i found a celeriac in the fridge. i wasn't quite sure what it was at first.
thanks to my newly-bought gizmo that keeps veggies fresher longer (a green disc hopefully not filled with poisonous chemicals), the celeriac still looks fresh and useable. i want to try this recipe but as creme fraiche is harder to find in DC than almost anything else, i will have to experiment and use something else...perhaps mascarpone...
celeriac looks like something one should put in the bin immediately. it tastes like celery but is far more versatile. try it in this beguiling, velvety soup.
you will need:
1 medium onion
25g butter
1 celeriac, approx 700g
1 medium-small potato
1 chicken stock cube
3 tbsp crème fraîche (or mascarpone)
150ml milk
prosciutto or serrano ham
½ lemon
nutmeg
chives
1. boil the kettle.
2. peel, halve and finely chop the onion.
3. melt the butter in a medium pan, stir in the onion, add a generous pinch of salt, cover and leave to soften while you
3. quarter then peel the celeriac. chop into kebab-sized chunks.
4. peel the potato, chunk as before, rinse and shake dry.
5. stir both celeriac and potato into the softened onion, add another generous pinch of salt, cover and sweat for 5 min.
6. meanwhile, dissolve the stock cube in 600ml boiling water from the kettle.
7. pour the stock into the pan and bring to the boil. boil, partially covered, for about 10 min until celeriac and potato are tender.
8. liquidise and return to a clean pan. stir in 2 tbsp crème fraîche and the milk.
9. return to simmer, taste and adjust the seasoning with salt and lemon juice.
10. serve with a swirl of crème fraîche, a generous grating of nutmeg, a few snipped chives and a heaping of prosciutto.
celeriac soup
i found a celeriac in the fridge. i wasn't quite sure what it was at first.
thanks to my newly-bought gizmo that keeps veggies fresher longer (a green disc hopefully not filled with poisonous chemicals), the celeriac still looks fresh and useable. i want to try this recipe but as creme fraiche is harder to find in DC than almost anything else, i will have to experiment and use something else...perhaps mascarpone...
celeriac looks like something one should put in the bin immediately. it tastes like celery but is far more versatile. try it in this beguiling, velvety soup.
you will need:
1 medium onion
25g butter
1 celeriac, approx 700g
1 medium-small potato
1 chicken stock cube
3 tbsp crème fraîche (or mascarpone)
150ml milk
prosciutto or serrano ham
½ lemon
nutmeg
chives
1. boil the kettle.
2. peel, halve and finely chop the onion.
3. melt the butter in a medium pan, stir in the onion, add a generous pinch of salt, cover and leave to soften while you
3. quarter then peel the celeriac. chop into kebab-sized chunks.
4. peel the potato, chunk as before, rinse and shake dry.
5. stir both celeriac and potato into the softened onion, add another generous pinch of salt, cover and sweat for 5 min.
6. meanwhile, dissolve the stock cube in 600ml boiling water from the kettle.
7. pour the stock into the pan and bring to the boil. boil, partially covered, for about 10 min until celeriac and potato are tender.
8. liquidise and return to a clean pan. stir in 2 tbsp crème fraîche and the milk.
9. return to simmer, taste and adjust the seasoning with salt and lemon juice.
10. serve with a swirl of crème fraîche, a generous grating of nutmeg, a few snipped chives and a heaping of prosciutto.
