So I bought my first celery root. Last week the run was shining and I had a craving for a celery root remoulade the likes of which I have not tasted since I traveled to France on a whim (can you imagine?) in 1999. I did not even know what it was when I ate it, bravely, at a train station restaurant across from my roommate. I loved it instantly. So, last week in 2009 (ten years - the circle of life - I'm fucking old) I am wandering at Whole Foods and I saw them and resolved to make my own celery root remoulade. But...after I got home I realized the only vinegar I have is sherry, balsamic or the stuff under the kitchen sink that's meant for cleaning. My poor root waited. Tonight, I knew I better get cooking if I wanted to actually use my produce. So, vegetarian celery root soup:
Chop and saute a medium onion in olive oil.
While it cooks, peel and dice one huge celery root, two small potatoes, one carrot and smash a couple cloves of garlic.
Pour a half cup of white wine onto the onions once they have a little color.
Add everyone to the pot
Pour on a few cups of vegetable broth, water and a cup of milk to cover the veggies by an inch. Add salt, a bay leaf and a small pinch of red pepper flakes. Bring to a boil.
Reduce the heat to a bare bubble and leave the kitchen for 45 minutes. When all the pieces are fork soft, turn off the heat and puree. I used an immersion blender with good success. I finished the soup with black pepper and nutmeg.
My bowl received a big pinch of Parmesan and a few drops of truffle oil. Who am I kidding? I ate three bowls plus crackers for dinner. It was good.
