Celeriac Bacon Hash
Adding celeriac to this simple hash creates a light, fresh fl avour contrast to the rich bacon and sweet potatoes. A perfect winter side dish to breakfast (you could even top with a poached egg), lunc...
Although celeriac is a knobbly, alien-like root, its flavour is phenomenal. It has a gentle celery taste and when cooked and blended with stock, makes for a delicious, creamy bisque.
Top it with a simple gremolata (a traditional Italian condiment made of chopped parsley, lemon zest and anchovies, typically served with braised meats) and crunchy, roasted pine nuts to brighten and elevate the flavours of this lovely soup.
Ingredients
- 1 tablespoon unsalted butter or olive oil
- 1 large leek, white and light green parts one, thinly sliced
- 5 garlic cloves, crushed
- 2.5 pounds (8cups) celeriac
- 1 two-inch chunk Parmigiano-Reggiano cheese — plus 1/4 cup grated cheese
- 2 cups chicken stock
- 1/2 cup pinenuts
- 1/4 cup extra virgin olive oil
- 1/4 cup parsley, coarsely chopped
- 1/4 cup dill, coarsley chopped
- 1/2 cup whipping cream (35%)
- salt and pepper to taste
- lemon zest to taste
Instructions
In a large saucepan, melt the butter. Add the leek and garlic and cook over moderate heat, stirring occasionally, until softened, approximately 5 minutes. Add the celery root, Parmesan chunk, stock and 5 cups of water and bring to a simmer. Cover and cook over moderately low heat, stirring occasionally, until the celery root is tender, approximately 40 minutes.
Meanwhile, preheat the oven to 375F. Spread the pine nuts on a pie plate and toast for 5 to 7 minutes, until golden. Set aside to cool. Place the oil, lemon zest, chopped parsley and dill into a small bowl and mix well to create the gremolata.
Remove the chunk of Parmesan and pour the soup into a blender and purée until smooth. Pour into a clean saucepan and stir in the heavy cream; season with salt and pepper and reheat, if necessary. Serve topped with the gremolata, grated Parmesan and toasted pine nuts.
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