Miz Chef

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Celery Root Bisque with Oats

 

Celery root, also known as celeriac or knob celery, is one of those vegetables that confounds many people. What is it? Is it really the root of the celery plant? What do you do with it? What does it taste like?

Celery root is related to celery, but it’s a different variety. Whereas celery is cultivated for its stalks and leaves, celeriac is cultivated for the root. Its flavor is definitely celery-like, only deeper and earthier. It’s kind of off-putting in its appearance—big, bulbous, knobby, and usually dirt-encrusted—and is not used as commonly as other root vegetables. But like so many overlooked vegetables, it’s rising in popularity.

As to what you can do with it, many things. You roast them, saute them, gratinee them, use them in soups and stews, and, as in this recipe below, puree them for a smooth, silky bisque.

Celery root bisque is often thickened with potatoes, but I’ve chosen instead to use oats, a trick I learned in culinary school. Oats not only increases the soups nutrition factor, but also makes it less starchy.

Speaking of nutrition, celery root contains vitamin C, vitamin K,  vitamin B-6, potassium, phosphorus, and fiber. It’s been shown to be beneficial for bone health, heart health, and lowering the risk of diabetes.

Enjoy!

Celery Root Bisque with Oats

Makes 6 to 8 servings.

2 large celery root knobs
2 tablespoons olive oil
4 cups chopped celery
½ cup chopped shallots
1 tablespoon kosher salt
5 cups vegetable broth
1/3 cup rolled oats
½ cup parsley*
2 tablespoons fresh thyme*
Freshly ground pepper to taste

*Don’t worry about chopping the herbs or if you have some stems. They’re going to be pureed.

Peel the celery root with a knife or vegetable peeler. Cut up the roots into cubes (you should get about 10 cups). Heat the oil in a large soup pot or Dutch oven. Add the celery and shallots and ½ teaspoon of the salt and sauté until softened, about 5 or 6 minutes.Add the celery root and 1 teaspoon salt and stir. Pour in the broth and add oats. Bring to a boil; lower the heat to medium-low, and simmer, covered, until the celery root is tender, about 40 minutes. Stir occasionally.Stir in the parsley and thyme and remaining salt.Transfer the soup in batches to a blender and puree until smooth. Pour each batch into a bowl. When all the batches are in the bowl, stir it to blend. Add pepper and stir. Taste the soup for seasoning and add more salt and pepper, if desired.If you’ve made the soup ahead of time, pour it back into the pot and heat gently over medium-low heat before serving.

Keep it stored covered in the refrigerator up to 5 days.

 

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Sauteed Celery Root with Red Onion

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Celery root, or celeriac, is one of those vegetables that people don’t know what to do with when they see it. Truth is, it can be used in so many ways—essentially, in any dish where root vegetables are called for.

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Celery root, aka celeriac

You should, however, like the taste of celery. Celery root has a very strong celery flavor and if that’s not your thing, you might not like it. On the other hand, it’s also sweeter than celery, so even if celery isn’t your favorite thing, you may be pleasantly surprised. I happen to like the flavor of celery, but I don’t enjoy chomping on it when it’s cooked. So, while I add it to other foods, I always pick it out. (I do like it raw, though. Go figure.)

Will you like celery root? You won’t know until you try. Here’s a simple way to cook it. If you’ve never had it before, this is an easy introduction to it.

You can find celery root at farmers’ markets, most supermarkets, and sometimes at local produce stores.

Enjoy.

Sauteed Celery Root with Red Onion

Makes about 4 servings.

1 medium celery root
2 teaspoons olive oil
1 medium red onion, thinly sliced
1 teaspoon dry basil
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon kosher salt
Freshly ground black pepper to taste

Peel celery root. Cut off root and stem, then slice off the skin with a vegetable peeler or sharp knife.

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Cut the celery root into wedges, then slice them into ¼-inch-thick pieces. You should get about 2 cups.

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Heat the oil in a skillet. Add the onion and sauté until soft and translucent, about 5 minutes.

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Add basil and paprika. Add the celery root, garlic powder, salt, and pepper.

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Sauté stirring occasionally, until celery root starts to brown. This could take up to 15 minutes.

Cover and lower heat, cook until tender, about 10 minutes. Taste for seasoning and adjust if necessary.

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Celeriac Bisque with Mustard Greens and Chick Peas

 

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This week’s catch at the farmer’s market was a nice big knob of celeriac and red mustard greens.IMAG2330

I’ve had celeriac (also known as celery root and knob celery) before, and I’ve really enjoyed it. It has a great celery flavor to it, but a little sweeter and more intense. It also has parsley notes, and that’s because it’s part of the parsley family, and not the root of the celery plant.  Like other root vegetables, it has a long shelf life (6 to 8 months in a cool place).

Celeriac is not a beauty queen, and many Americans have no clue what it is or what to do with it, but it’s a flavorful addition to anything. You can cut them up and roast them. You can add them to chilis and stews. Or you can do what many chefs do with them, and what I’ve done for the recipe below: make a bisque. It’s wonderfully creamy when pureed and combined with either apples or pears, it has a rich, complex flavor.

They’re good for you, too. Celeriac contains antioxidants, and is very a good source of vitamin K, phosphorus, iron, calcium, copper (good for the immune system, prevents anemia, and required for bone metabolism), and manganese. And it contains some B-complex vitamins, such as pyridoxine, pantothenic acid, niacin, riboflavin, and thiamin, and some vitamin C.IMAG2335

The red mustard greens are new to me, though. They are Chinese in origin, but are also cultivated in Japan. They’re lovely to look at and just as nutritious as other mustard greens, all part of the Brassica family, along with broccoli, cauliflower, cabbage, turnips, etc.

Celeriac is not found everywhere simply because they are an unfamiliar item for many people. But most larger stores, like supermarkets, carry a few, as do gourmet stores, and, of course, farmer’s markets. Enjoy!

Celeriac Bisque with Mustard Greens and Chick Peas

1 tablespoon olive oil
1 small yellow onion, coarsely chopped
2 large garlic cloves, chopped
2 lb. celeriac (celery root), peeled and diced
3 small celery ribs, coarsely chopped
2 medium apples or Bartlett pears, peeled, cored, and chopped
¼ teaspoon sea salt
4 cups vegetable broth
¼ cup fresh Italian parsley
Freshly ground pepper to taste
8 oz. mustard greens (or other greens), washed and chopped
2 cups cooked chick peas
Garnish: chopped fresh parsley (optional)

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Heat oil in a medium-large sauce pan. Saute onion and garlic until translucent. Add celeriac, celery, apples or pears, and salt and saute another 5 minutes.

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Pour in broth and bring to a boil; lower heat and simmer until vegetables are tender when pierced with a fork.

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Transfer to a blender; add parsley and puree (the soup is hot so be careful to hold the lip of the blender with a hand towel.

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Pour back into pot. (Alternatively, you can add parsley to pot and use a stick blender).

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Add fresh pepper, mustard greens, and chick peas. Cook another 5 minutes. Check for seasoning and serve. Sprinkle parsley on top for garnish.IMAG2342

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Makes 4 servings.

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