Celery Root

This weird looking tubor is called "celeriac," or celery root, a cousin to celery.  The stalks are not edible, and you have to peel the outer husk off the actual root, like a turnip.  As it is a root vegetable, it is nice to use in soups and stews, and can even be included grated raw in a salad as it tastes like celery with a hint of parsley.  It is high in dietary fibre, and very high in potassium and vitamin c. 

I've committed myself to locating an unknown grocery/vegetable item and figuring out how to prepare it.  I used a friend as a guinea pig as she recently got out of hospital and I wanted to cook her a comforting, easily digestible meal.  So, I chopped up a celery root with some white potatoes and apples, poured some organic apple juice over top and cooked it on the stove until soft.  Added a bit of cream and blended it to make an interesting and delicious accompaniment to roasted chicken.  It would taste great thinned out as a soup as well - just add a bit of stock.  Everyone loved it, especially the guest of honor!  Although I shouldn't pat myself on the back too much.  I mean, hospital food is kind of bland. :) 

Celery Root, Potato, Apple Puree

Serves 6

3 T olive oil

1 celery root, peeled and diced into 1" cubes

4 small/medium white potatoes, peeled and diced into 1" cubes

3 Golden Delicious apples, peeled, cored and diced into 1" cubes

1/2 organic apple juice

salt and pepper

1/4 c half and half cream

In large stock pot, over medium heat, saute the celery root, potatoes and apples in the olive oil, until softened (about 5 min).  Sprinkle with salt and pepper, add the apple juice, cover and reduce heat to low.  Simmer for about 45 min, until the vegetables and fruit are very soft.  Add the cream.  Transfer the mixture to a food processor and blend until smooth (can also use an immersion blender).  Taste for salt and pepper and serve warm.