Everything is better with bacon!
- Celeriac is also known as: Celery Root or Knob Celery
- Origin and cultivation: a special variety of celery that is grown for the root rather than the stalks, has been cultivated in Europe for hundreds of years
- Availability: year-round
- Appearance: big ugly knobby root that is a little bigger than a softball, with a dirty brown colored skin
- Flavor: has a nice celery and parsley flavor and can be eaten raw or cooked
- Trivia: unpopular only because it is ugly before it is peeled
1 big celeriac (2 pounds)
2 cloves of garlic, minced
1 tablespoon of butter
3 pieces of cooked bacon, chopped
1 quart of chicken stock
3 tablespoons of crème fraîche
Salt and pepper
Chop the tough outer green leaves and bottom bulb from the leeks and discard. Clean the leeks well and chop.
Peel the celeriac and cut into 1 inch cubes.
In a medium sized pot, heat the butter on medium-low and add the leeks and garlic and cook for 5 minutes. Then, add the celeriac, stock, salt and pepper. Bring to a boil, then put heat on low, cover, and simmer for about 25 to 30 minutes until the celeriac is tender.
Remove from heat. Add the crème fraîche, then use a hand blender to purée.
Garnish each bowl with bacon.