Celeriac Chowder

Here's a great way to use celeriac if you've never done anything with it before.  It may become one of your new favorite soup vegetables!

Celeriac Chowder

1 celery root (about 1 lb)
2 large leeks
2 Tbsp. butter
1 potato, diced
¼ cup chopped parsley
1 bay leaf
1 large sprig of thyme
Salt and pepper
2 cups vegetable or chicken stock
2 cups half and half or milk

Peel and dice the celery root.  Wash and thinly slice the leeks.  Melt the butter in a soup pot and add the vegetables, parsley, bay, thyme and 2 tea. salt.  Cook over medium heat for about five minutes, stirring often so the leeks do not brown.  Add the stock and bring to a boil.  Reduce heat and simmer until the vegetables are tender.  Add the half and half and rewarm.  Adjust seasonings with salt and pepper.  Puree to desired consistency.  You may enjoy leaving it just a bit chunky.  Serve garnished with parsley. 

Recipe courtesy of Harmony Valley Farm



Caramelized Onion and Leek Pasta with Arugula

A simple way to fancy up a pasta dish.  The caramelized onions and leeks offer a sweetness as the arugula gives it a little bite.

1 Tbsp Olive oil
2 cups coarsely chopped leek
8 ounces uncooked linguine
1 cup chicken broth
¼ cup dried currants
1 Tbsp balsamic vinegar
¼ cup heavy cream
¾ tsp salt
2 cups coarsely chopped arugula
½ cup (2 ounces) cubed mozzarella
½ tsp chopped fresh thyme

1.  Heat olive oil in a large skillet over medium heat.  Add leek and onion, cook for 5 minutes, stirring frequently.  Cover, reduce heat to low and cook for 20 minutes or until golden brown. 

2.  While onion/leek is caramelizing prepare pasta. 

3.  Bring broth to a boil in small saucepan, add dried currants and vinegar.  Add broth mixture, cream and salt to onion/leek mixture.  Cook for 2 minutes, stirring frequently.  Remove from heat, stir in chopped arugula, cubed mozzarella and thyme.  Add to pasta and gently toss to combine. 

From www.myrecipes.com.