Guest guest Posted May 13, 2005 Report Share Posted May 13, 2005 serves 6 Celeriac always seems to be the poor relation of the root vegetables as people tend to look at its knobbly exterior and shy away from experimenting with it. his is a pity as it has a slightly sweet celery flavour and purees to a beautifully smooth texture. If you cannot obtain celeriac, then try using a squash instead. 675g / 1 1/2 lb pears, peeled and cored 30ml / 2tbsp sunflower oil 1 onion, chopped 450g / 1lb celeriac, peeled and roughly chopped 1.2 litres / 2 pints vegetable stock salt and freshly ground black pepper soya cream to serve chopped chives, to garnish 1. Cut the pears into slices and poach them in 300ml/1/2 pint water until they are tender. Blend the pears and water together and reserve. 2. Heat the oil in a large saucepan and gently fry the onion until transluscent. 3. Add the celeriac and cook, covered, for 10~15 minutes, or until tender. 4. Add the vegetable stock and blended pears, bring to the boil and then reduce the heat and simmer for 10 minutes. 5. Liquidise the soup in a blender and return to a clean pan. Re-heat gently, season to taste. 6. Serve immediately with a swirl of soya cream and a sprinkling of chopped chives. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2005 Report Share Posted May 13, 2005 What yummy recipes! Thx! BB Nikki , " heartwerk " <heartwork@c...> wrote: > serves 6 > > Celeriac always seems to be the poor relation of the root vegetables > as people tend to look at its knobbly exterior and shy away from > experimenting with it. his is a pity as it has a slightly sweet > celery flavour and purees to a beautifully smooth texture. > If you cannot obtain celeriac, then try using a squash instead. > > 675g / 1 1/2 lb pears, peeled and cored > 30ml / 2tbsp sunflower oil > 1 onion, chopped > 450g / 1lb celeriac, peeled and roughly chopped > 1.2 litres / 2 pints vegetable stock > salt and freshly ground black pepper > soya cream to serve > chopped chives, to garnish > 1. Cut the pears into slices and poach them in 300ml/1/2 pint water > until they are tender. Blend the pears and water together and > reserve. > 2. Heat the oil in a large saucepan and gently fry the onion until > transluscent. > > 3. Add the celeriac and cook, covered, for 10~15 minutes, or until > tender. > > 4. Add the vegetable stock and blended pears, bring to the boil and > then reduce the heat and simmer for 10 minutes. > > 5. Liquidise the soup in a blender and return to a clean pan. Re- heat > gently, season to taste. > > 6. Serve immediately with a swirl of soya cream and a sprinkling of > chopped chives. Quote Link to comment Share on other sites More sharing options...
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