Savoy Cabbage And Celery Root Soup With Leek Confit Recipes

SAVOY CABBAGE AND CELERY ROOT SOUP WITH LEEK CONFIT

Steps:

• Heat the olive oil in a heavy pot, such as a Le Creuset, over medium-high heat. Add the onion, celery root, garlic, scallion tops, and leek confit. Sauté until the onion softens, about 15 minutes. Add the apple, mustard, and rosemary, and cook for another couple of minutes. The mixture will be very aromatic. Add the remaining ingredients and bring to a low simmer. Cover and simmer for 40 minutes. Adjust seasoning if needed.

CELERY ROOT CONFIT

Steps:

• Use a coffee grinder or a blender to grind the coffee beans. Put the ground coffee in a bowl large enough to hold the celery root, add the sugar and salt, and stir with a rubber spatula to combine.
• Wash the celery root under warm water to remove any dirt. Put it on a cutting board and slice off the top and bottom. Set the celery root on a cut end so it lies flat. Use a knife to cut off the skin, following the shape of the vegetable from top to bottom. Set the cleaned celery root aside.
• Put all of the celery root peelings into the bowl with the coffee mixture and stir to coat the pieces evenly. Remove the peelings from the coffee mixture, put them in a medium pot, and cover with the rice bran oil. Reserve the remainder of the coffee mixture. Bring the oil to a simmer over medium heat, and cook the peelings at 210°F (99°C) for 10 minutes. Turn off the heat and cover the pot. Let the peelings infuse in the oil for 30 minutes. Strain the oil into a clean pot and reserve.
• Meanwhile, cut the cleaned celery root into 32 pieces. (Cut the celery root in half, cut each half into 8 wedges, then cut the wedges in half so they roughly resemble quarter moons.) Put these pieces into the reserved coffee mixture and mix to coat evenly. Cover the bowl with plastic wrap and refrigerate for 2 hours.
• Remove the celery root from the coffee mixture and place it in the pot with the infused oil, set over medium heat, and bring the oil to 210°F (99°C). The oil will bubble around the vegetables. Turn the heat down to low and cook for 15 minutes. Use a cake tester to poke the celery root. It should be tender with a bit of firmness in the center.
• When the celery root is cooked, serve immediately or pour the entire mixture into a shallow brownie or cake pan to cool. The celery root will be in an even layer just covered with oil. Warm the celery root in its oil either on top of the stove or in a low oven (200°F/93°C) to serve.

CABBAGE, POTATO AND LEEK SOUP

Steps:

• Melt the butter in a large pot over medium-high heat, add the leeks and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until cabbage begins to caramelize, about 10 minutes.
• Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the desired consistency. Season with black pepper and serve, topped with cheese.

EASY SAVOY CABBAGE

Steps:

• Place savoy cabbage in a pot, cover with cold water, and bring to a boil. Cook for 1 minute, remove from heat, and drain. Rinse under cold water. Squeeze savoy cabbage as dry as possible with your hands.
• Melt butter in a pot and add savoy cabbage. Add cream and season with salt, pepper, and nutmeg. Cook until cabbage is soft and creamy, 2 to 4 minutes.

CELERY ROOT, RED CABBAGE AND POTATO COLCANNON

Steps:

• Place potatoes and celeriac in a saucepan and cover by an inch with water. Bring to a boil, add salt to taste, reduce heat to medium-low and cover partially. Boil gently until tender, 25 to 30 minutes. Drain, return to the pot and cover pot tightly. Let steam in the dry pot for 5 minutes.
• Meanwhile, heat olive oil over medium heat in a heavy skillet and add cabbage. Cook, stirring often, until it begins to wilt, about 5 minutes. Add caraway and salt to taste, and stir together. Cover and cook over medium-low heat, stirring often, until cabbage is very soft and fragrant, about 10 minutes. If cabbage begins to stick to the pan, add a little bit of water. Remove from heat. Taste and adjust seasoning.
• Heat milk and butter together until butter melts. Mash potatoes and celeriac with a potato masher or in a standing mixer fitted with the paddle, or put through a food mill. Add milk and butter and mix until smooth. Stir in cabbage and caraway and mix until well blended. Season to taste with salt and pepper. Serve hot.