Sunday Night Dinner

Celeriac and Potato Gratin
From the CSA newsletter

1 celeriac, peeled and cut into thin slices

1 large potato, peeled and cut into thin slices ( I added half a turnip and an extra potato)

2 cloves garlic, thinly sliced

250ml chicken or vegetable stock

250ml cream or milk ( Used almond milk cause that is what was in the fridge)

1 tbsp plain flour

1/4 tsp dried red chilli flakes (optional) ( didn't use)

Salt & pepper, to taste

Start by pre-heating your oven to 375f.

Place your celeriac, garlic, chili, flour, salt and pepper in a large bowl and toss around with your hands until well combined.

Layer the celeriac and potato into a heatproof 8" x 8" dish. Don’t worry about being neat or about separating the celeriac / potato. Leave a couple of cm at the top of the dish so that the sauce doesn’t bubble over the sides.

Mix the chicken stock and cream together and then pour evenly over the gratin, then place into your oven for approximately 90 minutes or until golden brown and the celeriac is tender.

The last time I made this I used cream and the the hot pepper and it was better- but the cream is needed for the morning.

Easly Korean Spinach and Cabbage Salad

1/2 lb fresh spinach
1/2 head of cabbage, sliced thinly
toasted sesame seeds
4 teaspoons  soy sauce
2 teaspoon sesame oil
2 cloves garlic or 4 garlic scapes, minced
-I added hemp hearts

Blanch spinach in boiling water for 30 seconds. Using a slotted spoon, lift spinach from water, rinse well with cold water and squeeze dry. Add cabbage to spinach blanching water. Blanch for 1 minute. Drain cabbage. Cut spinach into bite-size pieces and toss in a bowl with cabbage.

Mix together soy sauce, sesame oil, garlic . Toss well with blanched spinach and cabbage.
Sprinkle with toasted sesame seeds. Serve!

Surprisingly yummy- but really anything with seasome oil you can't go wrong with.

And no my kids didn't eat much of this, they had filled themselves up with junk food at a party earlier.