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Celeriac
Recipes - 1
Winter Root Vegetable Stew
Ingredients
1½ Tbsp olive oil
8 garlic cloves, chopped
1 cup celeriac, peeled and finely diced
1 cup parsnips, peeled and finely diced
1 cup rutabaga, peeled and finely diced
1 small beet, peeled and finely diced
½ cup red wine
3 cups vegetable stock
1 cup water
1 tsp sage, dried
1 tsp thyme, dried
1 tsp oregano, dried
1 Tbsp fresh parsley, chopped
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In a large saucepan, heat the olive oil until lightly smoking
and add the garlic, onions, carrots, celery root, parsnips, rutabaga,
beet, and turnip. Cook the vegetables over high heat, until they
are slightly golden, about 4 minutes, stirring occasionally. Deglaze
the pan with the red wine and reduce the liquid by half. Add the
stock, bring to a simmer, and cover the pan. Cook at a simmer,
covered, for about 8 minutes, or until all the vegetables are
tender; add more stock as necessary to keep the vegetables covered.
Add the sage, thyme, oregano, and parsley. This stew can be made
one day ahead and reheated.
Makes
6 servings. Source: Chef Stephen Pyles for Melissa’s World Variety
Produce
Celeriac
Recipes - 2
Celeriac and Chestnut Soup
Ingredients
2
large leeks, washed halved lengthwise and thinly sliced
2 garlic cloves, minced
¼ tsp salt
½ cup cooking sherry
2 tsp thyme, dried
4 bay leaves
4 cups celeriac, peeled and cut into 1'' cubes
1 cup vegetable stock
5 cups water
4 oz chestnuts, dried
1 tsp lemon zest, minced
½ tsp nutmeg, ground
1 Tbsp tarragon, fresh, minced
¼ tsp black pepper
1 Tbsp white miso
Lemon wheels, for garnish
Tarragon, fresh, chopped, for garnish
In
a large soup pot cook the leeks, garlic, and ½ cup sherry/wine/stock
over medium heat, stirring often, for 10 minutes or until the
leeks are very tender and start to caramelize. Add the thyme,
bay, celery root, 8 cups of stock, and chestnuts. Cover and simmer
for 40 minutes, or until the celery root and chestnuts are soft.
Add the lemon zest, nutmeg, tarragon, pepper, and miso. Remove
from heat and discard the bay leaves. In a blender, blend the
soup in small batches until smooth. Garnish each serving with
a lemon wheel and some chopped tarragon.
Makes
6 servings. Source: Eric Tucker for Melissa’s World Variety Produce
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