Food Saver’s Recipe: Celeriac and Sunchoke Hash
I got my Full Circle delivery today. I opened the door to take the dogs for a walk and there it sat. Before I opened it, I decided to see what veggies needed to be eaten from last week’s order.
We’re usually pretty good about getting through our produce box each week, and there are just the two of us in our household (and two dogs, but they don’t eat much). We receive the Harvest box every week, Full Circle’s largest box size.
Being avid home cooks, packing lunches everyday and rarely going out to dinner helps us get through an entire box every week. We also juice, make stocks, soups, stews and freeze what we can’t finish. But for the last month my wife has been in Olympia for the legislative session.
This leaves me, and our two dogs, to power our way through a large box of veggies. I thought about changing to a smaller size, but decided to see how much I could eat alone and what I would do to not waste any food.
It turns out this week I had quite a bit left over. Despite eating breakfast and dinner at home and packing a lunch everyday I still had:
- 1 banana
- 3 pears
- 4 apples
- 1 pound of potatoes
- 1/2 pound of sunchokes
- 1/2 pound of carrots
- 1/2 bag of braising mix
- 1/2 bag of spinach
- 3 turnips and
- 1/2 pound of bok choy
Which sounds like a lot of food, and it is, but the pears and apples I’ll juice, the banana will end up in a morning smoothie, and the spinach and braising mix will make one great bed for a fried egg tomorrow.
The bok choy and some of the carrots will make some stir fry or side with rice for dinner, but the sunchokes, potatoes and turnips, though they store well, really needed to be eaten.
One of my favorite things to do for breakfast is make hash. And sunchokes make a great addition to, or substitution for potatoes. Sunchokes, also called Jerusalem artichokes, are the edible tubers of the sunflower and because they store their starch in a form of inulin, which is indigestible to humans, they are also a great choice for diabetics. Besides the sunchokes, I also wanted to use up the turnips, a few more of the carrots, and some cilantro I had gotten for a curry.
I decided to mix in some celeriac, a bell pepper and some mushrooms from my new box, and the result was pretty amazing; it was earthy, fragrant, rich but not greasy and could be used as a bed for grilled salmon as easily as it could for poached eggs.
In this recipe I omitted the potatoes because I enjoyed the flavors of the other vegetables more and paired it with some saffron aioli. I used shrimp stock that I had made for a risotto. The shrimp stock gave it a soft briny quality that went well with the aioli, but you could as easily use vegetable or chicken stock.
I don’t think it’s absolutely necessary if you don’t have any on hand, but if you happen to have some shrimp shells in the freezer, it’s a good time to boil them up.
- 2 Tbsp coconut oil or other high-heat oil
- 1 cup sunchokes, large dice
- 1 1/2 cups celery root (celeriac), peeled and large dice
- 1/2 cup carrots, chopped
- 1/2 cup turnips, peeled and chopped
- 1 medium shallot or leek, thinly sliced
- 1 cup mushrooms, chopped
- 1 cup green bell pepper, large dice
- 1/2 cup shrimp or vegetable stock
- 1/4 cup cilantro, chopped
- 1/4 cup flat leaf Italian parsley, chopped
- Salt and pepper
- For aioli:
- Pinch of saffron
- 1 Tbsp hot water
- 2/3 cup vegan mayonnaise
- 1 clove garlic, minced
- 1/2 lemon, zested
- In a small bowl combine saffron and water. Set aside and let sit.
- In a large saute pan heat oil over high heat. Before the oil begins smoking add sunchokes and fry, stirring occasionally until beginning to brown, about 3-4 minutes. Then add celery root, carrot and turnips, stirring occasionally until slightly soft, about 4-5 minutes.
- Adjust heat if the bottom begins to blacken, though browning is fine. Add shallots and mushrooms, stirring until mushrooms are soft and juicy, about 2-3 minutes. Add bell pepper and stock, stirring until liquid is absorbed, a few minutes. Remove from heat, toss in cilantro and parsley and season with salt and pepper.
- Combine saffron water with mayonnaise, garlic and zest. Serve with aioli on the side. Great with grilled fish, pork chops or as a breakfast with eggs. For a meaty variation add shredded pork or corned beef.
- For more tips on wasting less food check out my post Three Easy Steps to Waste Less.