Sunday, 1 November 2009

Celeriac - roots and shoots

Celeriac is in season now and is one of those vegetables that bridge the gap between late summer and winter. The delicate nutty flavour of celeriac works well shredded raw in salads or cooked until soft and creamy in soups and casseroles or with mashed potato.

This seasonal soup combines the subtle flavour of celeriac with the freshness of pears.

Heat 1 tbsp oil in a large saucepan, add 4 shallots, 2 finely chopped garlic cloves and finely chopped square-inch chunk of ginger and cook over a medium heat for about 5 minutes until softened but not coloured.

Add about 800g celeriac, peeled and roughly chopped, 4 ripe pears, peeled, cored and roughly chopped and 1 litre of stock, bring to the boil, then reduce to a simmer for 20-30 minutes or until the celeriac has softened enough to mash easily.

Blend the soup until super smooth. A small knob of butter gives it a silky finish. Season and serve sprinkled with parsley.

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