Celery Root, Cabbage, White Bean, and Potato Soup

I realize that for some of you who are experiencing very warm early spring weather, soup might not appeal to you, but for those of us on the West Coast where things are still slightly rainy/snowy/cloudy, a big bowl of soup can be just what you feel like for dinner. The picture here probably doesn't do the flavors of this soup justice - while simple, the way the celery root, cabbage, potato, and white bean work together is superb, and even better with a topping of parmesan cheese and a drizzle of olive oil to finish it off. I've been getting more cabbage in my CSA box which has inspired me to try to use it in different ways, but my favorite way to use it is still in soup. Even if you think you don't like cabbage, give this a try.  It has become one of the very few things I make which I actually repeat. You can also make this without the celery root if you can't find it and just use more potatoes.

Active Time: 30 minutes
Total Time: 1 hour

Serves 4-6

Extra virgin olive oil
2 lb. celery root, peeled and diced into small pieces
1/2 lb. yukon gold potatoes, diced
3 cloves garlic, minced
2 c. spring onions or leeks, sliced
1/2 of one large or 1 small head of cabbage, sliced into strips and roughly chopped
1 15oz. can cannelini beans, rinsed and drained
5 c. low sodium vegetable broth
Kosher salt
Black pepper
Freshly grated parmesan cheese, for serving

Heat 2T olive oil in a large stockpot or dutch oven over medium heat. Add the onions/leeks and garlic and saute for about 2-3 minutes until starting to soften. Add the celery root and potatoes, a pinch of salt, and some freshly ground black pepper. Saute for about 10 minutes more, stirring occassionally, Add the stock and scrape any brown bits from the bottom of the pan with a wooden spoon. Bring to a boil, then reduce heat to a medium-low simmer. Add the cabbage and stir to incorporate, then add the beans and 1t. salt. Simmer for another 20-30 minutes, or until the potatoes and celery root are tender. Taste for additional seasoning (even low-sodium stocks vary), then ladle into bowls and top with the freshly grated parmesan cheese and a drizzle of olive oil.

Big Kale Salad with Roasted Root Vegetables

You may have seen my kale salad post last fall, and it's something that I've been incorporating more and more into my cooking, such as this healthy main dish. It's simply a huge bed of the kale salad with roasted vegetables and almonds on top, but it's so good, so beautiful, and so healthy that I thought I should share it. Believe it or not, it's actually one of my husband's favorite dishes for either a weeknight dinner or weekend lunch. Plus, it's one of those meals that leaves you both fulfilled and feeling good afterwards! I sometimes double the amount of roasted vegetables while I'm already making it and use it in another dish - such as over a mixture or quinoa & lentils or pasta with parmesan cheese. 

Big Kale Salad with Roasted Root Vegetables
Serves 2 main-sized portions


Active Time: 20 minutes
Total Time: 1 hour


Kale Salad:

2 small or 1 large bunch lacinato kale, rinsed, leaves ripped from stems, and cut or ripped into pieces

1/4 c. freshly grated pecorino or parmesan cheese

1 clove garlic, finely minced

1 T. fresh lemon juice 

2 T. extra virgin olive oil

1 T. dijon mustard

1/2 t. kosher salt

Freshly ground black pepper

Roasted vegetables:
1 1/12 - 2 lbs. assorted root vegetables (I used carrots, celery root, red daikon, and golden beets), peeled and cut into ~3/4'' pieces
1 T. extra virgin olive oil
1 t. fresh thyme
1/2 t. kosher salt


1/2 c. toasted almonds (either buy them toasted or toast them yourself in a small skillet over medium heat until fragrant and lightly browned)


Preheat the oven to 400 degrees Fahrenheit. Peel/chop the vegetables while the oven is preheating and place in a medium sized bowl, then add the olive oil, thyme, and salt and stir to combine, then spread out on a sheet or roasting pan. Roast for approximately 45 minutes (no need to stir if they are in a relatively even layer).


Meanwhile, prepare the kale and grate the cheese. Combine all of the dressing ingredients and whisk together, then combine in a large bowl with the kale and cheese. Let sit for at least 15 minutes or for the entire time the vegetables are roasting (it's good to let the kale soften in the dressing a little bit).


When the vegetables are done, divide the kale between the two plates and top with the roasted vegetables and toasted almonds. Enjoy!

Winter Vegetable Gratin

I'll admit - I think this is one of the most beautiful dishes that I've created, and it's much easier and healthier than most gratins! I've been getting all sorts of different root vegetables in our CSA box - celery root, yukon gold potatoes, butternut squash (ok that's not a root vegetable but same idea), and watermelon radish. I suggest using any combination of root or fall hard vegetables in this dish: potatoes, carrots, turnips, rutabagas, parsnips, hard squash like butternut or kabocha, even sugar pumpkin would be great. I happened to have the combination I talked about above - about 1 lb. each of celery root, butternut squash, a giant watermelon radish (yes, you can cook these and they taste similar to turnips), and yukon gold potatoes. Most gratins require making a bechamel sauce, which is delicious but not exactly heatlhy nor quick when you're also having to prep and arrange all of the vegetables. My version layers the vegetables with two cheeses, sage, and includes just a bit of lowfat milk poured over everything to bring it all together. The result was both gorgeous and delicious! I served this as a main dish with salad and bread, but it would also be a great side.

Winter Vegetable Gratin
Serves 4 as a main dish, 6-8 as a side

Active Time: 35 minutes
Total Time: 1 hour, 35 minutes

4 lb. assorted hard winter/root vegetables (I used 4 varieties, 1 lb. each)
1 c. freshly grated parmesan cheese
1 c. freshly grated gruyere cheese
1/2 c. lowfat milk
1 T. fresh sage, finely chopped
Extra virgin olive oil
Kosher salt

Preheat the oven to 375 degrees Fahrenheit. Peel and thinly slice all of the vegetables. Grease a large oval gratin dish or 9x13 baking dish. Arrange the vegetables in the first layer, alternating between the different types. The vegetables should be overlapping and create a relatively even, tight layer. Drizzle the first layer with a little extra virgin olive oil, a pinch of salt, 1/3 of the parmesan cheese, 1/3 of the gruyere cheese, and 1/3 of the sage. Add the next layer of vegetables and drizzle the olive oil, add the pinch of salt, another 1/3 of each of the cheeses, and the sage. Top with the last layer of vegetables, drizzle with olive oil and the pinch of salt, then pour the 1/2 c. of milk over the dish. Top with the remaining cheeses and sage, then transfer to the oven and bake for approximately one hour until lightly golden. Remove from the oven, let cool for a few minutes, then cut into sections for serving.