My least favourite vegetable



I have to admit, there are not many vegetables or fruits I dislike. Maybe some of them I actively ignore for the obvious reasons (never liked them as a kid or ate them in a version I absolutely hated) but other than that no hard feelings against plants. But if there is one vegetable I had to pick that I just can't deal with - its celeriac (the root!). The stalks I actually enjoy as a snack with hummus or almond butter, chopped in a salad or as part of a green juice (not the plain version) but the root is just not my cup of tea. My mom used to bread and fry celeriac "steaks" and we or actually more SHE ate them with lingonberry jam and sauce tartare. This brings back not so good memories 🤢


Anyways, last week I asked on my IG account what kind of vegetable from your fridge you need to use up ASAP and one was cauliflower (see post & recipe here) and another one was celeriac. I pushed back the fact that I needed to address this vegetable for a couple of days (I guess the girl already threw it out due to a lack of response - sorry) but it took me a few days to wrap my head around it. I didn't even research any recipe ideas although I know there are some great dishes that substitute a part of it with celeriac root like mashed potatoes, pumpkin soup, etc. but the first thing that came to my mind was a celeriac salad. I first thought of some kind of Waldorf salad that actually has chopped celery stalks and is one of my favourite New York classics but I wanted to go even more simple. So I did it (see recipe below) and to my surprise - I actually REALLY liked it! The taste was way more mellow than I remembered and I guess the crunchiness combined with the creamy dressing was just a perfect combo that made me maybe not fall in love but appreciate the vegetable anew.


LEAST FAVOURITE VEGETABLE SALAD


1/2 celeriac root, peeled

1 Tbsp (vegan) mayo

2 tsp dijon mustard

3 Tbsp soy greek yoghurt

juice of 1/2 lemon

olive oil

chopped parsley

salt


Grate the celeriac root in a bowl and immediately add lemon juice to stop it from browning. Add the rest of the ingredients, season to taste with salt and pepper and stir well. This salad also tastes great the next day. Feel free to add some toasted nuts/seeds, dried cranberries or grate in another carrot or a green apple.


Alongside this simple but delicious salad I prepared


  • mix of brown & black rice

  • steamed broccoli

  • wild garlic tofu from Taifun (best thing I ate in a long time!)

  • pine nuts

  • creamy celeriac salad


This was a super delicious and again - quick and healthy - meal #SEN style (simple efficient nutritious). I am so glad I tried a vegetable that I already deleted from my plant data and gave it a little upgrade especially in a combination with warm and familiar foods. This is also perfect for the upcoming spring months where we already crave something fresh and light but as its still a bit chilly most mornings and evenings, cooked grains or any starches are still something we need to refuel properly after a long day.


And for the Ladies: perfect food for your ovulatory phase - cruciferous vegetables, raw elements (salad) and brown rice! #cyclesyncing