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?





 

Sweet Pea Soup For Spring

Spring, what Spring?











That's the feeling here in cold, cloudy Canberra at the moment.

Our long awaited long-weekend promises wind, rain and sundry other nasties instead of soft Spring sunshine and open windows. Sigh...

To combat the blues that the weather is bringing, I decided to cook some greens to lift my spirits and remind me that Spring is really here.

Fresh little peas and crisp, sweet lettuce are some of the delights of the season. It's a bit early still in my garden, but the local markets are bursting at the seams with fresh veggies just waiting to be consumed by healthy appetites.

In a brave move away from stick-to-your-ribs hearty winter meals, I decided to go with a soup I first made for one of my apprenticeship exams, Fresh Pea and Lettuce Soup. Lovely and light, soft and silky, fresh and fabulous! The perfect light lunch or first course for a Spring feast.

Now, don't screw up your nose at cooked lettuce. Just because you haven't tried it before doesn't mean it isn't any good. Trust me. There are references to lettuce soup in ancient Roman cookbooks, and even Escoffier included several recipes in his repertoire. So with a pedigree like that, you might want to be brave and give it a go yourself.

Fresh Pea and Lettuce Soup

500g fresh garden peas
(or you can use frozen, just don't tell anyone)
Half a head of lettuce
1 white onion
500ml chicken stock
100-250ml lactose free cream
Few stems of mint
salt
1/2 - 1 tsp white castor sugar



Chop the white onion quite small, and sweat it down in a splash of oil or butter. You don't want to brown it at all, just cook it down slowly to soften it and bring out the natural sweetness. When it's about halfway done I like to pop in a couple of stems of mint and let them wilt down too as they release their flavour. Pull out the stems before the next step.

Pour in the stock, bring to the simmer, then add in the peas. The tender peas shouldn't really need cooking, just heating all the way through. Try not to let them boil away as we want to keep a vibrant flavour and colour.

Once well heated, take it off the heat and add in the shredded lettuce and stir it through. The heat in the stock and peas will quickly wilt the lettuce down. Pop in a dozen or so mint leaves, and the cream - starting with a small amount.

Blend the soup thoroughly. You want a soft silky texture, not gritty from unmashed pea skins. Add in more cream as needed to get a nice light soup.

Taste for seasoning. You'll certainly need the salt to carry the flavours, you might need a pinch or so of sugar to boost the natural sweetness, and if necessary, you could add a tiny splash of WHITE balsamic for a bit of sweet acidity. If this is served cold, you'll need to taste it again after chilling as flavours tend to dampen in the fridge.

I also made some prosciutto shards by baking some slices in the oven until crisp and earthshatteringly crunchy, and some parmesan crisps by piling finely grated shreds onto a baking sheet and baking until just starting to melt together. Just for some gratuitous foodie bling.

I love this soup cold, but it's lovely warm too. Not hot, just nicely warm- the way the sun should be at this time of year. Gentle and mild, like the flavours of the lettuce and peas smoothed out with cream.

A big, thick Winter soup is usually served in a big, thick bowl- but this is a light, fresh Spring soup so I served it in a glass to reflect that - and to thumb my nose at the sleet outside!

So, my Dearest Readers,

have you ever eaten cooked lettuce, and how are you spending your long weekend?