Lentil and Vegetable Stew with Kale

INGREDIENTS:

• 2 tablespoons olive oil

• 1 large onion, chopped

• 2 large carrots (8 to 9 ounces), peeled, chopped (1 1/4 cups)

• 1 medium celery root (celeriac), peeled, chopped (3 cups)

• 1 medium rutabaga, peeled, chopped (2 cups)

• 1 pound brown lentils, rinsed

• 1 tablespoon herbes de Provence

• 8 cups (or more) vegetable broth

• 1 large bunch kale (about 9 ounces), ribs removed, leaves coarsely chopped

PREPARATION:

1. Heat oil in large pot over high heat. Add onion and next 3 ingredients; sprinkle with salt and pepper and sauté until beginning to soften and brown, 10 to 11 minutes.

2. Stir in lentils and herbes de provence. Add broth and kale.

3. Bring to boil, stirring to incorporate kale. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 20 minutes. Add more broth to thin, if desired.

4. Season with salt and pepper.

Celery Root and Apple Remoulade

INGREDIENTS:

• 1 large celery root (about 1 3/4 pounds), peeled and cut into large wedges

• 2 Granny Smith apples, peeled, quartered, and cored

• 1/2 cup mayonnaise 

• 2 tablespoons Dijon mustard

• 1/4 cup whole milk

• 2 tablespoons fresh lemon juice

• 1/3 cup toasted walnuts, roughly chopped

• 3 tablespoons chopped fresh parsley

PREPARATION:

1. Using the large holes on a box grater or the grating disk of a food processor, shred celery root and apples and transfer to a large bowl.

2. In a small bowl, whisk together mayonnaise, mustard, milk, and lemon juice. Pour dressing over celery root mixture.

3. Add walnuts and parsley and toss to combine. Serve at room temperature.

Roasted Chicken with Creamy Celeriac Apple Slaw

INGREDIENTS:

• 4 
cloves garlic, peeled 
(2 minced, 2 whole)

• 2 
lemons (zest 1 lemon; 
cut 1 lemon in half)

• 1 tbsp dried oregano

• 1 tsp coarse sea salt

• 3/4 tsp ground black pepper

• 1 5-lb 
whole roaster chicken, 
giblets removed, rinsed and patted dry

• 1/2 sweet onion, sliced

• 1 
handful flat-leaf 
parsley sprigs

SLAW:

• 4 cups 
celeriac, cut into thin 
short strips

• 2 
carrots, cut into thin 
short strips

• 1 
Gala apple, cut into thin 
short strips

• 3/4 cup whole-milk plain yogurt

• 1/3 
avocado, peeled, pitted 
and mashed

• 1/2 cup minced sweet onion

• 1/3 cup feta cheese

• 3 tbsp apple cider vinegar

• 2 tbsp pure maple syrup

• 1 lemon, zested + 1 tbsp 
 fresh lemon juice

• 1/4 tsp 
each sea salt and ground black pepper

• 1/2 cup 
chopped fresh flat-
leaf parsley

• 1/3 cup 
unsweetened raisins

PREPARATION:

1. Preheat oven to 350°F. In a small bowl, combine 2 minced cloves garlic, zest of 1 lemon, oregano, 1 tsp salt and ¾ tsp pepper.

2. In a roasting pan, place chicken, breast side up. Carefully, without tearing the skin, rub garlic mixture under skin. Place remaining cloves garlic, sliced onion, lemon halves and handful parsley into chicken cavity. Roast, uncovered, for 1 hour, 40 minutes to 1 hour, 50 minutes, or until a thermometer inserted in inner thigh, not touching bone, reads 165°F. Remove from oven, tent with foil and let rest for 10 minutes.

3. Toward end of chicken roasting time, prepare slaw: In a large bowl, combine celeriac, carrots and apple. In a medium bowl, stir together yogurt, avocado, minced onion, cheese, vinegar, maple syrup, lemon zest and juice, and ¼ tsp each salt and pepper. Pour dressing over celeriac mixture and toss well to coat. Stir in chopped parsley and raisins. Serve 1½ cups slaw with 5 oz chicken.

Potato & Celery Root Gratin with Leeks

INGREDIENTS:

• 3 cups heavy cream

• 2 garlic cloves, peeled

• 1 sprig thyme plus 3 teaspoons fresh thyme leaves, divided

• 2 tablespoons (1/4 stick) unsalted butter, divided

• 3 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise

• Kosher salt

• 2 pounds russet potatoes, peeled, very thinly sliced crosswise (1/8" thick)

• 1 pound celery root, peeled, very thinly sliced crosswise (1/8" thick)

• 2 cups grated Gruyère

• Freshly ground black pepper

PREPARATION:

1. Preheat oven to 350°F. Heat cream, garlic, and thyme sprig in a medium saucepan just until bubbles begin to form around edge of pan. Remove from heat; set aside to steep.

2. Melt 1 tablespoon butter in a medium skillet over medium heat. Add leeks; season with salt and cook, stirring often, until tender (do not brown), 10-12 minutes. Transfer to a small bowl and set aside.

3. Butter a 3-quart gratin dish with remaining 1 tablespoon butter. Layer 1/3 of potato slices and 1/3 of celery root slices evenly over bottom of baking dish. Cover with 1/3 of leeks, then 1/3 of Gruyère. Sprinkle with salt, pepper, and 1 teaspoon thyme leaves. Repeat layers twice more. Strain cream mixture into a medium pitcher and pour over vegetables.

4. Set gratin dish on a large rimmed baking sheet and cover tightly with foil. Bake for 1 hour. Carefully remove foil; continue baking until top is golden brown and sauce is bubbling, 25-30 minutes.

Celeriac Soup with Thyme

INGREDIENTS:

• 1 medium celeriac (celery root) (roughly 9 oz)

• 2 carrots (roughly 4 oz)

• 2 medium russet potatoes (roughly 14 oz)

• 1 medium shallot (roughly 3 oz)

• 2 cloves large garlic

• 2 tablespoons olive oil

• 1/4 teaspoon salt

• 3 to 4 cups low sodium vegetable broth

• 5 sprigs thyme

• 2 tablespoon olive oil

• 10 fresh sage leaves

• 1 to 2 tablespoons heavy cream (optional)

PREPARATION:

1. Preheat oven to 425° F.

2. Cut off skin and roots of celeriac. Dice celeriac, carrots, and potatoes into 1/2 inch cubes. Place on a baking sheet or in roasting pan. Roughly mince shallot and garlic. Add to dice vegetables. Drizzle with olive oil and sprinkle with salt. Toss until all the vegetables are well coated. Roast in the oven 35 to 40 minutes or until the vegetables are beginning to caramelize and brown.

3. While vegetables are roasting, heat 2 tablespoons olive oil over medium-high heat until hot. Fry sage, 3 to 4 leaves at a time until crisp. Remove from heat and set aside.

4. When vegetables are done roasting, transfer them into a blender. Add thyme leaves from 5 sprigs into blender with 3 1/2 cups vegetable broth. Puree until smooth. Add more vegetable broth to achieve the consistency you desire.

5. Transfer soup to a medium pot. Bring to boil over medium heat. Serve with crispy sage, extra thyme and a drizzle of heavy cream.

Tips & Tricks: Be sure to wash and peel celeriac before using it in any recipe. If you are using an immersion blender or regular blender (not high speed), be sure to peel the potatoes before roasting to achieve a smooth consistency in the soup. The soup consistency is on the thicker side. After pureeing, add more broth if desired to get a thinner soup.