Although it's never easy to pack up your shorts and tee-shirts and say hello to winter, settling down with a hot bowl of your favorite soup at least eases the pain. If you're looking for something new, try a soup with celeriac (also known as celery root), which posesses similar acidity and sweetness to celery stalks, in addition to an earthy undertone which puts it in a league of its own.
Stocks made with bones contain nutrients that are key to healing, especially for individuals with gastrointestinal or bone problems. Freeze this stock in quart containers and use to make soups, risotto, for saucing and braising. Recipe excerpted from The Center for Discovery cookbook Feeding the Heart: Recipes, Flavors and the Seed to Belly Philosophy of the Department of Nourishment Arts.
Unlike its cousin, the common celery, celeriac (also known as celery root or knob celery) is grown for its roots rather than its stalks and leaves. As ugly as the root may look, it offers a white flesh that, when cooked, becomes incredibly tender.
This simple soup highlights the celeriac’s exquisite flavor and silky smooth texture. Garnished with a drizzle of lemon-infused oil and crispy lemon zest, this is a delicately flavored, low-calorie soup that’s hard to resist!
Celeriac is also delicious raw. Click here to see the Celeriac and Apple Salad with Watercress Recipe.
This is my take on duck à l’orange. Although very different from the classic dish, it uses similar flavor combinations. Celeriac is one of my favorite vegetables, especially with a splash of lemon. During the winter, I use a lot of citrus fruit to add sparkle to a dish. The candied kumquats provide a fragrant combination of acidity and sweetness. Magrets are the big, meaty breasts of moulard ducks (which are raised for foie gras). Or, if necessary, substitute 4 smaller breasts from Pekin (Long Island) or Muscovy ducks and adjust the cooking time accordingly. — Greg Marchand, Frenchie
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Celery and celery root combine to make this a double celery soup. Just a small amount of cream is needed to make it extra creamy. If you've got a bunch of celery with their leaves, you can use the leaves to garnish the soup. — The Beekman 1802 Heirloom Vegetable Cookbook
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Here we have homemade fish sticks, lightly coated in ground almonds in place of breadcrumbs, and oven-roasted fries that rely on celeriac rather than potato. You could get out the ketchup, but my own weakness is for tartar sauce.This one’s on my desert island list: just think of all those freshly caught fish cooked over an open fire — all you need for perfection is some mayonnaise laced with capers and onions. — Anne Bell, Low Carb Revolution : Comfort Eating for Good Health.
January’s toe-numbingly cold weather in New York discouraged long walks to our favorite farmers’ market, and for days on end my wife and I didn’t feel like looking much beyond the refrigerator for ingredients. This was a challenge one evening when we needed a dish to share the menu with Chinese-style red-cooked pork belly drawn from Fuchsia Dunlop’s book Land of Plenty (published in the U.K. as Sichuan Cookery).The least unlikely vegetable in the fridge was a celery root (celeriac). True, it is not commonly used in Chinese cooking, yet it has a fine flavor and, when shredded and eaten raw or cooked as in this recipe, an appealing crunchy texture. Its spheroid form and solidity reminded me of potatoes, which in turn evoked an excellent stir-fry that a Chinese friend used to cook for us: julienned potatoes with chiles (I think she used poblanos, but I could be wrong). The potatoes were left slightly al dente; though underdone potatoes are taboo in most cooking traditions, the thin shreds were delightful to eat, and the potato flavor was somehow heightened by quick cooking.Using celery root in the same way was an experiment that succeeded; absent any fresh chiles, I used a sweet pepper and infused the frying oil with Sichuan peppercorns to add heat and tie the dish to the regional origin of Ms. Dunlop’s red-cooked pork. This worked well in a subtle but palpable way, and the simple, clear-flavored dish provided just what we needed: a contrast with the intense, fat-heavy pork belly.
Maybe it’s because I grew up spending Christmas Eve in Chinatown with my clan of New York City Jews, but celebrating the holiday has always felt like a work in progress. Since I’m not wedded to any one particular tradition, I’ve jumped around, trying different ones on for size.
One of them has become braising a large hunk of meat. For our family, it’s the ideal holiday dish. We can braise it in advance, serve it to friends on Christmas Eve, then reheat the leftovers for Christmas dinner, when we are too tired from opening presents and our annual Christmas walk around the park (one of my new favorite traditions) to want to cook anything new.
We’ve varied the contents of the braising pot over the years, but keep coming back to leg of lamb because we both love it and since we don’t eat it very often, it seems like a special meal. Plus, braising a bone-in leg of lamb is an excellent way to cook it. The marrow flows into the sauce, thickening and seasoning it, while the meat collapses and becomes spoonably soft.
In this recipe, I’ve added anchovy and olives to the pot to give the sauce a tangy depth that works well with all the rich meat. It’s especially nice served over a smooth, sweet root vegetable purée spiked with garlic, which acts like a velvety sauce. On Christmas Day, we toss the leftovers with pasta. It’s a wonderful new two-day tradition, boiled down into one pot.
A lot of flavor is packed in this super simple recipe for Celeriac (Celery Root), Potato, Apple and Parsnip Soup made with seasonal ingredients. Subtle celery, tart apple, mild starchy potato and earthy parsnip -- the flavor combo is delectable and the soup is low calorie to boot (about 200 calories per cup and one Weight Watchers Point Plus point when made with vegetable stock). For a nice white soup, use a paring knife to peel the celery root.
Celeriac (also called celery root or knob celery) might be one of the ugliest-looking vegetables you’ll ever lay your eyes on. A plant species in the family of common celery, celeriac is grown for its bulb rather than its stems, which are stringy and unpalatable.
But beneath that scabby skin and those gnarly roots, celeriac hides an exquisitely perfumed white flesh. And although the root’s aroma is very pronounced, its flavor turns out to be quite delicate.
Combined with the fragrant, sweet apples, the ambrosial Meyer lemon vinaigrette, and the spunky watercress, this salad wakes up the taste buds, and makes you (almost) forget that it’s midwinter.