I used my mom's old hand mixer to blend them up "just so", keeping a bit of texture. I did keep the white potato them, using some Eastern White Potatoes, but used a delicious combo of coconut milk, olive oil, and the cozy herbs of the season: rosemary and thyme! Last year we went WAY out there, so I wanted to reign it in just a tad and get back to my roots. You know I actually debated on making a classic (vegan) buttermilk ultra-smooth mashed potato recipe or one a little fancier to share with you this year. This plant-based cream cheese uses cashews and coconut to create a luxurious cream cheese without any oil. The way to guarantee some subtle quality texture is to LEAVE THE SKIN on the potatoes! We all know I DO NOT have time for peeling anything and I'd never waste the precious skin of our lovely produce options (looking at you kiwi and mango skins!) With your choice of thyme, rosemary, chives, and/or oregano from the cookbook Crave, Eat, Heal by Annie Oliverio recipe shared by Glue & Glitter. I need some texture (not always I'll take mashed potatoes any way!). I think it goes along with my whole " soup and smoothie" dislike. There was no texture they were so smooth! I'm all for ultra-smooth mash, but I also love some texture, some rustic texture. While I was growing up and eating gallons of my grandpa's FAMOUS decadent, buttery, ultra-smooth mashed potatoes during the holidays, those were like edible clouds. From evoking all the fall and winter holiday feels to just a hearty " stick-to-your-bones" nourishment. Besides mac and cheese, I think mashed potatoes just have to be one of the coziest comfort foods. We all know how much of a potato addict, queen, obsessed-lover I am and as of last year, you also know that my love for mashed potatoes runs deep. It's also delicious when paired with crispy tofu pancetta or a spoonful of freshly made vegan pesto.An easy and delicious dinner side dish recipe for Rustic Rosemary Thyme Mashed Potatoes! They're gluten-free, vegan, paleo, and allergy-free perfect for the holidays or as a simple healthy take on classic comfort food! Top this soup off with a squeeze of fresh lemon juice, homemade cashew cream, and chopped fresh parsley. Serving suggestions for vegan celeriac soup Once the celeriac is cooked through, turn off the heat, remove the bay leaves, and blitz until smooth using a hand blender (you could also transfer to a larger, more powerful blender).Īdjust the seasoning and serve. If necessary, add a little more water or stock. Start with half of the zest and build from there depending on how much lemon flavour you want to come through.Ĭook for another 5 minutes or until the celeriac is tender. Stir well, bring to a gentle simmer, and cook for 20 minutes.Īfter 20 minutes, stir in the lemon zest and plant-based milk. Stir well and cook for a couple of minutes.Īdd the vegan stock, dried thyme, bay leaves, and nutritional yeast. Next, add the diced celeriac, apple, and potato. Season with salt and pepper and cook for 5-6 minutes, stirring now and then until they start to soften. Heat the oil in a large saucepan on medium heat and add the chopped onions. How to make vegan celeriac soup with apple, lemon & thyme Lower in carbs than potatoes or other root vegetables, it is a popular replacement for use in side dishes such as mash. Is celeriac good for you?Ĭeleriac is high in fibre, low in fat, and packed full of healthy nutrients. While celery stalks are great for adding base flavour to soups, stews, risottos, and sauces – not to mention a key component of a Waldorf salad – celeriac is a star ingredient in its own right. Are celery and celeriac related?Ĭelery and celeriac are closely related, however they are used very differently in the kitchen. Its creamy texture makes it perfect for mashing, roasting, or blending up into a smooth soup like this one. What is celeriac?Ĭeleriac or 'celery root' is a root vegetable with a rough, knobbly exterior and white flesh on the inside.Ĭeleriac is very similar in taste to crunchy celery stalks, but with a slightly earthier and nuttier flavour. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips. For more simple soup ideas, see these recipes for vegan pea and mint soup and spicy pinto bean soup. I like to add a diced potato to help thicken it all, before removing the bay leaves and blending until very smooth. Even the lemon zest is used sparingly to start with. While many of my other soup recipes include bold flavours such as garlic, this one is more delicate to let the celeriac come through. Combining smooth and creamy celeriac with the subtle flavours of apple, lemon, and thyme, it's a winter warmer that's both gluten-free and dairy-free. This vegan celeriac soup provides a simple yet delicious bowl of root vegetable goodness.
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