Main Dish From Shayna: Celeriac is my favourite! I use this recipe a lot. (Recipe from The Complete Vegan Cookbook by Susann Geiskopfe-Hadler & Mindy Toomay is like the one at the link below, but uses two cloves of garlic instead of four) https://www.food.com/recipe/creamy-french-lentils-with-celery-root-and-garlic-325866

 
Side dish From Elaine: I used all vegetables from your garden to make this recipe last weekend. The recipe came from a friend, but I believe it originated from the cookbook author Bonnie Stern. It was suggested that it makes a good topping for a Shepherd’s Pie. For me, this recipe is a keeper!

Root Vegetable Mash

  • 2 lbs. Yukon Gold potatoes, cut into chunks (I scrub well and leave the skins on)
  • 1 lb. each celeriac (celery root), parsnips and parsley root, peeled and cut into chunks
  • 1 large head garlic, broken into cloves and peeled
  • 1/3 cup extra virgin oil OR butter OR a combination
  • 2 tsp. kosher salt or to taste
  • 1/2 tsp. freshly ground pepper
  • 3 scallions thinly sliced

Directions

Place potatoes, celeriac, parsnips, parsley root and garlic in a large pot of water with 1 Tbsp. kosher salt. Bring to a boil. Simmer gently until tender (approx 20 minutes).

Drain well, RESERVING 1 cup cooking liquid.

Return vegetables to the pot. Mash coarsely and add olive oil, salt, pepper and enough liquid to reach the consistency you like.

Season to taste. Plate and garnish with scallions.

Noteworthy:

This dish freezes well.