Celery Root with Leek One-pot Meal
Yield: 6 servings
Preperation time: 15 minutes
Cooking time: 30 minutes
Diet: Vegetarian
This is my favorite way of preparing celery and one that I go to over and over again. Celery Root also known as Celeriac (Apium graveolens) is a root vegetable in the Umbelliferae family, related to common celery (or what we know as the stalk variety of celery.)
Celery with leeks and quince are delicious and flavorful. Make this winter one-pot meal and you will be surprised how tasty it is.
Both come from different cultivars of the same plant. Also Leeks are incredibly versatile, adding unique, sweet, and mild oniony flavor to a huge range of dishes. I also use quince, it gives sweet and unique flavor. This is a simple winter one-pot meal recipe you can prepare easily. Make this delicious dinner recipe and your family will thank you for it.
WHY WE LOVE THIS RECIPE
Quick and easy one-pot preparation: Making this leek and celery soup is as easy as softening the vegetables, adding everything else to the pot, cooking it for a bit, then blending it up. You can do it all in one pot and a blender (or immersion blender).
Lots of vegetables: By looking at the ingredient shot below, you can see that this soup is absolutely packed with potatoes, leeks, and celery. It's a tasty way to get some green in your diet.
Vegan friendly: This soup is nearly completely vegan, with just one dairy-containing ingredient (butter), that can be easily swapped out for a plant-based butter.
Naturally gluten free: Thanks to the potatoes, we don't need any flour to help this soup achieve a creamy texture.
Great way to use up leeks and celery: Look, we've all thrown out celery we had great intentions for, but ended up sitting in the bottom of our fridge. We also love the taste of leeks, but it can be hard to fit them into a recipe. This soup is a great way to use them!
1 Celeriac (500g)
2 Leeks (500g)
1 Carrot
2 Quince (500g)
1 Tsp Salt
1 Tbsp Tomato paste
5 Tbsp Sunflower oil (You can use any vegtable oil - Preferably olive oil)
List of ingredients
Directions
Cut the stalk of celeriac and peel the exterior off the bulb. Use celery's youngest stems and leaves. Cut them in to small pieces. As you peel the area where the roots at the bottom were attached, you may have to take a little extra to eliminate all of the pithy brown fissures. Cut the celery root into 1-inch cubes.
Cut the leeks green leaves into small pieces. Roughly chop the leek stalks.
Step 1
Step 2
Step 3
Cut the quince into four and remove the seeds. Cut each part into 3 to 5 pieces.
Step 4
Step 5
Step 6
Peel a potato and cut into 1-inches cubes
Peel the outer skin of the carrot and cut it into small pieces.
Fry chopped celery stalk and leaves. Add 1 Tbsp tomato paste after 3 minutes. Add the chopped carrots and mix it after another 3 minutes. Add chopped leeks and fry it 5 minute more. Add celeriac and quince into the pot. Add two bowls of water. When the food starts boil, cook it on low heat for 15 minutes.
Wait 15 minutes before serving your celery roots.
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