Celeriac/Celery Root

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Celery Root and Wild Rice Chowder


From Deborah Madison's kitchen.

Yield: About 4-6

Ingredients
1/2 cup wild rice
2 celery roots (about 3 cups chopped)
2 large leeks
2 tablespoons butter
1 celery rib, diced
1 cup thinly sliced russet potato
1/4 cup chopped parsley, plus extra for garnish
1 bay leaf
1 large thyme sprig
sea salt and pepper
2 cups vegetable stock, chicken stock, or water
2 cups half and half or milk
truffle oil (optional)

Procedure

  1. Cover the wild rice with 5 cups water in a small saucepan. Bring to a boil, then lower the heat. Cover and simmer for about 45 minutes or until tender.
  2. Thickly cut away the celery root skins, then quarter and chop the root into bite-sized pieces. You should have about 3 cups. Chop and wash the leeks.
  3. Melt the butter in a soup pot. Add the vegetables, parsley, bay leaf, thyme, and 1 1/2 half teaspoons salt. Cook over medium-high heat for about 5 minutes, then add the stock. Bring to a boil, reduce the heat to low, and simmer for 20 minutes. Add the half and half and simmer until the vegetables are tender. Taste for salt and season with pepper. To give the soup a creamy background, puree a cup of the vegetables and return them to the pot. If the soup is too thick, thin it with some of the rice water or additional stock.
  4. Divide the soup among 4 to 6 bowls then add a mound of wild rice to each. Garnish each bowl with parsley and a drop of truffle oil, if using, and serve.

 

Celery Root and Wild Rice Chowder

This recipe by Deborah Madison seems perfect for Philadelphia Community Farm garden members since it uses celery root, leeks, celery, and potato.

Yield: 4-6 servings

Ingredients
1/2 cup wild rice
1 celery root
2 large leeks, white parts only
2 tablespoons butter
1 celery rib, diced
1 cup thinly sliced russet potato
1/4 cup parsley, chopped
1 bay leaf
1 large thyme sprig
salt and pepper
2 cups vegetable or chicken stock
2 cups half and half or milk
truffle oil, optional

Procedure

  1. Cover the wild rice with 5 cups water in a small saucepan. Bring to a boil, then lower the heat. Cover and simmer for about 45 minutes or until tender.
  2. Thickly cut away the celery root skins, then quarter and chop the root into bite-sized pieces. You should have about 3 cups. Chop and wash the leeks.
  3. Melt the butter in a soup pot. Add the vegetables, parsley, bay leaf, thyme, and 1 1/2 teaspoons salt. Cook over medium-high heat for about 5 minutes, then add the stock. Bring to a boil, reduce the heat to low, and simmer for 20 minutes. Add the half and half and simmer until the vegetables are tender. Taste for salt and season with pepper. To give the soup a creamy background, puree a cup of the vegetables and return them to the pot. If the soup is too thick, thin it with some of the rice water or additional stock.
  4. Divide the soup among 4-6 bowls and then add a mound of the wild rice to each. Garnish each bowl with parsley and a drop of truffle oil, if using, and serve.