Celery, Leeks, Fennel and Potato Recipes

I harvested celery, leeks, fennel and potatoes this week. As usual the question is how to put my harvest to good use without using the same recipe twice. I have a picky household that does not tolerate the same dish twice in one week so here are my efforts so far:

Crunchy Celery, Fennel and Apple Salad 

1 bunch of celery chopped in to bite sized pieces. Keep the leaves for stock making.

1 apple cut in small pieces

1 fennel bulb shaved thinly

1 orange – 1/2  juiced and 1/2 cut in bite sized pieces

salt and pepper to taste

Mix everything in together.  You can change the quantities to suit your taste as it is hard to get this one wrong. You will have a pale looking salad so liven it up by sprinkling the dark green fennel fronds, cut decoratively, over. The trick is to prepare and assemble this salad just before serving, any delay causes the apple to discolor a bit. 

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Celery, Leek and Potato 

8 tablespoons of olive oil

500 g peeled potatoes cut in pieces

1 head of celery, stems only, keep the leaves for stock making

1/2 lemon juiced

salt

Use a heavy pot with a lid. Put the olive oil and celery in and add water until the celery is covered. Cover the pot and boil until the celery is softened about 10 to 15 minutes. Add the potatoes and cover the mix with water again. Add salt and lemon juice. Cover the pot and boil until everything is tender and no liquid barring the oil is left (this is important). Serve hot or at room temperature. I used it as a side with the week end barbecue but the dish is robust enough to  eat as a main with some bread.

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