Subj : Re: celery
To : Ruth Haffly
From : Dave Drum
Date : Mon Aug 08 2022 05:12:00
-=> Ruth Haffly wrote to Dave Drum <=-
JW> I'm surprised nobody has mentioned the third variety and the fourth
JW> part of the plant .... celeriac root. It's quite popular in France
JW> and Italy but almost impossible to find here.
DD> I've never seen (that I remember) celeriac in any of my stupormarkups.
DD> And the celery root is most trimmed from stalks of celery in produce
DD> bins.
RH> I've seen it in stores like The Fresh Market or Whole Foods, have to
RH> remember to check Wegman's. It's in the more upscale stores, not the
RH> run of the mill like Food Lion or Save-A-Lot stores.
I'm not much of a browser. I hit the produce aisle(s) for specific items
and move on to the meat counter .... where I do parse the whole thing
before telling the meat-bot what I want. Bv)=
That being said - my HyVee probably has it. They have an *extensive*
produce department.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cream of Celeriac Soup
Categories: Vegetables, Soups, Dairy
Yield: 4 servings
1 lg Celeriac; peeled, chopped
2 lg Leeks; minced
1 Rib celery; chopped
4 c (1 L) vegetable broth
Salt & pepper
1/2 c (125 mL) celery leaves
1 c (250 mL) milk
In a large pan, brown the celeriac, leeks and celery in
an oil-butter blend 5 to 6 minutes over medium-low heat,
stirring from time to time.
Add the vegetable broth and season to taste.
Simmer 20 to 30 minutes.
Remove the pan from the heat and add the celery leaves.
Stir well.
Transfer mixture to the blender jar and purée.
Return to the pan and add milk. Reheat.
RECIPE FROM:
https://www.metro.ca
Uncle Dirty Dave's Archives
MMMMM
... Don't expect the bull not to charge because you are a vegetarian.
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