Little is seen of celeriac in Spain and little is known about it, despite being a common ingredient in the cuisine of our French neighbors, in Germany and in other countries of central and northern Europe. At a biological level, it has a lot to do with celery and nothing with the turnip: it belongs to the same family (Apiaceae) and species (Apium graveolens) than common celery, although another variety (rapaceum), but unlike this one, its stems or leaves are not eaten, but rather its root.
It does not stand out for its beauty, it is a kind of brown ball, wrinkled and with roots that look like little hairs. However, you should not get carried away by its appearance since its flavor is mild and pleasant and its texture is crunchy, far from the saltiness and intensity of traditional celery. In addition, as Carlos Román wrote here on his day, it adapts to multiple preparations and ingredients.
In this cream we combine it with apple and leek, counteracting the sweet with the salty. You can substitute the leek for onion or shallots, the white wine for cider, and if you can’t or want to use cream, add a peeled and chopped potato to the pot to give the cream a little more consistency.
Difficulty
The one to find celeriac.
Ingredients
- 200 g of celeriac
- The white part of a leek
- 2 apples (reineta or golden preferably)
- 500 ml of vegetable broth
- 100 ml of white wine or cider
- 200 ml of cooking cream
- 20g of butter
- fine salt
- Nutmeg
- freshly ground black pepper
Preparation
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Wash and cut the leek into fine julienne. Saute in a large saucepan over medium heat with the butter until lightly browned and soft.
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Peel and cut the apples and the celeriac into brunoise (small cubes of approximately 5 mm). Add them to the pot and season. Cook over medium heat for five more minutes.
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Add the white wine or cider and cook another five minutes. Add the broth and cook over medium-low heat for 20 minutes or until the celeriac and apple are tender.
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Blend well with a hand blender or food processor.
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Add the cream, nutmeg and more salt and pepper if necessary. Cook for a couple more minutes and serve hot.
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