Chef Melissa Makarenko - Resto Gare September 8, 2014
Celery Root Soup
- 3 Tbsp olive oil
- 1 cup sliced leek
- 2 1/2 pound of celery root, cut into chunks
- 12 ounces Yukon gold potatoes
- 1 apple , Granny Smith, peeled cored diced
- 1 tsp green fennel seed
- 2 large cloves garlic, smashed
- 3 tsp kosher salt
- Salt and pepper
- 2 cups of water
- 1 cup of beer
- 2 cups veg stock
- Srirach to taste.
1) using a pot with a lid. Sauté leeks in oil, until sift and translucent, about 2 min. Add celery root, potatoes apples, garlic salt and pepper. Stir to coat vegetables with oil, add water and beer bring to a boils reduce heat and cook on simmer until vegetables just give when pierced about 20-25 min.
2) Remove 1 cup of the liquid from the pot, set aside. Using a blender purée soup until smooth. If the soup is to thick add the reserved liquid. Season to taste.
White wine gastrique
- 1/2 cup of sugar
- 1/2 cup white wine vinaigrette.
- 1/2 cup of white wine.
1) place all ingredients and bring to a boil until desired thickness.
Apple bacon chutney
- 3 large Granny Smith apples, cored diced.
- 1/2 cup white onion, diced
- 1tbsp minced ginger
- 1/2,cup orange, juice
- 1/3 cup cider vinegar
- 1tsp hot pepper flakes
- 1/2tsp salt
- 1/2 of raisins and bacon bits.
1) combine all ingredients, bring to a boil then reduce heat and simmer 30 min.
For the soup we served with pan seared pickeral. But it is only optional.