Believed to have originated in the Mediterranean, celariac (also known as celery root) has a history of medicinal and religious uses in early civilizations, including those of Egypt, Greece and Italy. This winter vegetable is at peak season from October through April making it a perfect non-starch substitute for potatoes. The outside of the vegetable is rough and lumpy, appearing almost inedible. Once peeled the creamy white flesh resembles that of a turnip with a taste similar to both celery and parsley. Additionally, half a cup contains only 30 calories, no fat and provides an excellent source of dietary fiber. To start using this versatile vegetable check out this easy cold-weather recipe from Laurent Gras: My Provence.
My Butternut Squash Soup Recipe
This Butternut Squash and Celery Root Soup mixes the clean, sweet taste of butternut squash with the refreshing, parsley-like flavor of celery root, enhanced with butter, and balanced with a touch of heat from Tabasco.
Yield: 4 servings Prep Time: 20 minutes Cooking Time: 40 minutes
Diced butternut squash and celery root are pan-roasted in olive oil and blended with chicken stock to produce the consistency of soup. The soup is garnished with pan-roasted, boneless chicken thighs glazed with sherry vinegar. Optional garnishes include diced celery root and pan-roasted shiitake mushrooms.