Directions for: Celery Root Stew
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
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)
Directions
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.
2. Add the garlic clove and stir for 1 minute. Add the tarragon, bay leaf and chili flakes and stir for another minute.
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.
4. Pure the soup using an immersion blender or let it cool and working in batches pure it in a blender or food processor.
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.
6. Bring the soup back to a simmer and simmer for an additional 10 minutes.
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.
8. Remove the focaccia and drizzle with good quality olive oil. Sprinkle with fleur de sel.
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.
See more: Winter, Comfort Food, Soup, Lunch, Dinner, Main