste. Serve garnished with crisp bacon.
Per serving: 102 calories, 2 g fat, 0 g saturated fat, 3 mg cholesterol, 21 g carbohydrates, 2 g protein, 275 mg sodium, 3 g fiber.
Celery root mash with brown butter sage
Prep: 25 minutes
Cook: 20 minutes
Servings: 6 to 8, about 6 cups
Note: You can also add 1 cup of richly golden sauteed sweet onions to the mashed mixture if desired. Serve this mash with grilled and roasted meat and poultry.
2 large celery roots (celeriac), about 2 1/2 pounds total, scrubbed clean
1 large (12 ounces) russet potato, peeled, cut into large chunks
3 large cloves garlic, halved
2 to 4 tablespoons softened butter
½ cup half-and-half, heated
1/2 teaspoon salt
Freshly ground pepper
Crispy brown butter sage, see recipe below
1. Trim ends off celery roots. Set the bulb cut side down on the cutting board. Use a very sharp knife to remove all the peel. Cut the peeled bulbs into 1/2-inch-thick slices; cut the slices into 1/2-inch pieces.
2. Put celery root, potato and garlic into large saucepan. Cover with salted water. Heat to a boil; reduce heat and simmer, partly covered, until vegetables are fork-tender, about 20 minutes. Pour off all water; return pan to low heat. Mash vegetables while adding butter and hot half-and-half until nearly smooth. Season with salt, usually about ½ teaspoon and pepper to taste. Serve topped with brown butter sage.
Per serving: 119 calories, 5 g fat, 3 g saturated fat, 13 mg cholesterol, 17 g carbohydrates, 3 g protein, 240 mg sodium, 2 g fiber.
Crispy brown butter sage
Serve over just about any cooked winter vegetable — such as mashed potatoes, crushed rutabaga, or tender carrots. It's also marvelous on cooked pasta. Melt 1/2 stick (1/4 cup) unsalted butter in a small skillet over medium-low heat. Cook, stirring, until butter is just starting to turn golden brown. Add 1/2 cup loosely packed large sage leaves and a generous sprinkle of salt. Cook, stirring, until butter is about the color of cinnamon, 2 minutes. Remove from heat. Sage will crisp as mixture cools. Use warm.
Makes: 1/4 cup