Creamy Celeriac Soup Print Serves: 6 - 8 Celebrate this delicious, although vastly underappreciated, vegetable in this simple soup. One of the great things about this and other soups is that it is easy to customize with the addition of other ingredients. Uncomplicated and good tasting. Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 leeks, trimmed
- 2 garlic cloves
- 3 pounds +/- celeriac, peeled and cubed
- 6 cups stock (vegetable or chicken) or half stock and half water
- ½ cup of half and half cream (optional)
- salt and pepper, to taste
Farmers To You Ingredients:
Fresh and Other Pantry Ingredients:
- olive oil, butter, salt and pepper
- Remove root ends and green tops from leeks.
Simple to prepare. Delicious to eat. Roasted roots work for any meal of the day. They are great paired with eggs & sausage for breakfast. Scatter a large spoonful on a salad for lunch. Make a rice and roasted veggie bowl for dinner. I will often make a large pan (or two) of roots and use them throughout the week. Sometimes I reheat them, sometimes not. Because of their versatility they are great to have on hand for quick meals. Pictured above is a mix of beets, carrots, potatoes and shallots, that’s what I had.
Here’s a great way to use some roots that you may not be familiar with or use very often. I decided to halve this recipe with great results. Making the full recipe would be great for serving guests or freezing half for a quick weeknight dinner. Leftovers would also pack well for lunch. This is one of those recipes where the food tastes better the next day – so making this ahead of time is more than okay.
Chicken and Root Vegetable Stew Print Slightly adapted from Epicurious Ingredients
- 2 tablespoons olive oil
- 12 chicken leg quarters, well trimmed
- 2 cups chopped onions
- 6 garlic cloves, chopped
- 1 cup dry white wine
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- 2 bay leaves
- 2 large potatoes, peeled, each cut into 12 pieces
- 3 large carrots, peeled, cut into ½-inch-thick rounds
- 2 large parsnips, peeled, cut into ½-inch-thick rounds
- 2 medium rutabagas, peeled, cut into 1½-inch pieces
- 2 medium turnips, peeled, cut into 1½-inch pieces
- 5 cups chicken stock
- ¾ cup Butterworks cream
- 2 tablespoons cornstarch
- Heat oil in heavy large pot over medium-high heat.
Roasted Beets, Cream, and Horseradish Print Ingredients
- Preheat the oven to bake 400 degrees.
- Cut the tails and stems off the beets and scrub well.
- In a covered casserole dish pour half the oil into the bottom and then the beets. Pour the rest of the oil over the beets and stir them around until they are all coated with oil.
Here’s a good recipe for folks trying to make use of seasonal root vegetables:
Maple-Roasted Root Vegetables Print Ingredients
- 1 large onion or 2 shallots or 2 medium leeks, diced in ½ inch cubes
- 1-2 medium potatoes, diced in ½ inch cubes
- 1-2 sweet potatoes, peeled and diced as above
- 2-4 beets, red and/or golden, peeled and diced
- ½-1 celeriac, peeled and diced
- 2-4 carrots, cut in thick rounds
- ¼ cup sunflower oil
- ¼ cup melted butter
- 3 T maple syrup
- salt to taste
- Place all root vegetables in a large bowl and toss with remaining ingredients.