Recipe by Justin Patterson, Hazelnut Kitchen, Trumansburg
Just in time for the cooler nights of fall, local root vegetables come on the scene for warming, creamy soups like this one. Celery root (celeriac) has a pungent flavor that is a mix of parsley and celery, with the texture that is close to a potato. The spice of the jalapeño calls for a medium-bodied red with soft tannins and solid red fruit flavors, like the Ryan William 2013 Cabernet Franc. That and a hunk of good local bread and butter and you’re all set for a perfect fall meal.
- 1 small onion, diced
- 3 garlic bulbs, diced
- 3 sprigs thyme, chopped
- 1 shallot, diced
- 1 small jalapeño, chopped
- 3 medium celery root, peeled and diced
- 1 small rutabaga, peeled and diced
- 3 small tart apples, diced Vegetable stock
- 1/2 cup olive oil
- Salt and pepper to taste
Sauté the onion, garlic, thyme, shallots and jalapeño in olive oil over medium heat until translucent. Add the celery root and rutabaga and simmer for 5 to 10 minutes. Toss in apples. Add enough vegetable stock to just cover the mixture and simmer until the vegetables are fork tender. Blend in a blender until smooth, adding olive oil, salt and pepper to taste. Garnish with a sweet pepper jam, spiced walnuts and red pepper chili oil.
This recipe was featured in our Wine 2018 Issue