Celeriac and kabucho recipes

Veg1
Veg2

We had these for sale at the market today. I'd never used either one, but I'll try them.
Here are a couple recipes that seem pretty simple. If you try them, let me know.

Celeriac Au Gratin (from the A to Z cookbook put out by the Madison, WI CSA coalition)

2 large celeriac, peeled
1 T flour
salt & pepper to taste
2 T butter
1 C veggie stock
1 C grated cheese, swiss or cheddar

Clice the peeled celeriac into 1/8 " pieces. Simmer in water over medium heat until just tender, 15-20 minutes. Drain. In medium saucepan, melt butter, add flour and cook until golden. Remove from heat and slowly whisk in stock. Return to heat and stir until boiling. Cook until thick. Season with salt and pepper. Heat oven to 375 degrees. Place drained celeriac in a shallow 8" baking dish; pour sauce over celeria. Sprinkle cheese on top and bake until golden brown, about 15 minutes. Makes 4 to 6 servings.

Kabocha squash
Japanese style

1 squash, cut into 2" cubes
1/2 C soy sauce
1/4 C honey or brown sugar

Bring several inches of water to a boil in a saucepan. Cube and add squash, leaving the skin on (it's easier to remove after it's cooked when you are eating it.) Add more water to cover if needed. Bring to a boil again, reduce heat to medium-low and add soy sauce and honey. Cook 10 to 15 minutes or until squash is pierced easily by a fork. Drain and serve. Makes 4 to 6 servings.

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About mim4mail

If I'd have known I'd be using this as my recipe blog, I'd have chosen a different name. Oh well. Bon Apetit! Artist, Wife, and Mother to 2 grown offspring, reader, learner, traveler, letter writer, member of IUOMA, The Letter Writers Alliance, and The League of Space Pirates, and other leagues, alliances, and associations.
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