This is such a simple meal but still something you probably never thought of! I certainly didn´t and I was surprised how two vegetables can create such a satisfying dish.
First you have to grate your two vegetables: one medium celery root (grate fine) and one bigger kohlrabi (grate coarse). Pour a couple tablespoons of oil in a deeper pan or pot, place the celery root inside, turn on the flame and sautee the celery root until lightly browned and fragrant, adding a pinch of salt at the beginning. Add the grated kohlrabi and stir-fry until it is softened as well. At the end sprinkle with lemon juice to your liking – the lemon adds a great final touch so you don´t have to be afraid of it!
I had the veggies with some rice and dulse seaweed flakes sprinkled on top.
I love to make creamy risotto-style rice. With brown rice it´s a bit difficult to make a real Italian risotto, which requires stirring in small amounts of liquid at a time, which means a lot of time spent standing above the pot…not such a task with quick cooking white rice, but quite a job when you´re using slow cooking short-grain brown rice! 😀 This is a bit of a compromise, but the flavour is very rich and surprisingly similar to an authentic risotto!
I pressure cooked my regular brown rice with water and rice milk, in a 1:1 ratio. After the pressure came down, I took the lid off, placed the pot again on a low flame and stirred in some rice miso diluted with a little bit of water and let the rice absorb the liquid while stirring with a wooden spoon, for maybe five minutes. The whole point is to get the rice creamy, that´s all…
While pressure cooking, I sauteed some sliced onion with a pinch of salt, on a bit of olive oil, and when it got translucent, I added chopped mushrooms and thin strips of celery root and proceeded to cook until all got soft and caramelized. I seasoned the vegetables with tamari soy sauce and caraway seeds. When the rice got creamy, I stirred in the veggies. The risotto was served with a side of freshly blanched curly (savoy) cabbage.
Yes, again my favourite combo of buckwheat and sauerkraut! 😀
This time the buckwheat is a teensy bit more fancy – I cooked it with allspice (one or two pieces will do) and a bayleaf, which I removed afterwards, you really don´t want to bite into those!
I sauteed a minced onion on some oil with a pinch of salt, added shredded white cabbage and water to cover maybe about half of the cabbage and then I simmered it under a lid until the cabbage got soft. I seasoned it with caraway seeds, marjoram and black pepper. Towards the end I mixed in also some ready-made sauerkraut and simmered together a bit longer.
I mixed the grain with the vegetable and topped them with mock bacon made from celery root – super easy to make! Just make tiny cubes of the celery root, place them into a fair amount of cold oil with a pinch of salt, turn the flame on and sautee while stirring often until the cubes become golden and look a little like bacon bits 😀
This meal is so simple that it might not even be worth mentioning, yet maybe somebody needs just that little bit of inspiration…
I grated three different root vegetables – celery root, carrot and parsley root, and sauteed them on some pumpkinseed oil, on a low flame for quite some time, towards the end adding tamari and a spoonful of organic mustard (the kind where apple cider vinegar is used).
On the side I blanched some cabbage and sprinkled it with ume plum vinegar. As a grain I had creamy teff.
This is a twist on the traditional Russian soup called “borshch” which is usually heavy on cream and meat and potatoes, but here you have a lighter macro version which still comes quite close and is very satisfying on a cold autumn day 🙂
Sautee some diced onion and finely chopped garlic on a bit of oil with a pinch of salt, until soft. Add similar-sized cubes of carrot, parsnip, parsley root, celery root and red beet and sautee for a while longer until the veggies get shiny. Then add hot water according to how many bowls you will need in the end. Sprinkle in some dried marjoram, caraway seeds, smoked paprika powder and add also a bayleaf or two. Cook the soup until the red beet is soft enough – it´s the vegetable that will take longest. Adjust taste using tamari and/or salt for saltiness and lemon juice and/or vinegar of choice (I had apple cider vinegar) for a sour taste.
I had the soup with some vegetable pancakes but I can imagine it would taste great with a big slice of sourdough bread!
Filed under Recipes, Soups
Another one of those quick dishes when you come tired home from work and need something pronto!
I cooked buckwheat in 1:2 grain to water ratio, first bringing the water to boil with a pinch of salt, then tipping in the buckwheat. It cooks only about 15 minutes. Meanwhile I fried fine slices of onion together with tiny cubes of parsley root, celery root and smoked tofu on oil, untill all became crispy and golden. I topped the grain with the mixture and served the meal with blanched savoy cabbage. The fried root veggies and the smoky tofu particularly give a sensation of bacon 😀
I´ve never seen recipes for “celery root bacon” in foreign macrobiotic cookbooks but for some reason here in Czech Republic it´s a big hit 😀 It´s really easy to make and it does bear a certain resemblance to fatty bacon bits…with some imagination, that is…
Just cut up celery root into tiny cubes (the smaller, the better they get fried) and fry them in a skillet with a generous amount of oil. I flavored them with some salt, dried oregano and dried basil (added towards the end so that they don´t burn).
Served with brown rice with a sprinkle of gomasio and dulse flakes, and blanched turnips.