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EdibWasa Winter 2014 : Page33

C elery root, or celeriac, is the hero of the story about ugly winter vegetables that don’t take much to make into a beau-tiful dish. This salad highlights the uniquely toothsome and crunchy texture it has raw. CelEry Root SalAd P eel celery roots. Using your peeler slice off wide ribbons. Place in cold water and set aside. Mix crème fraiche, oil, vinegar and mustard. Add salt and pep-per to taste. Toss celery root rib-bons with crème fraiche dressing and pecans, transfer to a serving plate. Top with a generous driz-zle of pomegranate molasses and pomegranate seeds. Garnish with celery leaves or parsley, and serve. SerVes 4 to 6 (AdaPted From WalRus and the CarPeNter in SeaTtle) 2 medium sized celery roots 1/3 Cup crème fraiche 1 Tbsp finely chopped shallot 2 Tablespoons Olive Oil 1 Tablespoon apple cider vinegar 1 teaspoon dijon mustard ¼ cup toasted pecans 3 Tbsp pomegranate seeds Pomegranate molasses Salt and pepper Celery leaves (or parsley) SunChoke GraTin A hh the ugly sunchoke. Well it’s ugly if you just look at it and ignore what it can do. True it is shapeless and knobby and unapologetically beige, but it has so much potential to make beautiful food. Standing in for potatoes in this classic gratin (plus sunflower seeds) it makes a truly delicious side dish. (SerVes 4 to 6 as a Side Dish) 2 lbs sunchokes, scrubbed and peeled ¼ cup shelled sunflower seeds, finely chopped 1 ½ cups heavy cream 4 Tbsp butter, cubed 1 bay leaf 2-3 sprigs fresh thyme leaves 1 medium-size leek washed and sliced into thin strips ½ cup grated cheddar cheese Salt, pepper arm heavy cream in a small saucepan over a low heat with thyme and bay and a pinch of salt until simmering, then turn off heat and allow to steep. As cream is heating slice sunchokes into even 1/8 – 1/4 inch slices using a mandoline or slicing attachment in a food pro-cessor (if you don’t have these a knife is fine, just try to make the slices an even thickness.) Fish the herbs out of the cream and discard them. Toss sliced sunchokes with the cream, leeks, and cheese in a small mixing bowl. Add another pinch of salt and taste the cream to find out if it needs a little more. Slide the contents of the bowl into a 9” baking dish. Sprinkle with chopped sunflower seeds and dot with cubes of butter. Cover with foil and bake at 375°F for 30 to 40 minutes until sunchokes are tender. Remove foil and broil for 2 minutes until top is golden brown. W edible W ASATCH .com 33

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