May 24, 2012
May 19, 2012
May 12, 2012
2 c dandelion blossoms, stems removed
May 6, 2012
April 29, 2012
April 15, 2012
I was recently able to visit my friends who run Six River Farm in Maine, where spring is just beginning and a few roadside banks of melting snow remained. Though they are able to sell produce year round, the selection is more limited than their summer and fall abundance as the outdoor growing season is just getting started. However, I was able to bring home greens including spring mix, spinach, cabbage and kale and root vegetables including carrots, potatoes and one of my favorites, celeriac. I have featured celeriac before, purée with carrots and I continue to cook with this often-overlooked root vegetable. Roasting the celeriac for the soup creates a rich and well-balanced flavor, allowing few ingredients to be used for a simple creamy soup, especially delicious with an arugula and orange or beet and goat cheese salad.
For a vegan alternative, olive oil and water may be used in place of butter and cream.
2 medium celeriac roots, peeled and roughly chopped into 2" pieces
1 yellow onion, roughly chopped
2 tbsp butter
2 c water
¼ c cream
salt and pepper
1. Preheat the oven to 350 degrees. Drizzle the celeriac with enough olive oil to coat, toss and spread on a roasting sheet. Place the celeriac in the oven and roast until tender, 20-30 minutes, stirring occasionally to prevent burning. Once the celeriac is golden brown and tender, remove from the oven and set aside.
2. Meanwhile, heat butter in a large saucepan over low heat. Add the onion and sauté until translucent. Continue sautéing, adding the roasted celeriac and water, cover the soup and simmer over low heat for 15-20 minutes. Remove the soup from heat and cool slightly before blending.
3. Place the soup in a blender or food processor and blend until smooth. Add cream and continue blending, adding small amounts of water as desired. Season to taste with salt and pepper. Serve warm or room temperature.