Subj : Re: celery
To   : JIM WELLER
From : Dave Drum
Date : Mon Aug 08 2022 05:31:00

-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> celeriac root. It's quite popular in France
 JW> and Italy but almost impossible to find here.

 DD> I've never seen (that I remember) celeriac in any of my
 DD> stupormarkups.

 JW> My store has it occasionally but irregularly. And none last week
 JW> when I had the urge to get some. It does have both taro and cassava
 JW> roots all the time which perhaps says something about Yellowknife's
 JW> changing demographics.

Rats. Now I'm going to have to ask after celeriac next time I'm down 
the HyVee.

I'm seeing more and more South Asian and Southeast Asian restaurants and
markets than Chinese. And seemingly a Mom & Pop Mexican venue every few
blocks. 

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Celeriac, Hazelnut & Truffle Soup
 Categories: Vegetables, Nuts, Dairy, Soups
      Yield: 6 servings

      1 tb Olive oil
        sm Bunch thyme
      2    Bay leaves
      1 lg Onion; chopped
      1    Fat garlic clove; chopped
      1    Celeriac; (about 1kg) peeled
           - chopped
      1    (about 200g) potato; chopped
      1 l  Vegetable stock
    100 mL Soya cream
     50 g  Blanched hazelnuts; toasted,
           - rough chopped
      1 tb Truffle oil; plus an extra
           - drizzle to serve

  In a large saucepan, heat the oil over a low heat. Tie
  the thyme sprigs and bay leaves together with a piece of
  string and add them to the pan with the onion and a
  pinch of salt. Cook for about 10 mins until softened but
  not coloured.

  Stir in the garlic and cook for 1 min more, then tip in
  the celeriac and potato. Give everything a good stir and
  season with a big pinch of salt and white pepper. Pour
  in the stock, bring to the boil, then simmer for around
  30 mins until the vegetables are completely soft.

  Discard the herbs, then stir through the cream, remove
  from the heat and blitz until completely smooth. Stir
  through 1/2 tbsp truffle oil at a time and taste for
  seasoning - the strength of the oil will vary, so it’s
  better to start with less oil and add a little at a
  time.

  To serve, reheat the soup until piping hot, then ladle
  into bowls and top with the hazelnuts, some black pepper
  and an extra drizzle of truffle oil.

  FREEZE FOR LATER: Can be chilled in the fridge for 1-2
  days before reheating, or kept frozen to the end of step
  3. That way, you can pre-prepare it, then defrost and
  quickly reheat on a busy day.

  By: Sophie Godwin | Cookery writer

  RECIPE FROM: https://www.bbcgoodfood.com

  Uncle Dirty Dave's Archives

MMMMM

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