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Veggie Blog Weekly Feature: Unique Vegetables Made Easy & Delicious


Happy February! We are starting off the new month with many unique vegetables and maybe a few some of you have never experienced.

So, this week’s feature: Easy and Delicious Ways to experience the unique vegetables in this week’s bundle.

Don’t let the appearance of celeriac or Jerusalem artichokes scare you! They are delicious and full of nutritional benefits to help you stay healthy this Winter!

In case you are wondering both celeriac and Jerusalem artichokes can be kept in the crisper drawer in your fridge!


Recipes Creamy Celeriac Mash Recipe

Created By: Lizzie Streit

A simple, healthy celeriac recipe that makes a delicious side dish.



2 pounds celeriac - about 3-4 small

2 shallots - peeled and quartered

6 cloves garlic – peeled

Vegetable broth - to cover the veggies, about 2 cups

½ cup whole milk - or half and half

2 TBSP butter – salted

Salt - to taste

Pepper - to taste Fresh herbs - for serving


1. Use a swivel peeler to remove the brown celeriac flesh. You may need to use a paring knife to slice off small areas that you can't reach with the peeler. Rinse off each peeled celeriac, and cut into cubes.

2. Add the celeriac, shallots, and whole garlic cloves to a pot or Dutch oven. Pour in enough vegetable broth to just cover the veggies. Bring to a boil over high heat, cover, reduce heat to low and cook for 20 minutes, or until the celery root is fork-tender.

3. Carefully drain most of the vegetable broth (about ⅔ of it; leave some for flavor). Return the pot with the veggies back to the stove and add the whole milk and butter. Cook for 2-3 minutes over medium heat, stirring well, until the butter is melted and the milk is warmed (but not boiling).

4. Carefully transfer the mixture to a blender. Depending on the size of your blender, you may want to do it in batches to prevent overheating/splattering. Blend for 1-2 minutes, until smooth. Alternatively, you can use a potato masher and mash the celeriac right in the pot. It will still taste delicious but won't have as creamy of a texture as it does when you blend it. 5. Taste and adjust seasonings as desired. Serve with more butter, salt, pepper, and fresh herbs.


Jerusalem Artichoke Chili

Created By: Alicia Shaw

This healthy, comfort-food chili recipe features Jerusalem artichokes instead of beans which are high in prebiotic resistant starch. This is a great dish to eat your way to a healthier gut!



1 TBSP olive oil

1 pound lean ground beef

1 pound Italian pork sausage

1 yellow onion, diced

1 tsp salt

½ tsp ground pepper

1 pound Jerusalem artichokes (sunchokes), rinsed and diced small

1½ TBSP chili powder

1 TBSP chipotle chili powder

1 tsp cumin

¼ tsp ground cinnamon

1 (14.5 oz) can diced tomatoes, no salt added

1 (28 oz) can tomato puree

1 (14.5 oz) can chicken broth

Toppings (optional) full fat plain yogurt, Greek yogurt, or sour cream

shredded Mexican cheese blend

green onion, sliced


1. In a large pot over medium heat, add the olive oil. Add onion and Jerusalem artichokes. Cook stirring occasionally until soft about 8-10 minutes.

2. Add beef and sausage breaking up with a spoon and stirring occasionally until cooked through, about 7-10 minutes.

3. Add salt, pepper, chili powder, chipotle chili powder, cumin, and cinnamon. Stir well and cook about 1 minute.

4. Add the diced tomato, tomato puree, and chicken broth then stir to combine. Bring to a simmer for 15-20 minutes.

5. Serve and top as desired. I like plain yogurt, cheese, and green onion.


Easy Roasted Celeriac Soup

Created by: Camilla Hawkins

Celeriac is an unsung hero of the vegetable world! An easy and cozy dinner for midweek.



7 cups celeriac diced

1 garlic bulb preferably large

3 TBSP olive oil

6 cups of vegetable stock

1 TBSP lemon juice or to taste

salt and freshly ground pepper

Garnish: 5 chives (snipped with kitchen scissors)


1. Preheat the oven to 190°C.

2. Put the celeriac and olive oil in a bowl to combine.

3. Spread the celeriac out on a baking tray, add the whole garlic bulb and season with salt and pepper.

4. Place in the oven and roast for 45 – 55 minutes (turning the celeriac a couple of times) until celeriac is golden.

5. Remove tray from oven and allow to cool for a few minutes.

6. Slice the top off the garlic bulb.

7. Squeeze the roasted garlic into a large pan (discarding the skin) and add the roasted celeriac, stock and lemon juice.

8. Blend until smooth.

9. Heat through, adjust seasoning if necessary and serve with a garnish of snipped chives and some crusty bread.


Roasted Jerusalem Artichokes

Created By: Kate

These Roasted Jerusalem Artichokes are crispy, caramelized and make a delicious side dish.



1 lb Jerusalem artichokes, skin on, chopped into 1 inch pieces

2 TBSP olive oil

1/4 tsp salt or to taste ground black pepper, to taste

1/4 tsp garlic powder

1 TBSP fresh parsley leaves, finely minced (optional garnish)


1. Preheat oven to 400F. Spray or brush a baking pan with olive oil.

2. Brush the Jerusalem artichokes with a vegetable brush under water to clean them, leaving the skin on. Chop them into even 1 inch pieces.

3. In a large bowl, combine the chopped Jerusalem artichokes, olive oil, salt, pepper, and garlic powder. Toss to coat all the pieces. Place the artichokes on a large baking sheet, making sure not to crowd them. Roast for 17-20 minutes, or until they are fork-tender. Garnish with fresh parsley and enjoy!


Alfredo Sunchoke Sauce Recipe

Created By: Emerald Palate

A delicious twist on a favourite pasta dish!



12 oz. fettuccini pasta

2 TBSP extra virgin olive oil

10-12 medium-sized sunchokes, peeled (about 1 – 1.5 pounds)

1 TBSP butter

2 cloves garlic, minced

1 TBSP flour

3 tsp lemon zest, plus more for garnish (reserve the lemon for serving)

1/2 cup whole milk

3 oz. cream cheese

Fresh nutmeg

1/4 cup shredded Parmesan cheese, plus more for garnish (or similar, like Pecorino Romano)

Chopped parsley for garnish


1. Preheat the oven to 400°F. Toss peeled and chopped sunchokes with extra virgin olive oil, salt, and pepper (a few grinds from a mill is enough). Roast in the oven for 20 minutes until golden brown and soft.

2. Remove the roasted sunchokes from the oven and mash with a potato masher in a bowl as well as you can. You’ll puree the sunchoke sauce later, so don’t worry if it’s still chunky.

3. Meanwhile, make the pasta. Bring a pot of water to a boil. When boiling, salt generously and add the pasta. Cook until al dente, about 5 minutes. Reserve some of the cooking water before draining.

4. While the pasta is cooking, heat the butter on medium in a Dutch oven pot or tall sided pot that won’t get damaged by an immersion blender (so avoid non stick). When the butter is melted, add the garlic and cook until fragrant, about 1-2 minutes. Add the flour and 3 tsp. of lemon zest, stirring with wooden spoon until it becomes a golden-brown paste.

5. Add milk and cream cheese to the pot, whisking constantly to thicken, about 15 minutes. Season with salt and pepper to taste.

6. Stir in the Parmesan cheese, mashed sunchokes, and a few grates of fresh nutmeg.

7. Use an immersion blender to puree the sunchoke sauce to the consistency you want.

8. Optional: If the sunchoke sauce isn’t as thick as you’d like it, create a mixture of 1 Tbsp. flour and cold milk. Then add the mixture to the sunchoke sauce and whisk constantly until thicker.

9. Add cooked pasta to pot, mix, add cook for 1-2 minutes to incorporate. Use the reserved cooking water to loosen the sauce if needed.

10. Add fettuccini with the Alfredo sunchoke sauce to serving bowls. Squeeze with lemon juice and garnish with additional lemon zest, parsley, and cheese. Serve and enjoy!



Recipes curated by Lauren

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