- 1 tbl butter
- 1 tsp olive oil
- 1 onion chopped
- 3 cloves of garlic chopped
- 2 celery stalks chopped
- 2 celeriac bulbs chopped
- 2 apples skinned and chopped
- 4 cups of vegetable stock
- 3 sprigs of thyme
- 3 sprigs of parsley
- salt and pepper to taste
if you are local then you know today is the farmers market. if you are going to the farmers market you know about the cliff. cliff, the guy in the middle with all that veg. cliff, the guy who told me you can do more with celeriac then just roast it. cliff is the guy who introduced me to this wonderful veg i can’t live with out.
since the pep talk i have not only roasted celeriac but i have also mashed it and added it to a soup with fennel. it’s mild celery like taste is amazing. the alien like look of it is interesting and i will admit, scary if you don’t know what to do with it (just peel the skin off, that’s it).
i love exploring new veg…well, actually anything i can get my hands on. i love that this vegetable is so diverse, you can do anything with it. i love that it pairs well with not only chicken and potatoes but fruit. fruit, yeah, fruit. apples in particular. i love that you can now find it in most groceries (if not, you can just go support my local farmers market because cliff always has a couple).
celeriac and apple soup
- to a dutch oven saute chopped onion, celery and garlic in olive oil and butter for 5 minutes or until onion softens.
- to the pot add chopped celeriac and apple, mix and and continue cooking for another 5 minutes.
- at this point pour your stock into your dutch oven. mix.
- to the top of the pot add thyme and parsley. bring to a boil and then simmer for an hour.
- after soup has cooked and celeriac is soft, take out herbs and blend.
a simple soup that is creamy, heavenly, an just plain good. go support your local farmers market, i know i will be there today!
Mmmm…