Some days it is simply easier to prepare and cook the foods we are familiar with. For me, a "trick or treat" can be trying something new or not tasted before. More times than not, it is a treat rather than a trick. That is, new food tastings are pleasurable and not yucky and certainly that is what happened the first time I tasted celeriac.
An unusual looking food, but very versatile and with a unique taste. This is a recipe from the very enthusiastic Jamie Oliver. A very easy recipe that takes less than an hour.
Apple & Celeriac Soup
Ingredients;
• 4 tablespoons of olive oil
• 2 onions, peeled and sliced
• 1 celery stalk, roughly chopped
• 1 celeriac, chopped
• 4 Cox’s Orange Pippin apples (in Australia we can substitute Pink Lady apples if unable to find the cox’s),
cored and quartered
• a few sprigs of thyme, leaves picked
• 2 litres vegetable or chicken stock
• 200 mls crème fraiche
• a few sage leaves
• toasted hazelnuts or grated fresh horseradish, to serve
Preparation Time
• 55 minutes
Method
1. Heat half the oil in a large pan. Add the onions and celery and cook over a medium heat for 10 minutes until soft. Add the celeriac, apples and thyme and cook for 2 – 3 minutes. Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.
2. Remove from the heat and blitz with a hand blender until smooth. Stir in half the crème fraiche. Heat the remaining oil in a pan and fry the sage until crispy (this does not take long – don’t take your eyes of the leaves).
3. Spoon the soup into bowls and top with remaining crème fraiche.
4. To serve, drizzle with extra virgin olive oil, sprinkle with toasted hazelnuts or grated horseradish and throw across some crispy sage leave.
Of course, always accompany your soup with crispy bread, if that pleases you.
Just make sure you treat yourself with a new taste sensation this festive season …… don’t forget to come and tell me what you tried and how you enjoyed it!
An unusual looking food, but very versatile and with a unique taste. This is a recipe from the very enthusiastic Jamie Oliver. A very easy recipe that takes less than an hour.
Apple & Celeriac Soup
Ingredients;
• 4 tablespoons of olive oil
• 2 onions, peeled and sliced
• 1 celery stalk, roughly chopped
• 1 celeriac, chopped
• 4 Cox’s Orange Pippin apples (in Australia we can substitute Pink Lady apples if unable to find the cox’s),
cored and quartered
• a few sprigs of thyme, leaves picked
• 2 litres vegetable or chicken stock
• 200 mls crème fraiche
• a few sage leaves
• toasted hazelnuts or grated fresh horseradish, to serve
Preparation Time
• 55 minutes
Method
1. Heat half the oil in a large pan. Add the onions and celery and cook over a medium heat for 10 minutes until soft. Add the celeriac, apples and thyme and cook for 2 – 3 minutes. Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.
2. Remove from the heat and blitz with a hand blender until smooth. Stir in half the crème fraiche. Heat the remaining oil in a pan and fry the sage until crispy (this does not take long – don’t take your eyes of the leaves).
3. Spoon the soup into bowls and top with remaining crème fraiche.
4. To serve, drizzle with extra virgin olive oil, sprinkle with toasted hazelnuts or grated horseradish and throw across some crispy sage leave.
Of course, always accompany your soup with crispy bread, if that pleases you.
Just make sure you treat yourself with a new taste sensation this festive season …… don’t forget to come and tell me what you tried and how you enjoyed it!
DC
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