Subj : Re: celery
To   : JIM WELLER
From : Dave Drum
Date : Mon Aug 08 2022 05:31:00

-=> JIM WELLER wrote to DAVE DRUM <=-

JW> 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
DD> stupormarkups.

JW> My store has it occasionally but irregularly. And none last week
JW> when I had the urge to get some. It does have both taro and cassava
JW> roots all the time which perhaps says something about Yellowknife's
JW> changing demographics.

Rats. Now I'm going to have to ask after celeriac next time I'm down
the HyVee.

I'm seeing more and more South Asian and Southeast Asian restaurants and
markets than Chinese. And seemingly a Mom & Pop Mexican venue every few
blocks.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Celeriac, Hazelnut & Truffle Soup
Categories: Vegetables, Nuts, Dairy, Soups
     Yield: 6 servings

     1 tb Olive oil
       sm Bunch thyme
     2    Bay leaves
     1 lg Onion; chopped
     1    Fat garlic clove; chopped
     1    Celeriac; (about 1kg) peeled
          - chopped
     1    (about 200g) potato; chopped
     1 l  Vegetable stock
   100 mL Soya cream
    50 g  Blanched hazelnuts; toasted,
          - rough chopped
     1 tb Truffle oil; plus an extra
          - drizzle to serve

 In a large saucepan, heat the oil over a low heat. Tie
 the thyme sprigs and bay leaves together with a piece of
 string and add them to the pan with the onion and a
 pinch of salt. Cook for about 10 mins until softened but
 not coloured.

 Stir in the garlic and cook for 1 min more, then tip in
 the celeriac and potato. Give everything a good stir and
 season with a big pinch of salt and white pepper. Pour
 in the stock, bring to the boil, then simmer for around
 30 mins until the vegetables are completely soft.

 Discard the herbs, then stir through the cream, remove
 from the heat and blitz until completely smooth. Stir
 through 1/2 tbsp truffle oil at a time and taste for
 seasoning - the strength of the oil will vary, so it’s
 better to start with less oil and add a little at a
 time.

 To serve, reheat the soup until piping hot, then ladle
 into bowls and top with the hazelnuts, some black pepper
 and an extra drizzle of truffle oil.

 FREEZE FOR LATER: Can be chilled in the fridge for 1-2
 days before reheating, or kept frozen to the end of step
 3. That way, you can pre-prepare it, then defrost and
 quickly reheat on a busy day.

 By: Sophie Godwin | Cookery writer

 RECIPE FROM: https://www.bbcgoodfood.com

 Uncle Dirty Dave's Archives

MMMMM

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