Celeriac is a deeply underrated root vegetable. Rich like a potato, but not as heavy, and carries that beautiful celery twang that can pop an otherwise simple meal. We decided to indulge here and served it with a duck breast, kale that had been blanched then lightly sautéed, and topped with a drizzle of Koroneiki olive oil.
Ingredients
- 4 lbs celeriac, peeled and chopped into 1-inch pieces
- 4 leeks, white and light green parts only, halved lengthwise, then sliced
or 2 medium onions, diced - 2 cloves of garlic, minced
- 2 tart apples (such as granny smith or gold rush), cored and peeled and chopped into 1-inch pieces
- 1 large russet potato, peeled and chopped into 1-inch pieces
- 1½ quarts vegetable stock
- ½ tsp ground white pepper
- olive oil, as need
- salt, to taste
Preparation
- Heat olive oil in a large, heavy pot over medium heat. Add the garlic, cooking for 1-2 minutes until it becomes fragrant. Add the leeks or onions and a pinch or two of salt. Cook, stirring regularly, for about 5 minutes until the onions begin to golden.
- Add the celeriac and another pinch of salt, and cook for another 5-7 minutes,, stirring often, until the celeriac begins to soften.
- Add the apples and potatoes, cooking for 2-3 minutes, stirring regularly. Add the vegetable stock, white pepper, 1 tbsp olive oil, and a pinch more salt.
- Bring to a boil, then reduce the heat to a simmer and partially cover. Cook for 45-60 minutes, until all the vegetables are tender.
- Remove from the heat and blend a food processor, working in conservative batches to avoid hot splashes.
Tip
Advance preparation: You can make this a day or two ahead and reheat.
