TMKW: Recipes for odd winter roots

Left: Daikon Radish, Top Right: Celeriac, Bottom Right: Jerusalem Artichoke
Photo by Davina Weinhold
Left: Daikon Radish, Top Right: Celeriac, Bottom Right: Jerusalem Artichoke Photo by Davina Weinhold

I’ve thoroughly enjoyed the winter produce from my CSA (Community Supported Agriculture) the past few weeks. We’ve enjoyed a wonderful assortment of locally grown hardy greens, potatoes, pumpkins, broccoli, cauliflower and root veggies.

I must admit, the root veggies are piling up in my fridge. They’re such an odd assortment. Some I’m familiar with, others are rather foreign looking.

The red beets I received last week quickly became pickled red beets. Yum! I tried to pass the parsnips off as carrots, but my kiddo isn’t fooled. The variety of radishes are delicious with dip. And the turnips are good in soups or as mashed turnips.

But the daikon radish, Jerusalem artichoke and celeriac caused some consternation. They’re such an odd looking bunch. Especially the hairy, knobby celeriac. But the internet is awash with recipes, so there’s no excuse.


Here are a few recipes I’ve found to transform these odd roots into a delicious dish.

Jerusalem Artichoke

Sautéed Sunchokes

Serves 4

Jerusalem artichokes, also known as sunchokes, are native to Northern America. They are delicious roasted or sautéed. This recipe yields crisp-fried artichokes in a garlic butter sauce.

1 pound Jerusalem artichokes

2 Tbs olive oil

3 Tbs butter

2-4 cloves garlic

1/4 tsp salt

1/4 tsp black pepper

Small handful fresh parsley, chopped (optional)

Thoroughly scrub the Jerusalem artichoke and slice into 1/4 inch thick slices. Peel and slice or mince the garlic.

Melt the olive oil and butter in a frying pan over medium-high heat. Add the Jerusalem artichokes and garlic and stir well to coat with oil. Sprinkle with salt and pepper. Cook for 4 minutes, stirring often. In the last minute add the parsley. The Jerusalem artichokes are done when nicely fried, but still slightly crunchy.


Maple Roasted Apples and Celeriac

Serves 4

Celeriac, also called celery root, is good puréed, mashed like potatoes, in salads, or roasted. This recipe combines celeriac, apples and maple syrup to create a dish full of fall flavor.

1 large celeriac

2 apples

2 Tbs olive oil

1/2 tsp black pepper

1/2 tsp salt

2 Tbs butter

1/4 cup maple syrup

1 tsp fresh thyme or rosemary, chopped or 1/4 tsp dried

Preheat the oven to 450°.

Peel the celeriac and cut the celeriac and apples into 1 inch pieces.

Toss the celeriac with the olive oil, pepper and salt and spread on a baking sheet. Roast for 10 minutes. Add the apples and toss gently. Roast until tender, about 10 more minutes.

Place the butter and maple syrup in a sauce pan and bring to a boil. Add the thyme (or rosemary) and remove from the heat. When the celeriac and apples are tender, toss them with the maple glaze and roast for about 5 more minutes.

Daikon Radish


Adapted for a recipe by

Yield: 2 quarts

Kimchi is a popular Korean side dish. Napa cabbage, daikon radish, carrots and garlic are tossed in a chili-ginger sauce and fermented. The result is spicy, savory, sour goodness.

2 ounces ginger

2 ounces fresh chili peppers

1 Tb sugar

1 Tb fish sauce (nam pla)

1/8 cup unrefined sea salt (divided)

1large head Napa cabbage

3/4 pound carrots

3/4 pound daikon radish

4 heads garlic

Peel the ginger and cut into chunks. Remove the stems from the chilies. Place the ginger, chilies, sugar, fish sauce and 1 Tb of sea salt into a blender or food processor. Purée.

Chop the cabbage into 2 inch chunks. Place it into a large bowl, and sprinkle with the remaining salt. Cover with warm water. Let it set for 30 minutes, and then drain and pat the cabbage dry.

Peel the carrots, and then use the peeler to create finger-length strips. Peel the daikon radish, and then peel the same as the carrot. Peel and chop the garlic.

Mix the cabbage, carrots, daikon radish, and garlic together. Add the ginger-chili paste and toss to coat.

Transfer a cup of the mixture into a 1\2 gallon jar (or 2 wide-mouth quart jars) or a crock and pound with a wooden spoon until the veggies release their juice. Continue adding a cup at a time and pounding.

Once all the veggies are in the jar, pound until the level of the juice (brine) fully covers the veggies.

Add a weight to hold the veggies under the brine (sterilized stone, lid or baggie of water). Cover and let set (ferment) at room temp for at least one week before trying the kimchi. If you prefer a sourer flavor, let it set longer. Transfer to the fridge when it tastes good to you. It will keep for at least six months in the fridge.

Do you have a tried and true recipe for any of these root veggies? Please share it with me! Email

For those interested, we are part of the Lancaster Farm Fresh Cooperative. Check it out at The deadline for the winter CSA is Jan. 10.