 |
|
become an Owner |
Follow us
|
|
||||||||
| OPEN DAILY 7:30am - 9:30pm |
||||||||||||
Closing EarlyBoth Willy Street Co-op locations will be closing at 7:30pm on Monday May 28 for Memorial Day. We will resume our regular hours on the following day. Daily Menu10am - 8pm Thursday, May 24th
Deepak's Vegan Korma $7.99/lb Organically grown vegetables simmered in a spicy tomato coconut curry sauce Butternut Squash Curry $8.99/lb Organically grown butternut squash and vegetables simmered in a tasty curry sauce Chicken Tikka Masala $8.99/lb The new deli favorite Bell & Evans chicken simmered in a spicy curry sauce Vegetable & Tofu Stir Fry $8.99/lb Organically grown vegatables stir fried with a tangy sauce and tofu  | ||||||||||||
Spicy Celeriac BakeSummaryYield Prep time 1 1⁄2 hours Description Tender baked celeriac characterized by a creamy, Indian inspired, spiced sauce. An entree or side that accentuates a salad of mixed greens tossed in a light vinaigrette. Easily altered according to whatever spices suit your fancy. Garam masala for Indian one night, smoked chili peppers and cumin for Southwestern another night. Tasty.
Ingredients
Instructions Preheat oven to 350ºF. Assemble immediately after slicing celeriac to avoid discoloration. Combine double cream/crème fraîche, wine, garam masala salt and pepper to taste. Set aside. Line the bottom of a greased gratin dish with the slices of celeriac. Pour spiced cream over the celeriac, covering completely. Cover with foil and bake for about 40 minutes. Remove foil and bake for about another 20 minutes until tender and golden. Let rest to set before serving. Can also be served chilled or reheated. Variation: omit garam masala, and instead use a smattering of fresh herbs, such as dill, chives, thyme, and parsley. Or, omit garam masala and add several ounces of sharp cheddar cheese and a teaspoon or two of a blend of ground, smoked chili peppers and cumin. A few splashes of hot sauce will do, too.
Notes An easy way to handle celeriac is to cut the top and bottom off, creating two parallel flat surfaces. Rest the celeriac on its flat bottom on your cutting board, and trim the exterior in strips from top to bottom with a large, sharp knife. The trimmed top will show you how deeply into the exterior you will need to cut in order to get to the fibrous interior with minimal waste. Once peeled, celeriac will somewhat resemble a pared potato. If not used immediately after peeling, celeriac will brown similarly to an apple.
|
||||||||||||
