I have always considered myself quite a nice person. I like food of all shapes, flavours and colours. From every country and continent. I don’t discriminate, I am an equal opportunity eater. It’s only the doctors who say I’m intolerant. And certain foods who refuse to tolerate me. They certainly refuse to recognise and respect my right to eat them without major physical discomfort and distress.


Gluten and lactose are not my friends.


Despite the negative attitudes surrounding me from many of those I love best, (cakes, ice cream, hot toast) I decided to become a chef. Not always easy when you live in a bread and milk filled world. I like to think that this has helped me become a better person as I embrace my differences and refuse to let the gluten get me down. I believe InTolerance. I am the InTolerant Chef.

Food should not be about what you can’t eat, but what you can and what you enjoy eating. This blog is about my journey of cooking and eating and discovery. It’s not a definitive guide to allergy awareness nor do my intolerances make me an expert. Your body is your responsibility, not mine. I only know what works for me.


I can tell you this..... No glutens were harmed in the making of this website.

Showing posts with label celariac puree. Show all posts
Showing posts with label celariac puree. Show all posts

July 17, 2014

Truffled Celariac Soup




One of my personal joys in Winter is the availability of all the wonderfully seasonal Root Vegetables


Parsnips, turnips and swedes are all lovely, but one of my absolute favourites of all is the Celariac. A Celariac is a big, ugly, hairy ball that really doesn't look very appetising, but don't be put off by it's ugly exterior, this humble veggie is a surprise package indeed!

Sweet, mild, nutty and earthy- a delicate flavour, but one that stands up well next to strong dishes like roast beef, steak or even with blue cheese. Whether raw in a traditional French remoulade, or soaked and pureed as I've done today, this undistinguished little veggie should definitely not be underestimated



I often find that Celariac are sold per item not by weight, and as the price at the start of the season hovers around $8 each, I try and find the biggest one on the stand. I was picking through the display trying to find a nice one, when right on top I spied a beauty the size of an rockmelon! I'm only 5'1, and my arms don't reach too far, so I had a dilemma. Now, I admit, I'm not too proud to look silly in in pursuit of culinary joy- don't judge me- and I was determined that baby was going to be mine.

I tried standing on tiptoes- no good. I tried jumping- no good. I then tried strategically removing lower celariacs, hoping to cause an avalanche of sorts with my prize carried to me triumphantly on the crest of the wave- nope, just a few falling on the floor that I had to pick up. Finally I spotted a storeman who was luckily much taller than I and could pluck my celariac from the peak and into my arms- Yes!
Ignoring the stares of slightly bemused shoppers, I bore my behemoth 2 kilo celariac away while dreaming about what it would become in my kitchen....mmmmmm....



Now I do apologise Dear Readers, I seem to be missing some of my usual step-by-step photos somehow, but as this dish is really just so simple I don't think it will be a problem today


Truffled Celariac Soup

Celariac
lactose free Milk or Cream
Truffle- if lucky enough to have some on hand
Truffle Oil
Salt- preferably yummy truffle infused
Lemon


Cut your lemon in half and squeeze into a bowl of water

Peel your celariac quickly, and pop each piece as you go into the acidulated water to stop it oxidising and going a yucky brown colour




I always prefer to steam the celariac as I find that boiling really makes it soggy and dilutes the delicate flavour. As this is to be pureed, steam until it's very tender indeed so it will break down well




See how dry this is, not soggy at all




Blend the celariac with the milk or cream to a silky smooth puree




See how gorgeous- not a lump in sight!




At this stage the puree can be used in so many wonderful ways...
Folded through mashed potatoes for a nice change, perfect under seared scallops to match the sweetness, or even a bit of crumbled blue cheese folded through would make it a great side for roast beef




Winter time is Truffle time here in Canberra, and we are lucky enough to have fresh truffles available at the markets for a few weeks- sublime! As the season is rather short lived though, and for those unable to get such goodies, there are a lot of truffle products on the market so you can get your truffley fix. One of my favourites is Truffle Salt, the flavour really permeates through so when it dissolves into the food the flavour is carried subtly through as well




Another goodie is this Truffle Oil- rich and earthy, not artificial tasting like some on the market either




Heat the puree through gently without boiling, adding just enough milk/cream to bring it to your desired consistency. Season well with the truffled salt, then drizzle generously with the truffle oil- just because you can :)




A final flourish of truffle or truffle salt on top, and TaaDaa! I know truffles are pretty special, but who would have guessed that under the ugly exterior the Celariac hid such a tasty, luxurious interior?
This dish is a great starter to a dinner party, or just serve for your own weekday lunch as I did- just because you can :)



So Dear Readers, what are your favourite root veggies, and are you willing to make of a fool of yourself for Culinary Joy?





 
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