BaltimOregon to Maine

I didn’t know what to do with the bowling ball-sized celeriac (celery root) I had in my crisper. Then I stumbled upon this Puree of Celery Root Soup recipe on the popular Seattle-based food blog, Orangette (The author Molly Wizenberg has a book out I want to read). The subtly flavored soothing soup went down almost as easy as baby food. I added extra celeriac and broth, threw in a potato, substituted Greek yogurt for skim milk and topped with grated parmesan (a requirement for most winter soups). The recipe comes from the New York Times, by way of The Red Hat Cookbook. Try it! You’ll like it. I just love celeriac in soups. Mild celery flavor, with hearty potato-like texture and heft.

Celeriac/Flickr Creative Commons/by rachel is coconut&lime