Any ideas for celeriac?

[Nicos]

oooh Lesley!!!

[CityChick]

Oh I will definitely grow some if the recipes work out even half as good as they sound.

Veg box arrive today with a nice big celeriac (I was suddenly panicked beforehand that after all these suggestions it might be the one time they make a substitution and swap it out for something else )

Will report back on what I tried and my favourite after a few days of yummy home cooking

[eskymo]

Polish Beetroot Soup recipe - as requested

Hi there, I've found my recipe for beetroot soup. It's a bit long winded and comes in two parts so bear with me.

First of all you need to make some Kwas which is used to make the soup sour.

RECIPE FOR KWAS
450g uncooked beetroot, peeled and sliced
1 litre (1 3/4 pints) water
1 crust of rye bread
[Polish Rye Bread is ideal, but Swedish is fine, never had any luck with German]

Put the beetroot in a large bowl. Boil the water, remove from heat and leave to cool. When it's lukewarm [hand hot] pour it over the beetroot. Add the crust of rye bread and cover the bowl with cling film and leave to 'ferment' in a warm place for 5-6 days. After 5-6 days remove cling film and skim the foam from the surface of the liquid and strain the juice into another bowl. I normally throw the beetroot into the compost bin or feed it to the worms. Not sure you can use it for anything else at this stage.

once you've got the Kwas made you can start on the soup.

RECIPE FOR BEETROOT SOUP
25g (1oz) dried mushrooms
1 celeriac, chopped up
1 large carrot, chopped up
1 parsnip, chopped up
1 onion, chopped up
450g (1lb) uncooked beetroot, sliced
1 bay leaf
10 black peppercorns
1 level teaspoon of dill
1 level teaspoon of parsely
1 garlic clove, crushed
pinch of sugar

add to taste:
1 quanity of Kwas
lemon juice [use about one lemon half]

1. Soak the mushrooms in warm water for about 15 minutes. Drain them [reserving the stock for later] Put them in a small saucepan and cover with fresh water and bring to boil. Simmer for approx 20 minutes then set aside to cool.

2. In a large saucepan - add the celeriac, carrot, parsnip, onion, beetroot and cover with water [about pints]. Add the bay leaf and peppercorns and bring to boil. Reduce heat and simmer for about 1-1 1/2 hours until the the beetroot has softened, I normally half cover the pan with a lid.

3. Strain the mushrooms and mix the new stock with the stock reserved from earlier. We normally use the mushrooms to make small dumplings called 'uszka' to go into the soup.

4. Once the vegetables have cooked - strain the stock from the vegetables and mix with the mushrooms stock and put back into the large pan.I normally chuck the veggies onto the compost bin or feed them to the worms.

5. Add the Kwas and stir throughly - from this point on do NOT let the soup boil as the sour flavour will disappear.

6. Chop the dill and parsley and sprinkle into the soup. Add the sugar and garlic and add a little lemon juice. Taste the soup and continue to add lemon juice until it has the right 'bite'.

7. Heat the soup to boiling point, remove from heat and serve.

[sewer rat]

Souper soup

Eskymo
Sounds like my cup of beetroot - will keep the recipe on file for later on in the season when my beetroot is ready to pick.
Cheers
Rat

[eskymo]

what variety of beetroot do you plant?

I've bought a pack of Boltardy and would like to plant some this year. I guess you've got crop from last year still in the ground?

[rauni]

The best soup ever... Celeriac

1 1/2 lb Celeriac, chopped
1 cooking apple, cored and chopped
2 tbsp olive oil
1 large onion, finely chopped
1 tsp mustard
1 veg stock cube
salt and pepper
pint of milk (or less maybe)
pint of Water

Fry cel, apple, onion, mustard, stock cube, seasoning in oil for 5 mins. Cover pan, turn right down and let it cook in it's own juices until tender. Add water, bring to boil. Remove from heat, liquidize. Add milk (til good consistency), return to heat until just short of boiling.
IT'S LOVELY!
(Even veg resistant teenagers eat it sometimes)

[rauni]

Yummy Beetroot chutney

Quite spicy, and really good with loads of things including cheese, quiche, baked potatoes etc.

6 cloves garlic
3 inches ginger root, grated
3/4 pint cider vinegar
2 1/2 lbs sugar
1 tsp ground cardamom
3/4 tsp peppercorns
3/4 tsp cloves
2 lbs beetroot, peeled and finely chopped
3 tsp chilli powder (or homegrown fresh chillies if you have them!)
1 tsp salt

Chop garlic and ginger, then puree with a bit of the vinegar. Heat rest of vin in a big pan, add sugar. Simmer til sugar dissolved. Grind pepper and cloves. Add to pan with rest of stuff. Simmer for 2 hours. Test if ready by dropping a bit onto a cold plate (from the fridge). If it sets, its ready.

My advice is make 2 lots because you have to give it away to everyone who tries it!

[Tigger]

Boil equal amounts of potatoes and celeriac, then mash, adding butter, an egg and some French mustard. Divine.

[Janette]

My favourite. Equal amounts boiled with potatoe, mashed together with a huge dollop of Creme Fraische, salt and pepper. Pop in the oven to brown on the top.

[Benacre]

Cooking with Celeriac

Hi just been given some Celeriac but have no idea how to cook it and have no recipes either. any information would be gratefully recieved.
Thanks
Benacre
MOOO!!

[Nicos]

Cook 50/50 with spuds and mash with butter....

substitute in any dish for cooked celery...

Just had shallot,leek and celeriac soup tonight- all cooked with butter, milk, garlic, salt and chilli...yum....

[Alice]

Makes great soup Benacre. Or boil, mash, mix with cooked apples and a little butter and cream. (same as for parsnip puree). Delicious.

[Benacre]

Is it very Strong in taste?
Ben

[Nicos]

Yes...concentrated sweet celery is probably the best comparison...but a bit creamier

[Alice]

I wouldn't call it strong Benacre. I find it a lovely, subtle celery flavour. But suck it and see.