One of the things I love about winter is experimenting with what food it has to offer (note: due to Polar Vortex Part Deux, this is probably the only thing winter has going for it right now). Weird roots that survive the frost or fall veggies that survive well in storage tend to pop up in the kitchen. A particular “root” that’s “spiced” my curiosity (ha!) is celeriac.
Not a root you’d like to meet on a blind date, but it’s definitely a fair-or-foul-weather type of friend. This veggie has the bumpy exterior of a hormonal teen but a sweet, nutty inside with a taste of celery. Roast it, mash it, puree it, yum!
Though tempted to brush it to the side as a supporting dish, I wondered how it would fare as the main bite. I’d been hankering for a homemade sandwich, so I imagined a thin slice of nutty veggie would be delicious layered between crusty bread, yolky egg, and savory schmear.
Kale (my all-time favorite winter veggie) gets regularly sliced into my lunch sandwiches, but this time it goes as a spread. Blended with crunchy walnuts, rustic olive oil, and a squeeze of lemon, the dark leafy green gets bumped up from the top 1% to .0001%! Besides tasting delicious, its dark stalks are high in vitamins and nutrients.
In addition to the kale pesto, poached egg adds a delicious creaminess to complement the meaty celeriac. While the kale pesto coats the bottom slice of bread, fresh yolk soaks into the top slice and drizzles into the celery root. It’s basically heaven.
If you haven’t reached into your fridge for eggs since last Sunday morning, I’d consider using them more often. In my opinion scrambled eggs go with orange juice; poached eggs go with wine. A simple slice of sourdough with poached egg and a glass of dark red sounds pretty darn romantic to me. (Subtle hint, Hoyd. ;)) What’s your favorite easy-to-make meal?
I shared this with y’all and Minimal Ingredient Monday.