Rainbow Kitchen
(Adapted from Roots), serves 8.
An excellent accompaniment to any pork dish, or thin with additional broth or water for a luscious soup. Soup garnish possibilities could include parsley, grated cheese or chopped cooked bacon.
1 large celery root (celeriac), trimmed, peeled and cut into 1-inch chunks
Sea salt
4 Anjou pears, about 2 lbs.
1/4 cup unsalted butter
½ cup dry vermouth (or chicken broth as a non-alcoholic substitute)
½ tsp nutmeg
½ cup warmed heavy cream
ground white pepper
Fill a saucepan with enough water to cover celery root. Add 1 tsp salt, partially cover, bring to a boil, then simmer until celeriac is soft, about 15 min. Drain and return celeriac to pan; heat over low for a minute to evaporate excess moisture.
Peel and core pears, slice into 1-inch chunks. Melt butter over medium heat in a large frying pan, add pears and ½ tsp salt and cook until pears are soft. Add vermouth or broth and nutmeg; continue cooking until pears are very soft and sauce thickens.
Combine half each of the celery root, pears and cream in a food processor and process until completely smooth. Transfer the puree to a warm bowl and repeat with remaining mixture. Season with salt and pepper.
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A New Year. A New You! A New Food – Or Old?
Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.