5 mins, until the celery root is tender.
To make
edges. Peel the celery root and cut it in 1
Peel the celery root and dice into 1/2-
o a simmer, add celery root pieces, and simmer until soft
day.).
2. FINISH SOUP Remove bones from slow cooker
teaspoons Bonito Fish Powder soup stock.
Stir gently, cover
0 seconds. Place the celery root, stock, salt and cayenne pepper
Scrape burdock root with the back of a
parsnip, turnip, parsley or celery root, and celery and cook, stirring
Place the parsnip, carrot, celery root, onion, bacon and bay leaf in a saucepan and cover with 2 cups water. Bring to a boil and simmer for 25-30 mins.
Add the potatoes and mushrooms and simmer 15-20 mins, until tender.
Remove the bacon and bay leaf from the soup. Finely slice the bacon and saute in a frying pan for 4-6 min, until crisp. Blend the soup using an immersion blender until smooth. Stir in the cream and season. Divide the soup between 4 bowls and garnish with bacon and chives. Serve.
ntil transparent.
Add coriander root and cook for 1 minute
lightly. Remove half of the root vegetables from the saucepan with
ay leaves, leeks, carrots, celery root and garlic. Season with salt
et aside.
Scrub burdock root skin. Cut into 1 1
edium heat.
Add celery root, apples, and onion. Cook until
dd the green beans, celery root cubes, carrots, leeks, onion, parsley
iddle. Add the chayotes to soup.
Peel and cut into
Heat the butter and oil in a large saucepan with a well fitting lid. Add the onion and cook until soft. Add the celery root and potato to the pan and stir well. Cook covered over medium low heat for 10 mins, shaking the pan from time to time. Add the apple and the chicken stock, bring to a boil and simmer uncovered for 15 mins. Add the crumbled cheese and stir. Serve in bowls sprinkled with the rest of the cheese.
dd carrots and celery to soup. Simmer for 45 minutes
o cool.
FOR THE SOUP:
While tortilla strips bake