Celeriac in hand!
Yummy veggies to offset the sugar and calorie onslaught below
Snuck in some Union Square Donuts
The craziest zucchini I ever did see!
In the past month, I’ve been frequenting local farmers’ markets. In my last big haul, I brought home the knobby monster otherwise known as celeriac. With absolutely no clue what to do with my new root vegetable, I figured it could join some pommes et pommes de terre in a nice early autumn soup.
The start of something beautiful
1 celery root aka celeriac (peeled and chopped)
8-10 red potatoes (quartered with skins on)
1 large Cortland apple (peeled and chopped)
1/2 yellow onion, diced
1 quart chicken broth
2 Tbsp butter
1/4 cup heavy cream
1/2 tsp dried Thyme
salt and pepper to taste
In a large pot, saute the onions in butter over medium heat until translucent. Add the celeriac and potatoes. Saute for about 8-10 minutes until they are cooked. Add broth and apples. Bring to a boil and then simmer for 30 minutes. Blend with an immersion blender or, if using a blender, blend in batches in the blender but don’t forget to cover your top with a towel or you’ll end up with some pretty nasty burns! Stir in the heavy cream and season with salt and pepper. Garnish with matchstick apples and serve!