Full Belly gave me a celery root this past week - here is a great recipe for using it. Not sure what recipe inspired this. It's good too to add celery leaves - if any come with the root!
Celery Root Bisque
1/2 stick of butter or use oil for vegan
1 1/2 pounds of celery root peeled and cut into 1/2-inch cubes (4 cups)
1/2 pound shallots, thinly sliced (Or use onions or leeks, the taste will be a little different, but so what!)
1 1/2 t salt
Freshly ground black pepper
8 - 10 cups vegetable or chicken stock
1 T fresh lemon juice
1 cup full fat yogurt (leave it out for vegan or use a vegan alternative yogurt, never tried that so maybe test one bowl first)
Melt the butter over moderately high heat. Add celery root, shallots, salt and pepper to taste and cook, stirring occasionally, until vegetables are golden, about 12 minutes. Add the stock, bring to a boil, and simmer uncovered until the celery root is very tender, about 15 minutes.
Puree the mixture using your immersion blender. Add the lemon juice. If you like a thin soup, I don't, add water til it is the consistency you like. Season with salt and pepper and whisk in the yogurt.
No comments:
Post a Comment