FARM-TO-FORK
TO PLATE:
When ready to eat, slice the
fennel bulb and apples into very thin
slices. A mandolin is especially helpful. Add pecans, bacon and crumbled
chevre to mixed greens. Dress salad
with warm dressing.
You can serve one of two ways: Toss
the salad with all the goodies or plate
the greens, arrange components on
top and drizzle dressing onto each
plated salad. I prefer to do the later if
it is for a group of less than eight.
CREAMLESS…BUT, OH SO CREAMY
simmering until celeriac is very tender,
about 15 to 20 minutes.
CELERIAC AND FENNEL SOUP
Borrowed from Feasting at Home Blog,
December 2013
1 yellow onion diced
1 large fennel bulb, cored and diced
(about 1½ to 2 cups)
2 tablespoons olive oil
1 large or 2 smaller sized celeriac (also
known as celery root), peeled and diced
(about 4 to 5 cups)
8 cups low-sodium chicken broth
(You can also use vegetable stock.)
Salt and freshly ground pepper to taste
In a large, heavy bottom pot, sauté
diced onion in oil over medium-high
heat until tender, about 5 minutes.
Add fennel. Turn heat to mediumlow and sauté until fennel begins to
caramelize, stirring occasionally about
12 minutes. Add celeriac, pepper and
broth. Turn heat up to high, bring to a
simmer lower heat and cover, continue
Using a blender, (I adore my Vitamix!)
blend until smooth, in batches, only
filling blender half full to avoid hot
ingredients from exploding!
Return all puréed soup to pot. Taste
with salt. When serving, garnish with
a swirl of crème fraîche or sour cream,
and a little parsley oil.
PARSLEY OIL
1 cup packed Italian parsley (stems ok)
½ cup olive oil
1 small garlic clove
¼ teaspoon kosher salt
2 teaspoons lemon juice
Place all ingredients into a blender
or food processor until combined.
If you are a cilantro lover like me, try
using it instead of the parsley. It adds
a fresh twist! n
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