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Carolina Kitchen: Celeriac puree with smoked trout & fresh dill

Carolina Kitchen: Celeriac puree with smoked trout & fresh dillby Corner Kitchen, Chef Josh Chapman

by Corner Kitchen, Chef Josh Chapman

Ingredients

For Soup

  • 3/4 lb.Celery Root (peeled and chunked)
  • 1 Russet Potato (peeled and chunked)
  • 1 medium sized Yellow Onion (coarse chop)
  • 2 ounce Olive Oil
  • 1 Tbsp Garlic (minced)
  • 6 cups Water
  • 2 Bay Leaves
  • 1 cup Heavy Cream
  • To taste Salt and Pepper

For Garnish

  • Fresh Dill
  • Smoked Trout, cut in diamonds

Instructions

  1. Sauté the onions in the oil for color.
  2. Add the celeriac, garlic and the water.
  3. Add the Bay Leaves.
  4. Cook until the celeriac and potato are tender.
  5. Remove bay leaves and puree.
  6. Add the Cream to finish and adjust seasoning.
  7. Garnish.
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