It’s winter again, or near enough, which means that I’m back in the kitchen after a summer and fall of making quick and easy foods so I could spend my time gallivanting around. Oh, and we had a kid. Anyway.

This dish of celeriac and carrots was influenced by other recipes and accompanied a pork roast that was also inspired by other recipes. I might write about the roast later, but the veggies really stole the show.

What you need:

  • one or more celeriac
  • about the same amount of carrots
  • garlic and ginger, minced - go for about 1 Tbsp of per celeriac
  • cumin seeds - 1 tsp
  • cumin powder again, around a tsp, maybe a bit more
  • cayenne powder - 1/2 tsp
  • stock of some sort, or water
  • chopped cilantro

What to do:

Cut your celeriac and carrots into roughly 1/2 inch cubes - no need to be precise. Heat oil in a pan big enough to hold your veggies. When it’s hot, add your cumin seeds, and reduce heat to medium if it wasn’t there already. When the cumin seeds begin to get aromatic, add your garlic and ginger. Toss that around a bit, and when it starts to take on a bit of color and smell lovely, add in your cut up carrots and celeriac. Stir that around for a bit till the veggies take on a bit of color - 5 to 7 minutes or so and add some salt and pepper while you’re doing that. Add in about 1/4 cup of your stock or water, cover, and reduce heat to low. After about another 7-10 minutes, you veggies should be pretty much tender. If they are, remove lid, and add the cumin powder, maybe a bit of cayenne if you want it, and stir to mix. Cook for a few more minutes, stirring a bit to let the flavors meld and to let the cumin powder flavor mellow. Toward the end of the cooking time, mush up some (but not all - maybe 1/4 to 1/3) of the celeriac and carrots. Top with chopped cilantro. Enjoy.