recipe and image via Cooking Light
You can substite arugula for watercress, if you like. The soup can be served warm or chilled. If you are re-heating, be careful not to boil so buttermilk does not curdle.
½ cup chopped leek
½ cup chopped celery
5 cups chopped zucchini (1 ¼ lbs)
1 14 oz can chicken broth (or veg broth)
1 cup buttermilk
½ ts salt
¼ ts freshly ground black pepper
1. Heat large saucepan over medium-high heat. Coat pan w/ cooking spray.
2. Add leek & celery; saute 4 minutes.
3. Add zucchini; saute 5 minutes.
4. Add broth; bring to boil. Partially cover, reduce heat; simmer 20 mins (until zucchini is tender).
5. Remove from heat and cool slightly.
6. Use immersion blender & process until smooth.
7. Stir in buttermilk, salt and pepper.
½ cup arugula or watercress leaves
2 TB grated fresh parmesan cheese
1 TB pine nuts
1 TB fresh lemon juice
1 – 2 TB water
1 ½ ts extra virgin olive oil
1. Process all ingredients until smooth, adding water as necessary.
2. Drizzle over soup.
Yield: 4 servings
This is one of the easiest recipes to make. It might not be the prettiest, but the flavor of the celeriac makes up for it. For a heartier meal, add a cup of wild rice to the soup bowl before serving.
2 big carrots, chopped into small bits
1 leek, thinly sliced
3 peeled celeriac, cubed
4 cups stock
1. Sauté carrots and leek in large pot or dutche oven (stupidly, I started this in a fry, but then transferred to dutch oven)
2. Add celeriac + 4 cups of stock and cook about 15 minutes.
3. Remove from heat and loosely puree w/hand blender
4. Add 1 ts sesame oil and 1 TB Bragg’s Amino Acids (or soy sauce)
2 tablespoons butter
1 cup thinly sliced leek
1/2 cup finely chopped carrot
2 tablespoons dry white wine|
3 cups (1/2-inch) cubed peeled celeriac (about 3/4 lb.)
3 cups chicken broth
1 cup water
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 3/4 cups cooked wild rice
2 tablespoons minced fresh chives
1. Melt butter in large pan over medium heat. Add leek & carrot; cover & cook 5 minutes.
2. Uncover & cook 5 minutes or until tender. Stir in wine, scraping pan to loosen browned bits.
3. Add celeriac, broth, 1 cup water, salt, & pepper; bring to boil. Cover & cook 10 minutes, until celeriac is tender.
4. Blend mixtures with immersion blender until smooth.
5. Add wild rice; cook 15 minutes.
6. Sprinkle with chives.
Sweet Potatoes | 4.5 – 5 lbs
Squash Squash | 1 pc
Red Kale | 1 bunch
Celeriac | 2 pcs
Baby Potatoes or Leeks | 1.5 lbs or 2 pcs
Parsley | 1 bunch
Carrots | 1 bunch
Broccoli | 1 pc
Eating Apples | 1 mixed bag
Macintosh, Jonagold and Fuji
Cooking Apples | 1 mixed bag (marked with tape)
Ida Red, Rome, Jonamac
recipe via Willie Green’s farm
1 large onion (or two small) chopped
8 cloves of garlic minced
6 c stock
1 lb cranberry beans cooked
1 can (6 ounces) tomato paste
½ small celeriac, peeled and cut into small pieces
1 tsp or more red pepper flakes
1 lb chopped kale
1/2 cup cornmeal
1/2 cup water
1 tsp ground cumin
Juice of half a lemon
freshly ground black pepper
Green onions or fresh cilantro for garnish
1. Dump all but garnish, water, lemon juice and cornmeal in pot and simmer until the kale is tender.
2. Mix the cornmeal, water and lemon juice into paste and pour it slowly into the simmering stew. Simmer
another 15 minutes.
3. Garnish with chopped green onions and/or fresh cilantro.