Emma Alter
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We here at Planet Green want to have a green Christmas, and we are always striving to spend our money in the wisest way possible. That means not buying useless and silly things that will be forgotten by Boxing Day. It also means not spending a huge amount of money on a gift that your recipient doesn't need. A lot of people are making donations to green charities at Christmas which is a wonderful way to celebrate the season.
There are other ways to give a non-commercial gift to a loved one that will be appreciated throughout the year. Lots of people belong to a CSA program which delivers boxes of vegetables to your home. In Toronto we have a organization that puts the vegetables together, but you have to pick it up yourself. If you have an elderly relative who has trouble getting out especially during winter, then why not create your own weekly vegetable box and deliver it yourself?
Unlike a CSA box where you have no choice, you can tailor your vegetable choices to the tastes of the recipient. If you buy an unusual vegetable, or if the choice of local vegetables is narrow during the winter months where you live, you can add recipe cards for ideas on how to use them up. I went to my new local farmers' market this week and found celeriac, leeks, onions, carrots, Brussels sprouts and sweet potatoes.
I made this recipe for Braised Leeks in my new crock pot, but if you don't own one then turn it into a One Pot Meal and cook it on the stove for about an hour to an hour and a half, until everything is cooked through.
Braised Leeks with Celery Root
1 large celery root (celeriac), peeled and julienned
2 tbsp freshly squeezed lemon juice
2 tbsp butter or vegetable oil
3 leeks, white part with a bit of green, cleaned and thinly sliced
1 tbsp minced garlic
1 tsp salt
1/2 tsp freshly ground black pepper
1 can (14 ounces) tomatoes, including juice
1 tbsp tomato paste
- In a bowl, toss celery root with lemon juice. Set aside
- In a skillet, melt butter or heat vegetable oil over medium-low heat. Add leeks and cook, stirring, until softened, about 4 minutes. Add garlic, salt and pepper and cook, stirring for 1 minute. Add tomatoes with juice and tomato paste and bring to a boil. Transfer to slow cooker stoneware. Add reserved celery root and stir to combine.
- Cover and cook on low for 8 hours or on high for 4 hours. Serve immediately.
From 125 Best Vegetarian Slow Cooker Recipes by Judith Finlayson.
Difficulty Level: Easy
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