So… what to do with the celeriac, the orange pumpkin thingy and the fennel? Not all at once, mind; but if anyone has any ideas that'd be tops!
Update: Whoa! Thanks a bazillion comrades! After much deliberation and examination of wot's in our pantry I've finally narrowed it down. Since the celeriac is so huge I think I will use half for this mustardy mash and half in Kathryn's celeriac, leek and white bean soup. Then methinks the pumpkin cauldron looks good, and Cal's suggestion of braised fennel a la Orangette looks like a winner. I've made Molly's braised cabbage many times and it changed the way I looked at the humble green lump forever. Ooh yeah.
Update Update: 16/01 Sorry to keep adding to this post, long-suffering Bloglines subscribers; but I'm in LURVE with celeriac! I ended up roasting half of it along with a bit of that amazing pumpkin. The pumpkin had a strong, nutty flavour and the celeriac was gorgeously sweet.
The next night I made celeriac mash with the rest of it, with vegie sausages. On the side was some curly kale and Molly's braised fennel. I was a bit worried because when raw the aniseed pong was overwhelming, but the braising really mellowed it out.
Last night I roasted to the last of the pumpkin and a chunk of butternut and chucked it in a risotto, phwoar! Thanks again for all your ideas. I hope we get another pumpkin next week!