Look, I love my veggie delivery bin. It means that I don’t have to go for a half-hour-long walk in the sleet and the slush and the insanely cold weather just to pick up a few carrots. Come rain, snow, or ridiculous ice-storm, my groceries are delivered to my doorstep on Tuesday evening, and within hours, I’m cooking up a storm.
But the thing is, sometimes I forget to customize my bin. I get a reminder email about it on Friday, which I usually forget about immediately, and I’m lucky if my roommate reminds me again Sunday night. And on the weeks that I forget to modify the bin, it’s pretty much just the tuber “delights” that Ontario has to offer in winter — i.e. a bin full of radishes, turnips, and rutabaga.
A similar thing happened last week, when I received not one but two giant bulbs of celery root (also called celeriac). Have you ever seen celeriac? It looks a little bit like a dried brain with feelers, rolled in dirt. Thankfully, after the roots had been rinsed and peeled, they were looking much more like something I could work with, and their faint scent of celery, but milder and sweeter, was starting to grow on me. I decided to do with them what home cooks since the dawn of time have been doing for ugly-but-promising vegetables: put them in soup.
The results were fantastic! The celeriac potato soup came together very quickly, and was creamy and stick-to-your-ribs rich. Potato soup can sometimes be pretty one-dimensional, but the celeriac gave the soup just a bit of sweetness and bite. For a richer soup, you might consider using butter to sautee the veggies, or a drizzle of olive oil on top of the finished product, or even a little (gasp) cream at the end, but I liked it just fine as-is. In fact, I enjoyed the soup so much I even ordered celeriac on purpose for my next delivery!
Sorry again that January’s been so slow for posts; I promise there’s lots to come next month!