More Experimental VeggiesPosted: April 27, 2009
After many helpful suggestions regarding our celeriac, we ended up making soup. Not a puree, though those recipes looked great as well, put more of a classic chunky veggie soup. It was delicious, and what with celeriac being so economical, we got another one this week (receipt up soon) and used it right away. Half of it we sliced thin to add some crunch to a veggie burger, the other half we grated in the food processor to make a slaw.
Celeriac and Carrot Slaw
1/2 of a celeriac
1 medium carrot
3 Tbsp cider vinegar
2 Tbsp lemon juice
1/2 Tbsp olive oil
1/2 Tbsp mayonnaise
salt and pepper
Just grate the veggies, put in a big mixing bowl, add in the rest of the ingredients, along with salt, pepper and dill to taste. Chill in the fridge until ready to serve.
Anyway, this vegetable experiment worked out so well that we decided to try another. A friend is coming over for a Mexican dinner tomorrow night and we’ve decided to try cooking nopales. They don’t sell them fresh at our coop, so we went to the supermarket by our apartment. The nopales on offer there seemed a bit limp, and not being sure what we were getting ourselves into, we decided just to buy one (22 cents!) for a test run.
Following advice from this video, Tina de-thorned and sliced it, then scored it, spritzed it with some lime juice, and put it on the grilling skillet and baked it at 425 for about 15 minutes. It turned out tasty as well, so we’ll incorporate it into tomorrow’s dinner (along with homemade tortillas) and post in more detail then.