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Photo: Eric Wolfinger
Active Time:25 minsTotal Time:1 hrServings:8Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hrServings:8
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr
Total Time:
1 hr
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8 ½cupswater, divided, plus more as needed2 ½poundsceleriac (celery root), peeled and cut into 1-inch chunks1mediumonion, diced6clovesgarlic, peeled¼cupsun-dried tomatoes2tablespoonsdiced celery plus 2 tablespoons finely diced celery leaves1tablespoonfreshly grated peeled horseradish1tablespoonextra-virgin olive oil2teaspoonscapers, rinsed¼teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
8 ½cupswater, divided, plus more as needed
2 ½poundsceleriac (celery root), peeled and cut into 1-inch chunks
1mediumonion, diced
6clovesgarlic, peeled
¼cupsun-dried tomatoes
2tablespoonsdiced celery plus 2 tablespoons finely diced celery leaves
1tablespoonfreshly grated peeled horseradish
1tablespoonextra-virgin olive oil
2teaspoonscapers, rinsed
¼teaspoonsalt
DirectionsCombine 8 cups water, celeriac, onion and garlic in a large pot. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium, partially cover and cook until the celeriac is tender, 30 to 40 minutes.Meanwhile, combine sun-dried tomatoes and the remaining 1/2 cup water in a small saucepan. Cook over medium heat until the tomatoes are fully rehydrated and the liquid is almost completely evaporated, 2 to 3 minutes. Drain any excess water. Transfer the tomatoes to a cutting board and let cool for 5 minutes. Mince them and mix with celery, celery leaves, horseradish, oil and capers in a small bowl.Puree the soup, in batches, until very smooth. (Use caution when blending hot liquids.) Return the soup to the pot to warm over low heat, adding water, if desired, to adjust the consistency. Season with salt. Serve the soup with the tapenade.To make aheadRefrigerate tapenade (Step 2) for up to 1 week.Originally appeared: EatingWell Magazine, December 2021
Directions
Combine 8 cups water, celeriac, onion and garlic in a large pot. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium, partially cover and cook until the celeriac is tender, 30 to 40 minutes.Meanwhile, combine sun-dried tomatoes and the remaining 1/2 cup water in a small saucepan. Cook over medium heat until the tomatoes are fully rehydrated and the liquid is almost completely evaporated, 2 to 3 minutes. Drain any excess water. Transfer the tomatoes to a cutting board and let cool for 5 minutes. Mince them and mix with celery, celery leaves, horseradish, oil and capers in a small bowl.Puree the soup, in batches, until very smooth. (Use caution when blending hot liquids.) Return the soup to the pot to warm over low heat, adding water, if desired, to adjust the consistency. Season with salt. Serve the soup with the tapenade.To make aheadRefrigerate tapenade (Step 2) for up to 1 week.
Combine 8 cups water, celeriac, onion and garlic in a large pot. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium, partially cover and cook until the celeriac is tender, 30 to 40 minutes.
Meanwhile, combine sun-dried tomatoes and the remaining 1/2 cup water in a small saucepan. Cook over medium heat until the tomatoes are fully rehydrated and the liquid is almost completely evaporated, 2 to 3 minutes. Drain any excess water. Transfer the tomatoes to a cutting board and let cool for 5 minutes. Mince them and mix with celery, celery leaves, horseradish, oil and capers in a small bowl.
Puree the soup, in batches, until very smooth. (Use caution when blending hot liquids.) Return the soup to the pot to warm over low heat, adding water, if desired, to adjust the consistency. Season with salt. Serve the soup with the tapenade.
To make ahead
Refrigerate tapenade (Step 2) for up to 1 week.
Originally appeared: EatingWell Magazine, December 2021
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Nutrition Facts(per serving)72Calories2gFat12gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
