Celery Root Potage with Fried Shallots, Fresh Sage and Apple Bit Créme Fraiche and Crispy Shallots

April 6th, 2012 § 0 comments

Serves 8

Ingredients

1 tablespoon butter
2 tablespoons olive oil
3 cloves garlic, chopped fine
1 medium leek, sliced thin
1 medium red onion, chopped small
2 small or 1 medium celery root (2-3 pounds total), peeled and cubed small
1 medium apple, peeled, cored and chopped
Salt
Cracked black pepper
¼ cup apple cider
2 cups vegetable stock or chicken stock
2 cups water
Apple Bit Créme Fraiche (recipe follows)
Crispy Shallots for garnish (recipe follows)
Fresh Sage Chiffonade for garnish
Nutmeg, freshly grated for garnish

Directions

In a large soup pot, heat the butter and oil on a medium high-heat. Add the garlic, leek and red onion and sauté until semi-translucent and slightly brown, about 4-5 minutes. Add the celery root and apple and sauté until apples begin to soften, about 2-3 minutes. Season with salt and cracked black pepper. Pour in apple cider and scrape any caramelized and dried bits stuck in the pan to loosen them into the liquid. Add the stock and water and allow to come to a boil. Reduce heat and simmer until the celery root becomes soft, about 20-30 minutes. Remove pan from heat and transfer half of the celery root potage into a food processor and process until smooth and creamy, being careful as the liquid is hot! Pour the smooth potage back into the chunky potage and stir gently until totally incorporated. Serve with a dollop of apple bit créme fresh and garnish with crispy shallots, fresh sage chiffonade and freshly grated nutmeg.

Crispy Shallots

Ingredients

½ cup olive oil
2 tablespoons oil of choice (walnut, sesame, almond or pistachio)
1 cup shallots, sliced in thin rounds
2 teaspoons fresh herbs of choice, chopped fine
Maldon salt

Directions

In a small skillet, heat the olive oil and oil of choice to a medium-high heat. Once hot, add the shallots and stir until they are completely coated with oil. Reduce the heat to medium. Stir the shallots often, slowly cooking until golden brown, about 15-20 minutes. Add the herbs in the last 5 minutes, making sure to coat them entirely in the oil. Remove from the pan and drain on paper towels. The shallots and herb bits should be crispy once they are placed on the paper towels and the oil has drained. Season with Maldon salt.

Apple Bit Créme Fraiche

Makes 1½ cups

Ingredients

1 cup créme fraiche
1 medium apple, peeled, cored and chopped superfine
2 tablespoons apple cider
1 teaspoon lemon juice
1 teaspoon lemon zest
½ teaspoon nutmeg
1 pinch of salt
1 teaspoon cracked black pepper

Directions

Mix together all the ingredients in a small bowl until smooth and creamy.

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