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Categories:Viewed: 104 - Published at: 6 years ago
Ingredients
- 1/4 cup extra-virgin olive oil, plus 2 tablespoons for drizzling
- 1 small onion, peeled and minced
- 1 clove garlic, chopped
- 1 leek, trimmed, cleaned, and finely sliced
- Salt and pepper, for seasoning
- 1 medium-sized potato (any kind will do), peeled and diced
- 2 1/2 cups water, divided
- 1 celery root (about 2 1/2 pounds), peeled and diced (or swap in another root vegetable)
- 1 large turnip (about 1 1/2 pounds), peeled and diced (or swap in another root vegetable)
- Optional garnishes, listed in step 5 below
Method
- In a large heavy-bottomed pot, like a Dutch oven, heat the oil gently. Add onions, garlic, leeks, and a pinch of salt and saute gently until the alliums are soft and translucent.
- Add the diced potato and enough water to cover the potatoes, about 1/2 cup. Add another pinch of salt and simmer for about 10 minutes.
- Now add the celery root and turnip and add just enough of the remaining water to cover the vegetables. Add a pinch of salt and simmer until all the vegetables are cooked through and tender.
- Remove from the heat and puree: in a food processor, a blender, or with an immersion blender. Puree until really smooth and not chunky at all. Taste for seasoning.
- Eat with a drizzle of olive oil and a sprinkle of herbs or any other garnishes you like: crispy pancetta or bacon lardons; finely diced shallot or chives; a dollop of sour cream, Greek yogurt, or creme fraiche in place of the olive oil; a little grated Parmigiana cheese or any hard aged grated cheese; a sprinkling of Aleppo or Urfa pepper.
