Another in the series of “hey, I made a thing” posts – in other words, recipes, but that sounds too formal for those use-up-stuff-in-the-fridge meals.
What I had was a) brussels sprouts, and b) grated celeriac, left over from making too much for the root vegetable slaw recipe (which looked totally different in my version because I used beets. Anyway). My way with brussels sprouts these days is to slice them thin and saute them with stuff, so that’s what I did.
Brussels Sprout and Celeriac Saute
About 12 brussels sprouts
About half a large celeriac root, grated
2-3 shallots (or part of an onion), sliced
1/3 cup apple cider
1 heaping teaspoon dijon mustard
dashes of red wine or other vinegar
Salt and pepper
Slice the sprouts thinly. Heat olive oil in a pan and briefly saute the shallots, then add the sprouts and celeriac. Cook until softened, stirring now and then. Add the cider, vinegar, and mustard, and season to taste with salt and pepper. Stir and cook a few minutes longer, then serve.
We had that with Japanese sweet potatoes (microwaved, with butter) and turkey meatballs seasoned with garlic and arugula, plus English muffin bread. Yum!
This may seem a simplistic observation, but when you start trying to use local and/or seasonal vegetables in cooking, you start to realize that the vegetables that are harvested at the same time of the year usually go together pretty well. Convenient, hm?