Eating seasonally, and especially shopping at my favourite farmers’ market, has opened up to me new horizons when it comes to varieties of fruit and veg available here in Britain. It would have been so easy sticking to my favourites. And oh so dull! I would have never fallen in love with kale, or got into the whole pumpkin thing. But I ventured out of my vegetable comfort zone and decided to challenge my tastes and explore the seasons. This is how I faced this delicious monster – the celeriac, or celery root (which is basically what it is). I don’t have a picture, but take a look here, or here and you’ll see what I mean. It certainly wouldn’t win the vegetable beauty contest, to put it charitably. Some say ‘ugly duckling of the vegetable world’, but it’s more of a Quasimodo of the vegetable world, if you ask me. Nevertheless, this hideous exterior hides delicately flavoured and silky interior very similar to fennel in flavour, but slightly nuttier. It can be eaten raw, roasted, mashed or turned into a soup. Its crunchy silky flesh is excellent in salads, for example. I even sautéed it with garlic and olive oil, and had it with pasta, sprinkled with some parmesan. Delicious, I tell you! But still, my favourite way so far is a celeriac soup. That’s actually how I had it one of the first times I tried it. It was in a lovely delicate soup that I’ve since wanted to recreate at home. And I did. Tonight. So here’s the recipe, and my entry for Eating with the Seasons: February.
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Celeriac Soup
SOURCE: inspired by a dish I had at a restaurant
PREPARATION TIME: about 10 – 15 min
COOKING TIME: about 20 min
CUISINE: British?
SERVES: 3 – 4
INGREDIENTS:
1 celeriac, peeled and chopped, weighing about 1 kg
chicken stock, enough to cover the celeriac
1 bay leaf
1 bouquet garni (or a few sprigs of thyme)
1 tsp olive oil
one tsp butter
a handful of almonds and hazelnuts
2 leeks, chopped
2 large cloves of garlic, chopped
salt and pepper to taste
150 ml of crème fraiche, or to taste
1/2 tsp chili powder, optional
a handful of grated parmesan
a pinch of nutmeg, optional
METHOD:
I. First, bring the celeriac to boil with the stock and the herbs. Cook until soft.
II. Meanwhile, heat the oil and butter in a pan, and add the nuts, garlic and leek. Sauté until the leeks are soft, and the nuts are starting to brown a bit. Remove from the heat when done.
III. Puree the celeriac and the leek mixture until silky and smooth. Add the chili powder and nutmeg, if using, and the crème fraiche. I’d start by adding a few tablespoons at a time and then tasting it to see what it’s like. Stop when you think it’s enough. I like it mildly sour from the crème fraiche, but still with the strong celeriac flavour. Just before serving, mix in some grated parmesan and stir. Put a bit more on top, for a good measure, and enjoy with some lovely bread.
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Other soup recipes at Maninas:
Creamy carrot soup with rose harissa
Fragrant and aromatic salmon soup with noodles
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Andrea
/ 21 February, 2009Nikad nisam jela juhu od celera. Inače ga obavezno stavljam u bistre juhe ali ga ne volim baš jesti, nekako mi je pregorkog ili trpkog okus.
Baš me zanim kakva je ova juha, zanimljiva mi je i rado bi je probala jer mi se čini da bi svi ovi začini mogli ublažit okus celera.
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Maninas
/ 22 February, 2009Ni ja ju do nedavno nisam probala, al ful mi se svidila. Okus uopce nije gorak, ublazi ga creme fraiche. Mislim da bi mogla koristit mlijeko ili vrhnje i kiselo vrhnje umisto creme fraiche (koja inace ima okus kao blaze kiselo vrhnje).
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Andrea
/ 23 February, 2009Hvala ti na sugestijama za zamjnu za creme fraich, ja sam otkrila da je mileram dobra zamjena za njega jer manje kisel od vrhnja.
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sandeepa
/ 23 February, 2009I first thought “what !!! cerelac soup ??” 😀
Now I get it, celery roots, should watch out for them
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Soma
/ 23 February, 2009That sounds awesome Maninas. & all the other flavors .. nuts.. that went in it, I can imagine how it will taste! i really wish u lived near me:-)
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sandeepa
/ 23 February, 2009Maybe I should explain “cerelac” is an indian brand of baby food !!!
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Maninas
/ 25 February, 2009ANDREA, vis, nikad nisam probala mileram. Idem za Uskrs doma pa cu onda!
SANDEEPA, omg!! hahaha that would have been quite a soup!
SOMA, I wish YOU lived near me! Hug!
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