EAT IN SEASON – NOVEMBER
The unsung hero of the vegetable world, knobbly, odd-shaped Celeriac has a subtle, celery-like flavour, with nutty and parsley overtones.
It is a member of the celery family and in fact the texture is very similar but instead of growing tall and straight it is short, dumpy and bulbous. In Season Celeriac can be used in recipes that call for celery, it can be added to soups, potato mash and stews.
Because of its dense nutritional components, the intake of celeriac can actually offer a lot of health benefits for you. Celeriac helps to maintain a healthy digestive system thanks to the high amounts of dietary fiber. It helps in fighting off free radicals because this herb contains high amounts of vitamin C. Also, Celeriac is packed of Vitamin K, that reduce the risk of cardiovascular disease and improves bone health.
sources: www.foodfacts.mercola.com | www.gardenplansireland.com
TRY AT HOME RECIPE
Cream of Celeriac Soup
For The Soup
- 75g Butter
- 1 Onion, finely chopped
- 50g Streaky bacon, cut into small pieces (Optional for Vegetarians)
- 2 Garlic Cloves, finely chopped
- 1 Leek, finely chopped
- 1 Stick Celery, finely chopped
- 2 Thyme Sprigs, leaves picked
- 700g Celeriac, peeled and cut into small cubes
- 1 Liter Chicken stock or vegetable stock
- 200ml Double cream
- Salt & White Pepper
- Heat a saucepan until medium hot, add 25g of the butter, the onion and bacon (optional) and fry for a couple of minutes to just soften. Add the garlic, leek, celery and thyme sprigs and fry for another minute; then add the chopped celeriac. Pour in the stock and bring to the boil, then reduce the heat to a simmer and cook for 10-15 minutes, or until the celeriac is just tender.
- Blend the soup to a fine purée using a stick blender or a blender. Return to the heat in a pan. Add the cream and whisk in the remaining 50g of butter.
- Season with salt and white pepper. Serve the hot soup in bowls, or keep it warm in the pan if making the garnish.