-1/2 c. mayonnaise
-2 T.Dijon mustard
-1 T. fresh lemon juice
-2 T. chopped parsley
-1 lb. celery root – quartered, peeled, and coarsely grated just before mixing
-1/2 tart green apple, peeled, cored & julienned
-Salt and freshly ground pepper
Combine the mayonnaise, mustard, lemon juice and parsley in a medium-sized bowl. Fold in the celery root and apple and season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour. Enjoy!
-2 T. butter
-2 T. olive oil
2 leeks, cleaned & chopped
-2 garlic cloves, peeled & thinly sliced
-One large celery root (about 3 lbs.) peeled & cubed
-3 c. chicken stock or water
-1 to 1 1/2 t. freshly-ground white pepper
-scant 1/8 t. chile powder
In a large pot, melt the butter with the olive oil. Add the leeks and cook for about five minutes, stirring frequently. Add the garlic cloves and season with salt, and continue to cook until the leeks and garlic are soft and translucent. If the pot begins to brown too much on the bottom as they cook, add another pat of butter or pour of olive oil.
Add the celery root and stock or all water. Bring to a boil, and then reduce to a strong simmer. Cook, with the lid to the pot ajar on top, until the celery root pieces are soft and easily pierced with a paring knife, about forty five minutes.
Add white pepper and chile powder, the purée using a hand mixer, or let the soup cool to room temperature and whiz in a blender until smooth. Taste and season with additional salt and pepper if desired. If the soup is too thick, it can be thinned with additional stock or water.
To serve, rewarm the soup in a saucepan and ladle into bowls. Enjoy!