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Celery Root Stew

Celery Root Stew
PREP TIME
15 min
COOK TIME
40 min
YIELDS
5 - 6 servings

Whether you are adding it to a roast, making a mash, or simmering a soup, celery root adds a little something-something that will have new cooks feeling like pros.

Courtesy of Amanda Riva of The Hot Plate.

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Ingredients

3
Tbsp extra virgin olive oil, divided
1
medium celery root (celeriac), exterior cut off and flesh chopped
1
leek, white and green portion halved lengthwise and thinly sliced crosswise into half moons (discard dark green and root)
1
clove garlic, peeled and smashed
1
tsp dried tarragon
1
leaves bay
pinch crushed red chili flakes
½
cup half and half cream
1
oz brandy (optional)
salt and pepper
4
slices Focaccia (optional garnish)
fleur de sel (optional garnish)
extra virgin olive oil (optional garnish)
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Directions

Step 1

In a large pot over medium heat add 2 tablespoons of the olive oil. Add the sliced leeks and stir until slightly softened. Add the celeriac and stir for 4 minutes.

Step 2

Add the garlic clove and stir for 1 minute. Add the tarragon, bay leaf and chili flakes and stir for another minute.

Step 3

Add enough water to just cover the celeriac. Season with salt and pepper. Bring to a boil and then reduce to a simmer until the celeriac is fork tender, about 30 minutes.

Step 4

Purée the soup using an immersion blender or let it cool and working in batches purée it in a blender or food processor.

Step 5

Return the soup to the pot if necessary. Stir in the half and half and brandy. Taste the adjust the salt and pepper. Remove the bay leaf.

Step 6

Bring the soup back to a simmer and simmer for an additional 10 minutes.

Step 7

If you can to make the garnish. Preheat the broiler to high. Arrange the focaccia on a single layer on a baking sheet. Broil the focaccia on both sides until just golden, less than 1 minute per side.

Step 8

Remove the focaccia and drizzle with good quality olive oil. Sprinkle with fleur de sel.

Step 9

Divide the soup between bowls and top with a drizzle from the remaining 1 tablespoon of olive oil and little freshly ground black pepper. Serve with focaccia.

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