As I said, yesterday was the last day of the food pantry Veggie Education stint so high on fresh, local, seasonal produce and basking in the absolutely beautiful autumn weather, I took a day off from work and went to one of our local farmers markets at Brooklyn Borough Hall. (I guess most of you aren't local, but I thought that was a nice, helpful map - and I'm surprised at how many markets are year round!)
It was smaller than the one I usually go to in Union Square, but I was able to find just what I was looking for - and not be swamped by crowds:
Woot, what beauties! I do love the gnarly veggies. I got celeriac, yukon gold potatoes, parsnips, rutabaga, and an onion. They're in a tin because that's what I brought the loaves to the pantry in and it was taking up space in my bag. As I sat in the sun, transferring the veggies from a bag to the tin, a woman sat next to me and asked how I use celeriac. We had a nice little discussion and I was so happy because that's exactly what the Veggie Education was all about! Sharing enthusiasm for and love of vegetables! Sharing recipes and knowledge! Making the world a better, healthier place!
So, how do you use celery root?
The recipe I had in mind was Andrea's Sunbreak Soup. Her description of the Seattle weather is quite lovely and, having never been there (but I'm dying to someday), I recreated her soup in hopes of a taste of the Pacific Northwest.
I threw in some extra carrots, along with cabbage, celery and onion mostly because we don't have vegetable broth and I wanted to boost the flavor. I also added a couple generous splashes of vermouth, though I'm not sure it really did much. The soup is wonderful: peppery and sweet, and creamy without being heavy. I like my pureed soups pretty thick so this is also very filling. Also, even without a pressure cooker, this was fairly quick to prepare.
Yesterday I had it plain with sriracha and today, I added the last of the baked seitan sausages from a couple weeks ago. Steamed broccoli on the side. It was the perfect meal to come home to now that one day later is much colder than yesterday's sun! I can see infinite add-ins with this soup but it is also wonderful simply highlighting the oft overlooked celeriac. Thanks, Andrea! (You may also recognize an upcoming recipe using the rutabaga.)
Anticipate seeing a lot more of this soup this week...
Any favorite vegetables that don't get enough love? I did see some kohlrabi at the market today. Can't say I've ever used that though.