Wow! Has it been a whole week since Thanksgiving? Where did the time go? Well, in my case, most of the time was spent sick on the couch. I love traveling, but I hate being stuck in close quarters (an airplane) with coughing, sniffling, sneezing people. I picked up a cold, despite eating well, sleeping well, and exercising. Oh well. That’s life and you move on.
So, let’s get back to cooking and eating local for the holidays, shall we? Today’s recipe is a great way to use up any leftover cranberry sauce you might have. If you’ve already thrown out the leftovers (or hopefully eaten them), just grab a half cup of fresh cranberries and cook them down in a pot with 1/2 a cup of sugar for about 15 minutes to make your own fresh cranberry sauce.
- 2 medium celeriac bulb s
- 1 tbsp olive oil
- 2 tbsp cranberry sauce
- 3 tbsp honey
- Preheat oven to 350.
- Peel the celeriac and cut it into bite sized wedges (think wedge fries)
- Toss the celeriac with the olive oil and some sea salt.
- Roast for 40 minutes, stirring occasionally.
- Increase the heat to 400.
- Combine the cranberry sauce and honey and mix with the celeriac.
- Roast for another 10 minutes, or until golden brown and tender.
Notes: This was a delicious side dish. I was surprised that the celeriac wedges had a distinctive aroma and flavor of artichokes. I had some serious doubts about this recipe as it was cooking. I just didn’t think that something that smelled like artichokes would go with something sweet like cranberry sauce, but the flavor combination really works. It’s also very pretty. We plan on having cranberry sauce for Christmas dinner as well, so this recipe will be a staple for Christmas leftovers as well.
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