Celeriac, Beet & Potato Salad with Horseradish Vinaigrette

IMG_3190

Today I felt like having a salad for dinner. I made this one with thinly sliced beets which I just pan-roasted, roasted baby potatoes, celeriac ribbons and arugula. A semi-warm salad perfect for the beginning of spring since it is still quite cold here.

This recipe serves 3.

Ingredients:

For the salad:

5 small beets (I used 3 yellow, 1 candy cane and 1 purple)

500grs of baby potatoes, washed and sliced in half

1/2 celeriac

100grs of arugula

Olive oil

Salt

For the horseradish vinaigrette:

1/3 of a cup of olive oil

1/3 of a cup of apple cider vinegar

1 ½ tablespoons of honey

1 tablespoon of horseradish

1 teaspoon of mustard

Salt

Pepper

 

To make the vinaigrette, just place all of the ingredients in a jar with a lid, cover it and then shake it to emulsify it.

Add about 2 tablespoons of olive oil to a large pan over medium heat. Once it is hot, add the baby potatoes and a pinch of salt. Cook while tossing from time to time until the potatoes are golden outside and fully cooked on the inside. The time will depend on the size of the potatoes. Set them aside.

Peel the beets and using a mandoline, finely slice them. Set them aside. I kept and cooked the different color of beets separate so that the purple beets wouldn’t stain the others but you don’t have to.

Add about 1 ½ tablespoons of olive oil to the same pan where you cooked the potatoes, add the yellow beets and cook while stirring for about 5 minutes until they cooked but still have a crunch. If you sliced them paper thin they will take less time. Add some salt.

Do the same for the candy cane beet and for the purple beet. Set them aside

Once the beets are cooked, start prepping the celeriac. You only need half of it, the other half you can reserve for another recipe. Peel it and slice it into about 1 cm pieces. Then using a potato peeler just shave it to create ribbons.

Place the celeriac ribbons, potatoes, beets and arugula in a large bowl. Add the vinaigrette and toss to coat. Serve among 3 plates and eat straight away.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Cauliflower Celeriac Soup with Savory Granola & Crispy Kale (Vegan)

IMG_8386

I had been wanting to try nutritional yeast for a while now. I found it at Eko Plaza and it is called Edelgistvlokken in Dutch. If you have never heard of it, it has a nutty and cheesy flavor and you can sprinkle it over food as if it was parmesan cheese. It is high in protein and a good source of B vitamins. I first tried it on popcorn and really enjoyed it. And the savory granola I made with it is quite addictive. You can eat it as a snack but this time I decided to serve it over soup. It adds a nice crunch to it.

FullSizeRender

This recipe makes 2 large bowls.

Ingredients:

For the soup:

½ cauliflower, chopped

1 celeriac, peeled and sliced into chunks

1 ½ liters of vegetable stock

½ teaspoon of garlic powder

½ teaspoon of onion powder

½ teaspoon of celery salt

For the savory granola:

½ cup of oatmeal

½ cup of nutritional yeast (Edelgistvlokken in Dutch)

¼ cup buckwheat

1 teaspoon of sumac

Pinch of salt

Pinch of pepper

Pinch of garlic powder

Pinch of onion powder

¼ cup of olive oil

2 tablespoons of pumpkin seeds

For the crispy kale:

1 cup of shredded kale

1 tablespoon of olive oil

Pinch of lemon pepper

Pinch of salt

 

 

To make the granola, preheat your oven to 180C/350F. Line a baking tray with parchment paper. Mix all of the ingredients for the granola in a bowl and then spread it over the prepared baking tray. Bake for 15 minutes, stirring half way through. Then allow it to cool down. Leave the oven on to bake the kale.

To make the crispy kale, mix the kale with the olive oil, lemon pepper and salt. Spread the kale in a single layer on a baking tray lined with parchment paper. Bake for 10 minutes until the kale becomes crispy (the time will depend on your oven, so check from time to time so it doesn’t burn).

For the soup, place the chopped cauliflower, celeriac, vegetable stock, garlic powder, onion powder and celery salt in a medium saucepan. Let it simmer for 15 minutes over medium heat. Then blend it until smooth. Taste for salt.

Serve the soup with some of the savory granola and crispy kale. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Celeriac & Pear Soup with Roasted Pumpkin seeds, Pear chips and Chives

Celeriac pear soup

This was my lunch today. A creamy soup which is subtle in taste. I guess I was not done making fruit chips since now I made them with pears.

This recipe serves 2.

Ingredients:

For the pumpkin seeds:

4 tablespoons of pumpkin seeds

Pinch of salt

Pinch of paprika powder

Pepper

1 tablespoon of olive oil

For the soup:

1 medium white onion, chopped

1 garlic clove, minced

1 celeriac, peeled and chopped

3 Bosc pears (peeled, cored and chopped)

1 ½ litters of vegetable stock

Salt to taste

2 tablespoons of olive oil

1/4 cup of cream

For the pear chips:

1 Bosc pear, thinly sliced with a mandoline

1 cup of water

1 cup of sugar

Extra:

Chives for decoration

 

Start by making the pear chips. Preheat the oven to 110C/230F. Line a baking sheet with parchment paper. Make a simple syrup by mixing the water with the sugar in a saucepan over medium heat. Stir until the sugar has dissolved. Then transfer it to a bowl. Dip the pear slices in the syrup and then shake off any excess liquid. Spread them on the prepared baking sheet. Bake them for 1 1/2 hours. About 1 hour into the baking, lift each chip so they are not sticking to the parchment paper.

To roast the pumpkin seeds, mix them with the paprika powder, salt, pepper and olive oil in a small bowl. Spread the seeds in an oven sheet lined with parchment paper. Roast them for 15 minutes at 180C/350F. Set them aside.

Pour the olive oil into a medium saucepan over medium heat. Add the onions and let them cook for 4 minutes. Then add the garlic and cook for an extra minute. Add the chopped celeriac, pears and stock. Let it simmer for 20 minutes.

Once the 20 minutes are up, blend it until smooth. I used an immersion blender.

Add the cream and let it cook for another 5 minutes while stirring.

Taste for salt. Divide the soup into two bowls. Top them with the roasted pumpkin seeds, pear chips and chopped chives. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Celeriac, Pea & Arugula Soup with Sumac Roasted Chickpeas

IMG_9485

I made this soup about a month ago and now I’m craving it again. The temperature has gone down quite a lot in the past few days. It feels as if we jumped straight into winter. Brrr! So comfort food season has officially started and a creamy soup hits the spot. This is a very healthy soup. The celeriac provides enough creaminess without having to add any cream. I love the lemony roasted chickpeas and I like the texture of the feta as it kinda melts in the hot soup.

This recipe serves 2.

Ingredients:

For the Chickpeas:

100gr of canned chickpeas

1 tablespoon of sumac

Pinch of lemon salt

Pepper

Drizzle of olive oil

For the soup:

1 large white onion, chopped

1 garlic clove, minced

1 celeriac, peeled and chopped

1 ½ litters of stock (vegetable or chicken)

1 cup of frozen peas

A handful of arugula

Salt to taste

2 tablespoons of olive oil

Extras:

100gr of feta, crumbled

Cayenne

 

Mix the chickpeas with the sumac, lemon salt, pepper and olive oil in a small bowl. Spread the chickpeas in an oven dish lined with parchment paper. Roast for 20 minutes at 180C/350F.

Pour the olive oil into a medium saucepan over medium heat. Add the onions and let them cook for 4 minutes. Then add the garlic and cook for an extra minute. Add the chopped celeriac and stock. Let it simmer for 20 minutes.

Once the 20 minutes are up, add the frozen peas. Let them sit for a minute in the soup. Turn off the heat, add the arugula and blend it until smooth. I used an immersion blender.

Pass the soup through a sieve and pour it back into the saucepan. Let it reduce over medium heat for 10 minutes. It will thicken nicely.

Taste for salt, keep in mind that the feta will give some saltiness. Divide the soup into two bowls. Top them with the crumbled feta, roasted chickpeas and a sprinkle of cayenne. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Celery Root and Potato Gratin with a Pecan Thyme Crust

IMG_9130

I saw celery root at the market the other day and my hubby told me he had never eaten it before so we got it. It has been ages since I ate or cooked with it and a creamy and crunchy gratin was the perfect way to use it. We ate it as a main course with a simple salad, but it’s also nice to accompany it with some meat.  It makes a great side dish for the holidays.

IMG_9129

Ingredients:

1 celery root, peeled and thinly sliced

600gr of potatoes, peeled and thinly sliced

1 tablespoon of butter

2 shallots, minced

Sprinkle of garlic powder

5 sprigs of thyme

200gr crème fraiche

250gr cream

½ teaspoon of salt or more to taste

Pepper

For the crust:

70gr of pecans, chopped

½ cup Panko

40gr grated Parmesan cheese

¼ cup breadcrumbs

10 sprigs of thyme

½ teaspoon of salt

Pepper

 

Preheat the oven to 180C/350F

Peel and thinly slice the celery root and potatoes. You can use a mandolin or a knife.

Melt the butter in a pan, add the shallots, thyme and garlic powder. Cook until the shallots are translucent.  Remove from the heat.

In a large bowl, mix the crème fraiche, the cream and the melted butter mixture. Add salt and pepper and the sliced celery root and potatoes. Mix with your hands until all the slices are coated.

Coat an oven dish with butter. Then arrange the slices of celery root and potato. With the help of a spatula, scrape all off the cream from the bowl and pour into the oven dish. Shake the dish a bit to let the slices settle.  Bake until the potatoes are tender, you can pierce them with a knife. It will take about 1 hour

To make the crust, just mix all of the ingredients in a bowl. Sprinkle the crust over the gratin and then broil until golden. Be careful not to burn it.

Serve warm.