Celeriac, also known as celery root, is not to be mistaken for the more familiar traditional celery. Celeriac is grown for its root and not the stalk. Paired with potatoes and leeks as shown here, or added to stuffing, stir-fries, roasted vegetables, salads, and mashed potatoes, it packs a lovely flavour into any recipe.
A lovely substitute for celeriac is the Jerusalem artichoke. Scrape off its peel with a spoon and coarsely chop. Measure out 6 cups (1.5 L) and cook as you would celeriac.
Looking for an alternative soup topper? Try these on for taste:
Make this soup in bigger batches and freeze in single-serve containers. It’s extremely satisfying for a late-night winter meal.
Heat 2 Tbsp (30 mL) oil in large, heavy saucepan. Add leek and celeriac; sauteu0301 just until they begin to soften. Do not brown.
Stir in potatoes, diced apple, garlic, water, stock, bay leaf, and thyme sprig and bring to a boil. Cover and reduce heat to medium-low. Gently simmer for 20 minutes or until potatoes and celeriac are soft.
While soup is simmering, fill large bowl with ice water. Place parsley in strainer and plunge into saucepan of boiling water for about 5 seconds. Drain, reserving 1/2 cup (125 mL) cooking liquid, then place strainer containing parsley into bowl of ice water until cool. Once parsley and reserved liquid have cooled, drain parsley, and coarsely chop.
Place parsley in blender along with 1/2 cup (125 mL) reserved cooking liquid, 2 Tbsp (30 mL) olive oil, lemon zest, and marjoram. Pureu0301e until smooth. Add pinch of salt and freshly ground black pepper to taste. The pureu0301e can be refrigerated and made ahead, if you wish. Simply warm before serving.
When soup ingredients are soft, remove bay leaf and thyme sprig, and discard. Pureu0301e soup using handheld immersion blender or pureu0301e in food processor until silky smooth. Add salt and pepper to taste. Strain bisque through fine-meshed sieve if you wish.
Serve bisque in warmed soup bowls. Dollop each serving with a swirl of warm Parsley Pureu0301e and a grating of fresh nutmeg.
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.