Rosie Organic and was very tasty. I also cooked a Sweet Italian Sausage from Prather Ranch. The Celery Root Mash is a great idea for upcoming Thanksgiving dinners, it's a nice change from the dairy filled rendition, and the addition of the chervil added a nice hint of licorice to the dish.
grill on the bbq or grill on a hot pan until well browned and hot--use your favorite
Celery Root and Potato Puree with Chervil
1 1/2 lbs. yukon gold or fingerling potatoes chopped into chunks
1 1/2 lbs. celery root (Full Belly Farm) chopped into chunks
1/2 cup chicken stock
1/2 cup coconut milk
1/4 cup chopped chervil
Peel both the celery root and the potatoes (or scrub the potatoes clean and leave skins on). Steam or simmer them for 30-40 minutes until extremely tender. If you have a ricer or food mill process them through. Stir in the stock and coconut milk then add salt and chervil. Taste and correct salt if needed. If you do not have a ricer mash the celery root and potatoes together first then use a hand mixer to whip in the stock and coconut milk until smooth and creamy. Stir in the salt and chervil. This can be made up to 2 days ahead and refrigerated. Reheat gently when ready to serve--you can add more stock or coconut milk if it's a little too dry.
Sauteed Rainbow Chard
1 onion, chopped
3-4 garlic cloves, minced
1-2 bunches Rainbow Chard (Tomatero Farm)
2 TBSP. Extra Virgin Olive Oil (Bariani)
Sea Salt to taste
Wash and dry, then chop chard in small pieces. Saute onions over medium heat in olive oil until soft about 10 minutes. Add the garlic and stir to keep from burning for 1 min. Add chard and salt, turning over chard into onions and getting everything coated in oil. Continue to saute on medium for about 5 min. or until after water releases.