Celeriac Soup and Chocolate Doughnuts

Celeriac  a.k.a. Celery Root! I readily admit it’s not the prettiest vegetable around, but it has a particularly appealing taste,It can be cut into small cubes and fried like chips in vegetables oil or roasted, boiled  and puréed with a little cream finished with cherry tomato confit

Remember when eating it raw to keep it in salted water the second you slice it to keep the pieces pearly white they discolour very easily, Celery root is a fantastic substitute for potatoes it goes well with roast beef or game, I find its flavor more subtle and its texture lighter , tasting halfway between a vegetable and a starch. This soup is good enough for a starter for a dinner party and is easy to prepare.

Celeriac Soup

Ingredients
1 small celeriac peeled and chopped
1 small russet potaoes peeled and diced
1 small carrot, diced
1 cloves  garlic, peeled and chopped
1 small onion, peeled and chopped
3 cups chicken stock
2 tablespoon olive oil
1/2 tsp fennel seeds, ground
Salt and freshly ground white pepper
Method
1 Peel and then dice the celeriac, potatoes and carrot
2 In a heavy saucepan, over a medium-low heat add all but two tablespoons of the oil Add the celeriac, potato, carrot garlic, and onion, fennel seeds and a pinch of salt and pepper. cook over a low heat until the onion is translucent and melting into the oil, about ten minutes
3 Add the drained celeriac, potatoes and carrot
4 Add the stock, bring to a boil, then simmer over low heat for about 15 minutes until the celeriac is completely tender.
5 Transfer to a blender and puree until smooth return to medium heat, and season to taste
6 Serve with the remaining olive oil drizzled, celeriac and tomato confit on top and a good grinding of white pepper.
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