Celeriac

Potato, Leek and Celery Root Soup

4-6 c. vegetable or chicken stock
2-3 celery root bulbs, about 1 lb.
2 lbs. potatoes
2 medium sized leeks or onions
4 garlic cloves, chopped
2 tbs. olive oil or butter
¼ c. white wine
1 bay leaf
salt and pepper to taste
¼ c. half and half or cream

Scrub the potatoes and celery root, peel if desired and chop into small cubes.
In a large soup pot, sautee leeks or onions in butter or oil with a few pinches of salt and pepper, about 5 minutes until translucent. Add garlic and wine and cook until nearly dry. Add potatoes and celery root, stirring well, then add 4 c. stock and bay leaf. Cook for 30 minutes until vegetables are very soft. Puree half the soup in a blender or food processor, or mash with a potato masher. Return to pot, thin with more stock to the desired consistency, and simmer another 10 minutes. Season with salt and pepper to taste. Remove from heat, and stir in the cream just before serving.

Winter Salad with Celeriac, Beets and Apples

3 cups mesclun mix
3 cups baby spinach
½ medium celeriac bulb, shredded
1 small-medium beet, shredded
1 apple, chopped into small pieces
2 oz. crumbled chevre (optional)
¼ cup toasted walnuts (optional)
to taste- olive oil, balsamic vinegar, sea salt, black pepper

Put greens in a large salad bowl, drizzle with oil and vinegar, shake on salt and pepper. Toss well. Sprinkle on grated celeriac and beets, apples, cheese and nuts. Stir in toppings, or leave them scattered on top of salad. Serves 6.