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Newspaper
Cedar Rapids Gazette
Location
Cedar Rapids, Iowa, United States of America
Date
Feb 05, 2015
Page
13
The Gazette KCRG TV9 Cook Club features celery root as February's vegetable of focus. The piece praises its earthy flavor hints of fennel and truffle, notes its nutrient richness, and suggests methods from peeling to roasting and soup with chickpea croutons.
The Gazette KCRG-TV9 Cook Club promotes this month’s Celery Root Soup with Chickpea Crouton recipe. Find it online at Thegazette.com Living and share results via social media on Facebook Instagram and Pinterest with the Gazette Cook Club.
Three beer options complement the earthy celery root and roasted chickpeas. Founders Dirty Bastard is a seven malt Scotch style ale. Samuel Smith's Nut Brown Ale is a dry nutty English brown. Sierra Nevada Porter offers a malty medium-bodied roasted-sweet finish.
The recipe suggests using 1 1/2 cups coarsely chopped walnuts instead of chickpeas. After coating with olive oil and spices, roast at 375 degrees for 10 to 12 minutes, stirring at the five minute mark. Water or stock can substitute chicken or vegetable stock.
A quick tip suggests using a food processor to shred celery and potatoes to speed up cooking. Since the vegetables will be pureed, initial size is less important, allowing faster prep and softer results.
A video guide demonstrates peeling celery root with practical steps and tips. Viewers learn how to remove the tough outer layer and trim root vegetables for clean prep and cooking use. The technique focuses on safety, efficient knife work, and uniform pieces.
Hearty celery root soup blended smooth with lemon, potato, and parsley in chicken or vegetable stock. Topped with crisp chickpea croutons flavored by lemon zest and a bright pesto drizzle for serving.
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