A little experimenting (2)

Sunday 20 January 2008 at 7:01 pm.

Last time I bought a piece of vegetable I hadn't used before, it turned out to be quite delicious. So this morning, when I saw something that resembled a far and distant cousin of last weeks' swede, I decided I should have a go (again). It turned out to be a celeriac. And because I absolutely hate celery, this can be quite interesting.

To spread the risk of failure (or something tasting like celery) I want to make three different dishes, among which are going to be two soups (as said... soups are easy, soups are delicious, soups can't fail) and a quiche. Using the internet, I discovered celeriac combines well with mushrooms, carrots, leeks and broccoli. The idea's of a mushroom, leek & celeriac quiche, a celeriac & carrot soup and a broccoli & celeriac soup are born. And a couple of hours later, so did the dishes itself.

Preparations: cut a carrot, a couple of broccoli-flowers, two small unions, two cloves of garlic, a small leek and a couple of mushrooms. Cut the celeriac in small dices just before you're going to use it (otherwise it'll go bitter on you, according the internet.) Warning: the celeriac smells like celery when you cut it... did I already mention I absolutely hate celery? 

Saute the leek and the mushrooms. Make a dough for your tart (I use yoghurt and whole grain flower in almost equal quantities) and pre-bake in the oven (15 min). Boil the celeriac (15 min). Fill your tart with the baked leeks, mushrooms, some cheese, the celeriac, curry powder, cream and an egg. Bake until the tart is set.

Saute an union, add a clove of garlic and half a liter of vegetable stock. Add the celeriac and boil for 10 min. Add the broccoli and boil for another 10 min. Puree the soup in the blender and add a splash of cream. Season to taste. Serve with another splash of cream.

Saute an union and the carrot, add a clove of garlic and half a liter of vegetable stock. Add the celeriac and boil for 20 min. Puree the soup in the blender. Add some ginger. Season to taste. Serve with roasted pine nuts. (Which will sink to the bottom.)

Celeriac has a taste a bit similar to celery but not as overwelming. Quite edible and very filling...

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