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garden Archives - Page 2 of 7 - Backyard Grocery


Mashed celery root

mashed celery root with mushrooms and leeks

Mashed celery root is one of life’s culinary pleasures. And it’s good for you.

I first discovered celery root when I was trying to limit the amount of starches I eat. I have never looked back. It is, simply, one of the best foods on the planet. I eat it many ways, but mashed celery roots is a definite favorite.

To humor me, Rick planted celery root in our garden. Neither of us had any idea how to grow it, but that didn’t deter us. I had visions of mashed celery root and celery root fries dancing in my head. It did very well, which kind of surprises me. Alas, we never really did get a handle on when we were supposed to harvest it. Rick thought we needed to take it out of the ground before the first frost. Since it’s usually in season in the late winter, I thought we should let it go a while. Rick won. He wanted the space for something else.

So, I got only enough celery root to make mashed celery root. I will have to buy celery root for my fries later this winter.

I also got one of the three leeks that grew in the garden (I’m not sure if Rick just didn’t plant more or if only three survived). Rick was off hunting, so I took my opportunity to make a Susan dinner—mashed celery root with sauteed leeks and mushrooms. (I sauted the mushrooms and leeks in a little butter and red wine.) I was in absolute heaven eating it!

I make two versions of mashed celery root: dairy and dairy-free. For this meal I made dairy-free, mostly because I didn’t have any cream on hand. To be honest, I really can’t tell the difference between the two. The celery root has such a strong flavor, it overpowers the other flavors. And it’s plenty creamy with olive oil alone.

If you’ve grown celery root, I’d love to hear how long you left it in the ground…we’re very curious here.

mashed celery root

Have I mentioned how much I love celery root? Mushrooms are a very close second too. This dinner was heaven.

Recipe: Mashed Celery Root

Summary: a creamy comfort food to substitute with potatoes


  • 2 large celery root bulbs
  • 1/4 cup olive oil
  • salt and pepper to taste


  1. Bring a pot of water to a boil.
  2. While the water boils, peel the celery root (I usually cut off the skin with my knife) and cut into chunks.
  3. Boil for about 20 minutes, or until tender.
  4. Drain off the water and transfer the celery root to a food processor (using your S blade).
  5. Add about half of the olive oil and process. Add more olive oil as need to get the consistency you want.
  6. Process until creamy (this can take up to 5 minutes). Add salt and pepper and serve.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Diet type: Vegan

Diet tags: Gluten free

Culinary tradition: French

Copyright © Susan Rose.


Sweet Potato Chips

sweet potato chips

Sweet potato chips are healthy and delicious!

I love, love, love sweet potato chips, although they’ve always come out a little too mushy for me. I couldn’t figure out why, but thought it may have something to do with the fact of I’ve never used an actual recipe to make them. Perhaps it had something to do with the oven temperature or amount of oil…

Early Autumn dinner of squash, beans and pork

early autumn harvestOur early fall harvest so far has been amazing. Rick planted green beans in September, not really expecting anything from them. Fifteen pounds of beans later (not exaggerating), we still have more coming in every day. They are huge and delicious. I found Happy Dawg pulling some off the lowest vine today; she was very pleased.

early autumn dinner

Acorn squash, beans, pork, and leeks—all local and seasonal.

So, what to do with an abundant harvest? Make a nice dinner. I had a pork loin from the Maple Avenue Market and an acorn squash from the SMART farmer’s market (which I love, by the way). I thought both would go nicely with the beans and leeks I harvested.

I really didn’t do anything fancy to prepare this early autumn dinner. This is in part because I was tired and hungry when it came time to make it! And it was in part because when I have such good and fresh ingredients, I don’t feel a need to get fancy. I prepared each item the following way:

  • Pork cut into medallions, seasoned with salt and pepper, and pan fried in grape seed oil.
  • Leeks sliced and sauted in pan after I took the pork out of it.
  • Pumpkin, sliced in half, roasted, and seasoned with salt and pepper.
  • Green beans sauted in olive oil and tumeric.

Ta da…dinner!

I can’t wait to see what the following weeks bring to the garden. We got our greenhouse up today, so our spinach and other greens should be very happy in the coming weeks. My celery root is getting big. I’m not sure when to harvest it; it’s usually in season in the winter, so I’m going to keep it in the ground as long as I can and hope the bulbs get really big. This is our second year with the big garden plot and we are having a blast experimenting. What’s growing in your garden this fall?

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