Celery Root

I made two recipes using celery root (celeriac). The first was a really tasty soup that's mostly made of apples & celery root.



What's important is the chive oil & the pancetta/bacon. The soup is tasty by itself, but the oil & bacon really add something special.

The recipe is from Bon Appetit, September 2007.

Ingredients

• 1/4 cup (1/2 stick) butter
• 4 cups 1/2-inch cubes peeled celery root (from one 1 1/4-pound celery root) [I used less than this]
  
• 3 cups 1/2-inch cubes peeled cored Granny Smith apples (from about 2 medium)
• 1 1/2 cups chopped onion (about 1 large)
• 4 cups (or more) low-salt chicken broth
• 1/2 cup chopped chives
• 1/2 cup grapeseed oil
• Pinch of salt
• 3 ounces thinly sliced pancetta (Italian bacon) [I used regular bacon]

Preparation

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.

This is Potato & Celery Root with Smoked Haddock (/Trout)


Ingredients

• 2 medium onions, halved lengthwise, thenthinly sliced lengthwise
• 2 tablespoons unsalted butter
• 1/2 lb smoked haddock fillet (finnan haddie), thawed if frozen, shredded with your fingers into 1/2-inch pieces, discarding any tough parts [I don't know what haddock is. I got raw trout & cooked it. It was tasty.]
  
• 2 tablespoons chopped fresh parsley
• 1 1/2 lb celery root (sometimes called celeriac), peeled with a knife
• 2 lb large potatoes (preferably russet or Yukon Gold), peeled
• 2 cups heavy cream
• 1/2 cup whole milk
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Preparation

Preheat oven to 375°F.

Cook onions in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened and just beginning to brown, 7 to 8 minutes. Remove skillet from heat and stir in haddock, 1 tablespoon parsley, and salt and pepper to taste.

Halve or quarter celery root to fit slicer. Thinly slice potatoes and celery root (about 1/8-inch thick) with slicer. Layer one third of potatoes and celery root in buttered baking dish. Spread half of haddock mixture on top, then repeat layering with half of remaining vegetables, all of remaining haddock mixture, and then remaining vegetables. Stir together cream, milk, salt, and pepper and pour on top of gratin, then cover dish tightly with buttered foil.

Bake gratin in middle of oven until vegetables are just tender, about 1 hour. Uncover and bake, basting 2 or 3 times with pan juices, until top is golden, about 30 minutes more. Let stand 10 minutes, then sprinkle with remaining tablespoon parsley.