The joys of a CSA are many. My favorite thing about my weekly basket is the mystery of its contents. You never know what you are going to get, but it always pushes you to try new foods and experiment with new recipes! This week, my CSA basket included Jerusalem artichokes, black radish, fennel and celery root, among the many other items. These were four ingredients I had eaten in restaurants many times, but never purchased or prepared myself. I am not one to waste fresh, organic food, nor do I shy away from scary looking things (celery root is not the most attractive vegetable), so I did a little Googling to learn how best to prepare each item. I ended up tossing the radish and artichokes in olive oil, salt and pepper and roasting them in the oven at 425 along with brussel sprouts, turnips and carrots, which were also from that week’s CSA. The celery root became this deliciously creamy and indulgent (yet healthy and cream-free!) soup. Try it out and let us know what you think!
Celery root (aka Celeriac) is high in Vitamin C, B-6, Iron, Magnesium and Fiber. It makes a decadent soup or puree, but can also be roasted, sautéed or combined with potatoes and made into a mash or latkes!
Ingredients:
1 medium / large yellow onion, roughly chopped
1 green apple , peeled and cubed
2 celery roots, peeled and roughly chopped
1 medium potato (Yukon or russet or 2-3 fingerlings), washed and chopped
2 small or 1 large fennel bulb, washed and sliced
3 cloves of garlic, minced
Water or broth
Ghee (or butter or coconut oil)
Olive oil
Himalayan Sea Salt
Pepper
Chili powder
Directions:
Add 1 tbsp ghee and 1 tbsp olive oil to the bottom of a large pot and heat on medium high
Add in the onion, apples and celery root and let cook for a few minutes until the onions start to get translucent. Gently stir every 30 -60 seconds.
Add in the potato, fennel and garlic, stir.
Pour water or broth over the vegetables to cover. Liquid should cover the vegetables by an inch. You can always add more liquid later if you’d like a thinner soup. Bring the soup to a boil and then reduce heat to a simmer.
Add in a generous pinch of Himalayan Sea Salt crystals, fresh ground pepper, and a small dash of chili powder. Stir to mix.
Taste the liquid and add more salt and pepper to taste. Once the soup is pureed, you can add more seasoning then as well.
Cover the pot and let simmer for about 20 minutes until the vegetables are soft and cooked through.
Pour the pot of soup into your Vitamix, or use and immersion blender to puree until smooth.
Taste and season as needed.
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