The selection from “My Paris Kitchen” for this week is Celery root puree.
Celery root is an interesting vegetable, not too pretty, but tasty, and a perfect substitute for mashed potatoes.
Simmering the celery root in milk supposedly adds additional flavor to the dish, and with the addition of potatoes and garlic, that is definitely the case here.
I used my food processor to whip the cooked vegetables and they came out quite smooth and I topped it with a little paprika for color. The dish was delicious.
I will say one thing about celery root, I found it quite difficult to peel and also to slice.
We have used celery root before, about three times in our journey with both Dorie and David, as a soup, as a salad, plus this recipe, and all three times the recipes were delicious.
I find that some of these so called unknown veggies that we come across as we cook our way thru these wonderful cookbooks really opens up so many avenues that we would not have even considered.
Roasting vegetables in the oven is the perfect method for caramelizing and flavoring them but still keeping them moist and tender.
In this recipe from “My Paris Kitchen”, I chose carrots, parsnips, potatoes and Brussels sprouts. David suggests using beets but I think they are so messy and did not want to color the rest of the vegetables.
After coating the mixture with oil, salt and pepper, I sprinkled some dried thyme on top and put them in a preheated oven at 400 degrees. The vegetables roasted for about 50 minutes, had a beautiful color, and were perfectly browned.
I served this with an old standby, Salmon and tomatoes en Papillote, from “Around My French Table”, by Dorie Greenspan. Both recipes are so easy to prepare and go well together, but more importantly are delicious.
This recipe is called “potato chowder lots of ways” from “Everyday Dorie” by Dorie Greenspan. Depending upon the season you vary the vegetables but the main ingredient will be the potato.
The basic recipe, which is the one that I am using here, consists of leeks, onion, shallot, and garlic that is cooked in either bacon dripping or oil until they have softened, then add the chicken broth and the potatoes, cooking until the potatoes are soft enough to be smashed, giving the soup another texture.
Before serving, add about 1/2 cup of either cream, half and half or milk. I used milk in my soup but I think that cream would be a better choice. When you are ready to plate the soup you can add a dollop of sour cream or yogurt and sprinkle the bacon bits on top. Since I did not use the bacon to cook with, I just topped mine with parsley.
This was a delicious soup, easy to make using vegetables that we always have on hand, and I am looking forward to trying the other suggestions using spring or fall vegetables that Dorie mentions in her book.
This is the perfect recipe for the New Year of 2019.
I’m off to a good start, not only did I substitute Clementine for Tangerine, I actually purchased a bottle of juice rather than go thru squeezing a lot of fruit.
Also, I did not use an ice-cream maker. I mixed up all the ingredients and put that in the freezer and every two hours or so I would take it out and give it a good stir.
The combination is very tasty and the end result is so refreshing.
Since we were having champagne to celebrate the New Year, along with our traditional cooked lentils, I was lucky enough to save some for this recipe.
Happy New Year to everyone.