At last week’s Healthy Roots event I had the pleasure of preparing a meal for the community to enjoy with Family Traditions. The intention of the menu was to show what a seasonal meal can look like during the winter. Everything that was served can potentially be grown and preserved locally.
There were some familiar ingredients perhaps done in unfamiliar ways, like spinach pureed with garlic, herbs, oil and vinegar. An ingredient that was unfamiliar to some was celeriac, sometimes referred to as celery root. With a flavour similar to celery and a texture similar to turnip it can lend itself to many different preparations. In the absence of dairy as per the Healthy Roots challenge, it can be simply boiled and pureed highlighting its creamy texture and flavour.
Some of the health properties of celeriac include being high in antioxidants like vitamins A, C, E, K, essential oils, dietary fiber and other nutrients. Celeriac is a low calorie alternative to root vegetables like potato, radish and parsnip. Also, the minerals it contains are beneficial to maintaining good health in bones and teeth.
For any of the recipes from the Healthy Roots event please email me at: firstname.lastname@example.org
This soup would make a great accompaniment to a roasted game meat dinner.
1 Piece Celeriac, trimmed and cut in similar sized pieces, be sure to get all the crevices where dirt can hide.
1 Piece Leek, washed and sliced
2 Cloves Garlic, sliced
1 Apple, peeled and cut in same size as celeriac
Pinch Chili Flakes
When trimming leeks, save tough outer green leaves. Save peels from your apple. Bring both to a boil in a pot with 4 – 5 cups of water, reduce heat to medium and cook for 15 minutes.
In another pot heat a small amount of oil on medium heat. Add leeks and cook until soft, add sliced garlic and cook for a couple minutes more. Add celeriac, apple, chili flakes and 4 cups of the strained leek and apple stock. Bring to a boil, reduce heat and simmer for 15 minutes. Either puree or serve as is. Season with salt.