PARSNIP & CELERY ROOT BISQUE
Here's a simple yet elegant soup for fall and winter. Everyone enjoys the smooth texture and earthy veggies. For a colorful garnish, sprinkle on chives and pomegranate seeds.-Merry Graham, Newhall, California
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil over medium-high heat; saute leeks 3 minutes. Add parsnips and celery root; cook and stir 4 minutes. Add garlic; cook and stir 1 minute. Stir in stock, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 25-30 minutes., Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan. Stir in cream, parsley and lemon juice; heat through. Serve with chives and, if desired, pomegranate seeds.
Nutrition Facts : Calories 248 calories, Fat 15g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 904mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 6g protein.
ROOT VEGETABLE SOUP
Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato. Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, sweet, and warming meal for days where the air has some bite. Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.
Provided by Melissa Clark
Categories easy, soups and stews
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
- Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
- To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 581 milligrams, Sugar 1 gram, TransFat 0 grams
CELERY ROOT-PARSNIP LATKES
Noah Bernamoff serves his classic latkes at Mile End Deli in Brooklyn all year long. At Hanukkah, he breaks out the variations. Celery root and parsnip replace potato in this version, the sweetness of the parsnips tempered by the grassiness of the celery root. Mr. Bernamoff suggests topping these with horseradish cream.
Provided by Melissa Clark
Categories dinner, quick, main course
Time 30m
Yield About 4 dozen latkes
Number Of Ingredients 9
Steps:
- Place grated celery root, parsnips and onion in a large bowl. Sprinkle in matzo meal and toss mixture together with your hands. Add parsley, eggs, salt and pepper and combine again using your hands until ingredients are incorporated.
- Heat 2 tablespoons oil in a large sauté pan over medium-high. Take a heaping tablespoon of the mixture and flatten between your palms. Fry latkes, without moving them, for 4 to 5 minutes, checking that they don't over-brown. (You should be able to fry them in batches of 11 to 12, depending on pan size.) Flip latkes, turn heat down to medium-low and fry another 4 minutes, or until well browned and tender. Transfer to a baking sheet lined with paper towels. Sprinkle with additional salt. Serve warm.
Nutrition Facts : @context http, Calories 29, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 68 milligrams, Sugar 1 gram, TransFat 0 grams
CELERY ROOT AND PARSNIP PUREE
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel and chop 1 pound celery root and 1 pound parsnips; cook in salted boiling water until tender, about 20 minutes. Drain, then puree in a blender with 1 cup milk, 2/3 cup sour cream and 2 tablespoons butter. Season with salt and pepper.
CREAMY CELERY ROOT SOUP
Steps:
- Heat the olive oil in a medium Dutch oven over medium heat. Add the celery and onion and cook until they begin to wilt, about 4 minutes. Add the celery root and toss to coat in the oil. Add the thyme and season with 1 teaspoon salt and a generous grinding of black pepper. Cook, stirring, until the celery root beings to wilt, about 4 minutes.
- Add the chicken broth, bay leaf and 2 cups water. Bring to a simmer and cook until the vegetables are tender, about 30 minutes. Add the oat milk and simmer to incorporate, 3 to 4 minutes.
- Remove the bay leaf and blend the soup in a blender, in batches, until silky and smooth. Return the soup to the pot to heat through. Season with salt and pepper, if necessary. Serve in bowls with a drizzle of olive oil and some chopped chives.
PARSNIP AND CELERY ROOT MASH
These are two vegetables that are usually dead cheap at the market, but not enough people know what to do with them. The parsnips can be peeled and cut just like carrots, but the tough skin and larger size of the celery root (aka celeraic) requires a big knife. This is a favourite in my home, where we serve it as a substitute for mashed potatoes. I like a coarse mash and use a regular potato masher, but you can use a stick blender for a smoother purée.
Provided by Ginsugirl
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute the onions in the first tbsp of butter or oil in a large, heavy pot, until just soft, not browned. add any spices, and the garlic, sautee one minute longer. add the parsnips and celery root, the cover with the liquid. Simmer over medium heat until vegetables are very tender, about 30 minutes. Remove bay leaves, if using. Drain, reserving liquid. Return solids to pot and mash. Add cooking liquid to desired consistency. Stir in butter, adjust seasonings.
POTATO, PARSNIP, AND CELERY ROOT SOUP
Steps:
- In a soup pot or large Dutch oven, heat the butter and oil over medium-low heat. Add the leeks and 1/2 teaspoon salt and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Add the potatoes, parsnips, celery root, and garlic, cover the pot, and stir occasionally until the veggies are heated through and softening a bit on the edges, about 10 minutes. Add the mustard, thyme, and bay leaf and continue to cook for 2 more minutes, or until aromatic. Add the wine and cook until the liquid has completely evaporated, about 1 minute.
- Add the broth and water, cover the pot partially, and increase the heat to medium-high. Bring just to a boil, then lower the heat to maintain a gentle simmer. Continue to cook, partially covered, until the vegetables are completely soft and have started to break down a bit, 45 minutes to 1 hour.
- To finish the soup, remove and discard the thyme stems and bay leaf and, working in batches, carefully puree the soup in a blender (or use an immersion blender). If you prefer a thinner soup, add a little more water to adjust the thickness.
- Stir in the cream and the lemon juice and taste. Adjust with more lemon juice or salt as needed and reheat as necessary.
- tip
- This soup is wonderful garnished with fresh croutons sautéed in butter and some chopped chives.
CELERY ROOT AND PARSNIP PUREE
Provided by Jodi Liano
Categories Side Valentine's Day Vegetarian Quick & Easy High Fiber Root Vegetable Parsnip Fall Winter Low Cholesterol Advance Prep Required Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 2 servings
Number Of Ingredients 8
Steps:
- Combine celery root, parsnips, and potato in large saucepan; add enough water to cover. Sprinkle generously with coarse salt. Bring to boil. Reduce heat to medium; cook until vegetables are very tender when pierced with sharp knife, about 20 minutes. Drain well. Return vegetables to pan and place over medium heat, stirring constantly until moisture evaporates, 2 to 3 minutes.
- Working in batches if necessary, spoon vegetables into potato ricer; press into microwave-safe medium bowl. Add warm half and half and pink-peppercorn butter, if desired. mash until smooth. Season with coarse salt and black pepper. DO AHEAD: Can be made 1 hour ahead. Rewarm in microwave until heated through.
More about "celery root and parsnip soup recipes"
PARSNIP AND CELERY ROOT SOUP - JAMIE GELLER
From jamiegeller.com
Servings 8Estimated Reading Time 40 secsCategory Appetizers, SoupsTotal Time 40 mins
- Add stock and bring to a boil. Reduce to a simmer and cook for 15 minutes or until vegetables are tender.
PARSNIP SOUP WITH HERBES DE PROVENCE | PICKLED PLUM
From pickledplum.com
ROASTED CELERIAC PARSNIP SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
SIMPLE CELERIAC (CELERY ROOT), POTATO, APPLE AND …
From thedailymeal.com
CELERY ROOT SOUP (WITH OTHER ROOT VEGGIES) | GIRL …
From girlheartfood.com
PASSOVER PARSNIP AND CELERY ROOT SOUP - JAMIE GELLER
From jamiegeller.com
Estimated Reading Time 40 secs
- Add stock and bring to a boil. Reduce to a simmer and cook for 15 minutes or until vegetables are tender.
PARSNIP AND CELERY ROOT SOUP RECIPE BY LEE SKAWINSKI
From thedailymeal.com
3.4/5 (20)Estimated Reading Time 50 secsServings 6
CELERY ROOT SOUP WITH PARSNIP CHIPS | CANADIAN LIVING
From canadianliving.com
CELERY ROOT AND PARSNIP SOUP | RECIPE | PARSNIP SOUP, PARSNIPS, …
From pinterest.com
CELERY ROOT AND PARSNIP SOUP - WOMEN FITNESS
From womenfitness.net
CELERIAC PARSNIP SOUP | SIMONE'S KITCHEN
From insimoneskitchen.com
PARSNIP AND CELERY ROOT SOUP | RECIPE | CELERY ROOT, RECIPES, …
From pinterest.com
VEGAN CREAMY CELERIAC AND PARSNIP SOUP - GLOBAL KITCHEN TRAVELS
From globalkitchentravels.com
PEAR, PARSNIP AND CELERY ROOT SOUP - ABBOTSFORD WINE
From abbotsfordwine.com
CELERY ROOT AND PARSNIP SOUP – THE CANCER FIGHTING CHEF
From thecancerfightingchef.org
PARSNIP AND CELERY SOUP WITH GARLIC OIL AND KALE CHIPS - IRENE MATYS
From irenematys.com
PEAR, PARSNIP AND CELERY ROOT SOUP - VALLEY VINES TO WINES
From valleyvinestowines.com
CELERY ROOT AND PARSNIP SOUP - HäLSA NUTRITION
From halsanutrition.com
PARSNIP AND CELERY ROOT SOUP – TASTEFOOD
From tastefoodblog.com
PARSNIP, CELERY ROOT, AND GINGER SOUP
From blog.narrativefood.com
PEAR, PARSNIP AND CELERY ROOT SOUP - WINEXPERT LONDON
From winexpertlondon.com
WINTER WARMTH: CELERY ROOT AND PARNSIP SOUP – TASTEFOOD
From tastefoodblog.com
CELERY ROOT AND PARSNIP SOUP - PIONEER THINKING
From pioneerthinking.com
THE BEST CREAMY PARSNIP AND CELERIAC SOUP - THE FLAVOUR EDIT
From theflavouredit.com
PEAR, PARSNIP AND CELERY ROOT SOUP - PENINSULA U-BREW WINERY
From peninsulaubrewwinery.com
PEAR, PARSNIP AND CELERY ROOT SOUP - DI VINE WINES
From divinewinesnb.com
PEAR, PARSNIP AND CELERY ROOT SOUP - JUST FINE WINE
From justfinewine.ca
CELERIAC AND PARSNIP SOUP WITH FRIED SAGE
From itsavegworldafterall.com
CELERY ROOT AND PARSNIP SOUP | OBESITY PREVENTION FOUNDATION OF …
From obesitypreventionofamerica.org
CREAMY CELERY ROOT SOUP (CELERIAC SOUP) | WHOLESOME YUM
From wholesomeyum.com
POTATO, PARSNIP, AND CELERY ROOT SOUP | BI-RITE
From biritemarket.com
PARSNIP CELERY SOUP : 15 STEPS (WITH PICTURES) - INSTRUCTABLES
From instructables.com
PARSNIP AND CELERY ROOT SOUP RECIPE | PARSNIP RECIPES, PARSNIPS, …
From pinterest.co.uk
CELERY ROOT AND ROASTED PARSNIP SOUP - BROOKLYN SUPPER
From brooklynsupper.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love