Beet and Celery Root Bisque

Beet and Celery Root Bisque

Beet and Celery Root Bisque

When I encounter dishes with such intense color I figure it means one of two things, it’s really good for you, or it may kill you. In this case it is the former, and is packed with antioxidants, and the B vitamin folate. The bisque also calls for Meyer lemon, which is sweeter, and has a less acidic flavor than your average lemon, usually of the Lisbon or Eureka variety.

Big Thanks to SCR Technologies

This recipe (quite literally) is brought to you by the guys at SCR Technologies. A big thanks to them for putting together the new CC site. These guys were honestly a joy to work with–if you need to have a new website built, are looking for hosting, or have nearly any other web related needs, I would highly recommend checking them out. They were in constant contact with me through development and delivered on every aspect I was looking for. Email me or them for more info.

Ingredients:

Bisque

  • 3 beets, topped, peeled, and quartered
  • 1 medium celery root, topped, peeled, and chopped
  • 1 bulb fennel, trimmed and chopped, reserving some leaves
  • 2 shallots, finely chopped
  • 4 cloves garlic, minced
  • 6 cups chicken stock
  • Juice of 1 Meyer lemon
  • 1/4 cup crumbled goat cheese
  • salt and pepper

Instructions:

For the Bisque

Sauté the shallots and garlic in two tablespoons of olive oil in a large pot for about five minutes; season with salt. Coarsely chop the peeled celery root and fennel, reserving two tablespoons of fennel leaves. Peel and quarter the beets. Stir the celery root, fennel, and beets into the sautéed shallots. Add six cups of chicken stock and the juice of one Meyer lemon. Bring the bisque to a soft boil, then simmer, covered, for about thirty minutes, until the beets are soft. Blend the bisque in batches until smooth, then return it to the pot used to cook it in.

For the topping, coarsely chop or crumble one quarter cup of goat cheese and two tablespoons of fennel leaves then mix. To serve, top each bowl of bisque with the goat cheese mixture and fresh cracked pepper.


Recipe ID: 212


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