Pink Pineapple Nice Cream Layer Cake Dairy Free Vegan Dessert
When I learned about Pink Pineapple from the wonderful produce company, Melissa's Produce, (they source the most amazing fruits and veggies,...
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Written by Eydie Desser
Have you ever tried Celery Root (Celeriac)? You usually see these ugly duckling looking round gnarly bulbs in the vegetable section. I was curious to see what I could make with them. They are surprisingly sweet, not celery tasting at all! You’ll definitely become a fan after making this warming, satisfying soup!
1- Warm a large, heavy bottomed pot over medium-heat until hot, about 2 minutes. Add onions, celery and leeks, and sauté for 2 minutes. Turn the heat down to low and cover the pot for 2 minutes. Remove the cover and continue to cook, stirring from time to time, for about 6 minutes, or until the vegetables are translucent, but not browned. Add a couple of tablespoons of vegetable stock, if needed, to prevent vegetables from sticking to the pot. Add the garlic and cook for 1 minute. Pour in celery root, potatoes, pear skin and leftover flesh scraps, vegetable stock and bouquet garni. Raise the heat to high and bring the liquid to a boil. Season with white pepper, stir, reduce heat, and cover. Cook at a simmer until the vegetables are tender, about 30 minutes.
2- Strain the soup through a fine-mesh strainer set over a bowl, reserving the solids and liquid separately. Discard the bouquet garni.
Working in batches, place the solids in a blender or food processor and puree, adding some of the liquid until the mixture is thick and smooth. Transfer the puree to a bowl.
Slowly stir in any remaining stock until the soup attains a thick, creamy consistency. You should have about 6 cups of soup.
3- Taste, and add lemon juice to brighten the flavors and add more white pepper to taste. Set aside, and cover, to keep warm.
1- Pour the honey into a small saucepan and warm it over medium-high heat until it bubbles and turns amber-colored, about 5 minutes.
2- Add the diced pears and rosemary sprig. Cook, tossing and stirring until the pears are slightly softened and richly glazed. Add balsamic vinegar and cook, stirring for 2 minutes.
3- Remove the pan from the heat and transfer the caramelized pears and sauce to a small bowl.
(Discard the rosemary sprig)
1- Ladle the soup in six warmed soup bowls and place a spoonful of the pear in the center of each dish.
2- Drizzle balsamic sauce over the soup.
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