Mashing’s great–who doesn’t love mashed potatoes? This week we’ve got some great stuff that can be mashed and/or smashed. Smashing is essentially lazy mashing (still a bit chunky). So this is a perfect moment to get the kids involved!! Mashed vegetables bring their own sweetness and color to the party, which makes for a pretty dish and a nice break from the norm. Most vegetables can be scrubbed or peeled, cut into chunks and then boiled until tender. If you’re a lil bit nervous to jump into a new mash, try in combination with potatoes you know and love. Fear not the smashing–welcome it!
This Week’s Field Goods Favorite
A starchy, versatile root vegetable with a more mild taste than celery. NPR calls it “the vegetable world’s ugly duckling”, but we like to think its looks add to its charm…We just can’t get enough celeriac.
Storage: At least two weeks in the fridge.
Parsnip and Celeriac Bake
Pepper and Honey-Roasted Roots
Celeriac french fries: cut into short stalks, boil for two minutes, then cover with a mix of salt & pepper, garlic, and rosemary. Bake at about 375 degrees for 45 minutes or until golden brown.