Quizzes & Puzzles17 mins ago
Borlotti Beans and Celeriac
8 Answers
I have a barrow full of borlotti beans and celeriac- does anyone have any good vegetarian recipes for either one or both of these ingreidents. I also have plenty of tomatoes, artichokes, spring onions and aubergine if these can be incorporated. And another barrow full of squashes!!
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I found this for you and it sounded great to me for this time of year:
French Onion Soup
(with celeriac)
INGREDIENTS
� 1 head garlic
� 5 ml olive oil
� 1 g salt to taste
� 115 g butter, softened
� 30 ml olive oil
� 30 g butter, melted
� 3 large sweet onions, chopped
� 1 celeriac (celery root), chopped
� 475 ml beef broth
� 235 ml dry red wine
� 475 ml vegetable broth
� 1 head garlic cloves, chopped
� 5 g paprika
� 3 g dried parsley
� 2 g Cajun seasoning to taste
� 1 g salt and pepper to taste
� 454 g French bread, toasted and sliced
� 245 g shredded Swiss cheese
DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C). Slice the top off the whole head of garlic, sprinkle with 1 teaspoon olive oil, and season with salt. Wrap loosely in foil, and bake 45 minutes, or until the cloves are very soft. Squeeze the cloves into a small bowl, and mix with the 1/2 cup softened butter.
2. Heat 2 tablespoons olive oil in a large pot over medium heat. Melt 2 tablespoons butter in the pot, and blend with the oil. Stir in the onions and celery root, and saute until the onions are lightly browned. Reduce heat to medium low, and mix in the beef broth, wine, and vegetable broth. Mix in the chopped garlic, and season with paprika, parsley, Cajun seasoning, salt, and pepper. Simmer, stirring occasionally, for 1 hour.
3. Preheat the oven broiler.
4. Spread the toasted bread slices with the garlic butter. Ladle the soup into oven safe bowls, and place the bowls on a baking sheet. Reserving remaining bread, place one slice of toasted bread on top of the soup in each bowl, and sprinkle with Swiss cheese.
5. Broil soup 5 minutes in the preheated oven, until the Swiss cheese is melted. Cool for about 2 minutes before serving warm with remaining garlic bread.
French Onion Soup
(with celeriac)
INGREDIENTS
� 1 head garlic
� 5 ml olive oil
� 1 g salt to taste
� 115 g butter, softened
� 30 ml olive oil
� 30 g butter, melted
� 3 large sweet onions, chopped
� 1 celeriac (celery root), chopped
� 475 ml beef broth
� 235 ml dry red wine
� 475 ml vegetable broth
� 1 head garlic cloves, chopped
� 5 g paprika
� 3 g dried parsley
� 2 g Cajun seasoning to taste
� 1 g salt and pepper to taste
� 454 g French bread, toasted and sliced
� 245 g shredded Swiss cheese
DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C). Slice the top off the whole head of garlic, sprinkle with 1 teaspoon olive oil, and season with salt. Wrap loosely in foil, and bake 45 minutes, or until the cloves are very soft. Squeeze the cloves into a small bowl, and mix with the 1/2 cup softened butter.
2. Heat 2 tablespoons olive oil in a large pot over medium heat. Melt 2 tablespoons butter in the pot, and blend with the oil. Stir in the onions and celery root, and saute until the onions are lightly browned. Reduce heat to medium low, and mix in the beef broth, wine, and vegetable broth. Mix in the chopped garlic, and season with paprika, parsley, Cajun seasoning, salt, and pepper. Simmer, stirring occasionally, for 1 hour.
3. Preheat the oven broiler.
4. Spread the toasted bread slices with the garlic butter. Ladle the soup into oven safe bowls, and place the bowls on a baking sheet. Reserving remaining bread, place one slice of toasted bread on top of the soup in each bowl, and sprinkle with Swiss cheese.
5. Broil soup 5 minutes in the preheated oven, until the Swiss cheese is melted. Cool for about 2 minutes before serving warm with remaining garlic bread.
Homemade Vegetable Stock
(I think you can freeze this.)
INGREDIENTS
15 ml olive oil
2 onions, cut into chunks
1 celeriac (celery root), chopped
75 g potato peelings
135 g chopped carrots
95 g fresh mushrooms
140 g butternut squash peelings and pulp
6 g salt to taste
945 ml water
DIRECTIONS
Heat the oil in a large pot over medium-low heat. Place onions in pot and cook 20 minutes, stirring occasionally until very tender and golden brown.
Mix celery root, potato peels, carrots, mushrooms and squash into pot. Season with salt. Continue cooking 45 minutes or until vegetables are very tender and golden brown.
Pour water into pot. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Strain out the solids, taste for sufficient salt and voila! Your stock!
Notes
You can saute a few onions and garlic, add the stock, a couple of bags of frozen peas, a couple of mint leaves, blend it up, add a touch of cream, and a highly elegant and lovely bright green soup is on its way to your tummy.
Many types of vegetables may be used to prepare the stock. Things to avoid are broccoli, cauliflower, kale, cabbage -- you get the picture.
(I think you can freeze this.)
INGREDIENTS
15 ml olive oil
2 onions, cut into chunks
1 celeriac (celery root), chopped
75 g potato peelings
135 g chopped carrots
95 g fresh mushrooms
140 g butternut squash peelings and pulp
6 g salt to taste
945 ml water
DIRECTIONS
Heat the oil in a large pot over medium-low heat. Place onions in pot and cook 20 minutes, stirring occasionally until very tender and golden brown.
Mix celery root, potato peels, carrots, mushrooms and squash into pot. Season with salt. Continue cooking 45 minutes or until vegetables are very tender and golden brown.
Pour water into pot. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Strain out the solids, taste for sufficient salt and voila! Your stock!
Notes
You can saute a few onions and garlic, add the stock, a couple of bags of frozen peas, a couple of mint leaves, blend it up, add a touch of cream, and a highly elegant and lovely bright green soup is on its way to your tummy.
Many types of vegetables may be used to prepare the stock. Things to avoid are broccoli, cauliflower, kale, cabbage -- you get the picture.
Also - would it be possible for you to make vegetable soup for the freezer or to can it - with all those nice vegetables you have on hand?
This website has a section that lets you search just for the ingredients you have on hand and also lets you convert it to metric:
http://allrecipes.com/
This website has a section that lets you search just for the ingredients you have on hand and also lets you convert it to metric:
http://allrecipes.com/
roasted celeriac soup( one of the best soups ever)
chopped celeriac
onions chopped
garlic
olive oil
little sugar,salt pepper,
mix together
roast in oven until nice and golden
cover with stock (or water and stock cube)
blend until smooth ish, i like a little texture
add salt pepper and sugar too taste
a little cream can be added, but its great on its own
chopped celeriac
onions chopped
garlic
olive oil
little sugar,salt pepper,
mix together
roast in oven until nice and golden
cover with stock (or water and stock cube)
blend until smooth ish, i like a little texture
add salt pepper and sugar too taste
a little cream can be added, but its great on its own
1 to 8 of 8
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