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Celery Root and Apple Soup
Celery Root and Apple Soup
INGREDIENTS
DIRECTIONS
Melt butter in heavy large pot over medium heat. Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes. Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.
Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.
Puree chives, grapeseed oil, and pinch of salt in blender until smooth.
Preheat oven to 375°F. Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta. DO AHEAD: Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.
Rewarm soup over medium heat.
Divide soup among bowls. Sprinkle pancetta crumbles over each serving. Drizzle each bowl with chive oil until golden brown. Toss away the garlic scraps at the bottom of the skillet.
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Grilled Portobello with Shallots and Rosemary
Grilled Portobello with Shallots and Rosemary
INGREDIENTS
DIRECTIONS
Thread shallots through roots and stem ends onto a metal skewer.
Scrape most of the gills out of the mushrooms.
Using sharp knife, cut ¼-inch slits, spaced ½ inch apart, in crosshatch pattern on non-gill side of mushrooms.
Brush shallots and mushrooms evenly with ¼ cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste.
Whisk remaining 3 tablespoons olive oil, garlic, lemon juice, mustard, rosemary, and ½ teaspoon kosher salt (or ¼ teaspoon table salt) together in small bowl, set aside.
Grill vegetables over medium heat, brushing with sauce, turning several times, until tender and caramelized, 16 to 18 minutes (move vegetables as needed to ensure even cooking).
Transfer vegetables to platter; remove skewers from shallots and discard any charred outer layers.
Re-whisk remaining marinade, pour over vegetables, and serve.
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Mashed Celery Root and Potatoes
Mashed Celery Root and Potatoes
INGREDIENTS
• 1 celeriac (celery root), peeled and cut into 1/2-inch pieces
• 3 potatoes, peeled and cut into 1/2-inch pieces
• 1/3 cup heavy cream
• 3 tablespoons butter
DIRECTIONS
Place the celeriac cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 12 minutes. Add the potatoes, and continue boiling until the vegetables are very tender, about 15 minutes more. Drain and allow to steam dry for a minute or two. Return the vegetables to the pot, and stir over medium-high heat until liquid is no longer pooling from the vegetables. Remove from the heat, and pour in the cream and butter. Mash with a potato masher until almost smooth.
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