Irish Stew with Celeriac

A Phase I friendly Irish Stew just in time for St. Patrick's Day!

Ingredients

• 2 lbs beef, cut for stew into 1-inch chunks
• 2 cups celery root, peeled and cut into 1/2-inch pieces
• 2 cups cabbage, shredded
• 2 cups turnip, peeled and cut into 1/2-inch pieces
• 2 cup stalks of celery, cut into 1/2-inch pieces
• 8  ounces beef or chicken broth
• 1 can (8 ounces)  tomato sauce
• 2 tsp chopped fresh thyme
• 1 bay leaf
• 1 tsp sea salt
• 1 tsp onion powder
• 1 tsp freshly ground black pepper
• 1/4 cup fresh parsley leaves (chopped just before serving)

Directions

1. In a 6-quart crock pot, combine the meat, celery root, cabbage, turnip, celery,  broth, and all seasonings, except parsley.
2. Stir well, cover, and cook on low about 7 to 8 hours, until meat is fork tender.
3. Just before serving, sprinkle on the fresh parsley to brighten the flavor

Roast Curried Celery Root

This curried vegetable recipe is a warm savoury side dish, perfect for the cold weather.

Ingredients

• 2 cup celery root, cubed
• 1 tlsp grapeseed oil
• 1 tsp ground tumeric
• 1 tsp curry powder
• 1 tsp sea salt
• 1 tsp ground black pepper
• 2 tbsp fresh cilantro

Directions

1. Peel and cut celery root into 2 inch cubes.
2. Place in a saucepan with 3 inches of water. Cover bring to a boil then simmer for 5 minutes until just tender. Drain and set aside.
3. Heat oil in large non stick saute pan over medium heat. Saute the cumin, turmeric and curry powder for 1 minute. Add the celery root and saute until cooked. Toss with salt, pepper and cilantro.

White Turnip

Turnip is a vegetable that can cause a lot of confusion. A couple different vegetables go by the name. We'll clear things up for you.

White Turnip

White Turnip
The true turnip, this smaller white and purple root vegetable is easily found in grocery stores.

Rutabaga or Swede - not actually Turnip
This is a much larger, more yellow or orange fleshed vegetable, also commonly called turnip.

Turnip on the left, Rutabaga on the right

Are they really that different?

They do taste a bit different and white turnip is lower on the glycemic index than rutabaga.

What do I do with it?

Turnips have been eaten in the West for centuries. Traditionally, both turnips and rutabagas are boiled and mashed, providing a cheap nutritious dish. Turnip roasts beautifully and can also be sliced thin and baked into chips. Try substituting turnip for potato to reduce the carb count in recipes.

Apple Cider Vinegar Dressings & Celery Root Salad

Apple Cider Vinegar is a flavourful option when making a dressing that tastes more robust than white vinegar without the additional sugars in balsamic or wine vinegar.



Dressings
With these dressings, combine all ingredients except oil first. Then add oil and shake vigorously in a container or blend. If you prefer your dressings a bit sweet, try adding a little stevia or Walden Farms Maple Syrup.

Garlic HerbVinaigrette
This combination is wonderful on green salads (lettuce, spinach, kale, etc).

• 1/2 cup extra virgin olive oil
• 1/4 cup apple cider vinegar
• 1-2 Tbsp dijon mustard
• 2 garlic cloves, minced
• 1 Tbsp fresh herbs or 1-2 tsp dried (basil, oregano, chives, and thyme are all nice)
• generous pinch of sea salt and black pepper

Apple Cider Vinegar Asian Style Dressing
This tart dressing is best used over chopped or spiralized vegetables (turnip, celeriac, celery, radish, cabbage, etc).

• 1/2 cup apple cider vinegar
• 1 Tbsp olive oil
• 1-2 tsp fresh ginger, grated
• 1-2 garlic cloves, minced
• 1 Tbsp soy sauce
• 1/4 fresh basil
• 1/2 tsp cayenne

Coleslaw Dressing
Add oil to vinegar in a ratio of 1 to 2 (e.x. 4 tsp oil to 2 tsp vinegar). Add other ingredients to taste.

• apple cider vinegar
• olive oil
• maple syrup
• yellow mustard
• cayenne

Orange Ginger Dressing
Add oil to vinegar in a ratio of 1 to 2 (e.x. 4 tsp oil to 2 tsp vinegar). Add other ingredients to taste.

• apple cider vinegar
• olive oil
• ginger, grated
• TRUE CITRUS orange (available at LillyPad)
• stevia 

Celeriac Mustard Salad

Try this recipe with our vegetable of the month: celeriac, also known as celery root

Ingredients

• 2 cups celery root (celeriac)
• 1 1/4 tsp salt
• 2 to 3 tsp lemon juice
• 1/4 cup Dijon mustard
• 3 Tbsp hot water
• 1 Tbsp olive oil
• 2 Tbsp apple cider vinegar
• Freshly ground white pepper
• 2 Tbsp finely chopped mixed soft herbs, such as parsley, chives, thyme, marjoram
• 2 tsp dill pickle, minced

Directions

1. Working quickly, peel the celery root and cut into chunks. Use spiralizer to make into noodles or Grate finely in a food processor fitted with the shredding blade and immediately toss with the salt and lemon juice. Set aside.
2. Place the mustard in a mixing bowl and, while whisking, slowly drizzle in the hot water. When the water is completely incorporated, drizzle in the oil, little by little, until completely incorporated. Add the vinegar, little by little, to form a smooth emulsion and season with white pepper. Stir in the herbs and dill pickle. 
3. Add the dressing to the celeriac, to taste. Serve immediately or allow to sit, refrigerated, in a nonreactive airtight container, for 2 hours and up to 2 days.

Parsley and Paprika Raw Vegetable Paella

This refreshing raw paella has a smoky flavour and makes for a perfect accompaniment to fish or grilled asian dishes.

Ingredients

• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 dash sea salt
• 1/2 cup mushrooms
• 1/4 cup apple cider vinegar
• 2 tbsp soy sauce (namashoyu)
• 1 tsp smoked paprika
• 11/2 cups turnip, chopped
• 1/4 cup bell pepper
• 2 tbsp onion
• 1 tsp garlic
• 1/4 cup parsley

Directions

1. Mix apple cider vinegar, soy sauce and paprika. Marinate the the mushrooms in this mix.
2. Pulse turnips, bell peppers, onion, and garlic in food processor until grainy rice-like consistency.
3. Stir in parsley, lemon juice and olive oil.
4. Top with drained marinated mushrooms.

Spicy and Sweet Cinnamon Cider Roast Vegetables

Roasted turnip in spicy cinnamon cider is tangy-sweet, with just a hint of cayenne pepper heat, and makes for a side dish that is the perfect accompaniment to roasted poultry.

Ingredients

• 1/2 cup apple cider vinegar
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp walden farms maple syrup
• 4 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tbsp sea salt
• 1/4 tsp cayenne pepper (or to taste)
• 4 cups white turnip, cubed (or other vegetables)

Directions

1. Preheat oven to 375 degrees F.
2. In a small saucepan place apple cider, vinegar, olive oil, lemon juice, Walden Farms maple syrup, cinnamon, nutmeg, salt and cayenne pepper. Warm over low heat 3-5 minutes.
3. Place vegetables in prepared pan.
4. Pour warm sauce over vegetables.
5. Cover tightly with aluminum foil. Bake at 375 degrees for 1 hour and 30 minutes or until vegetables are soft. Serve immediately.

Notes
Turnip is listed here, as it is an approved Phase 1 vegetable. Other great vegetables for this recipe include sweet potato, rutabaga, carrot and butternut squash, though these are not permitted during Phase 1 of the Ideal Protein protocol. Use one vegetable or mix a few for variety.

Makes 6-8 servings

Raw Turnip "Noodle" Salad

Have you ever tried a turning slicer or spiralizer? Making vegetable "noodles" is easy with this handy gadget - try turnip "noodles" in the savoury/tart dressing below for a deliciously light and crunchy side dish. This recipe also works well with finely diced turnip or cabbage to make a raw salad.

Ingredients

• 1 large turnip peeled
• Pea Sprouts
• Dressing ingredients
• 1/4 tsp Pepper
• 1/4 tsp Salt
• Lemon Juice
• Olive oil
• Soy Sauce
• 3 grated garlic cloves
• 1 inch of grated ginger
• 1/2 cup fresh chopped basil

Directions

1. Cut the turnip using a turning slicer or spiralizer (or finely dice)
2. Combine dressing ingredients in a bowl
3. Pour dressing on "noodles" and mix with your hands
4. Top with fresh pea sprouts