{"id":4969,"date":"2009-11-20T11:17:11","date_gmt":"2009-11-20T18:17:11","guid":{"rendered":"http:\/\/blog.healthy-green-lifestyle.com\/?p=4969"},"modified":"2021-09-24T17:09:20","modified_gmt":"2021-09-24T21:09:20","slug":"agnes-celery-root-kale-and-wild-rice-soup","status":"publish","type":"post","link":"https:\/\/www.healthygreenkitchen.com\/agnes-celery-root-kale-and-wild-rice-soup\/","title":{"rendered":"Agnes’ Celery Root, Kale and Wild Rice Soup"},"content":{"rendered":"

Good thing I love soup; I’ve certainly eaten a lot of it this week!<\/p>\n

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Today at Healthy Green Kitchen we’ve got another yummy seasonal recipe, straight from the menu of one of my favorite local eateries, The Village TeaRoom, Restaurant and Bake Shop<\/a> in New Paltz, NY.<\/p>\n

If you belong to a CSA or if you frequent farmers’ markets, you’ve likely become familiar with celery root (aka celeriac) lately. If not, here’s a little bit of info about this somewhat funny looking vegetable.<\/p>\n

Celery root has a mild flavor and is said to taste like a cross between celery and parsley. It has very firm flesh and may be eaten raw in salads; it is also frequently cooked and then mashed\/pur\u00e9ed. Unlike most of the other root veggies, though, celery root is low in starch. It’s got a thick skin that is somewhat difficult to peel; I find it easier just to slice it off.<\/p>\n

In this recipe, celeriac marries beautifully with potatoes, wild rice, and kale to create a wonderful seasonal soup. I enjoyed this so much I think I am going to serve it again with Thanksgiving dinner.<\/p>\n

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Since one cannot live on soup alone, make sure to check out tomorrow’s post for a delicious and decadent dessert recipe that’s also perfect for Thanksgiving!<\/strong>

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Recipe for Celery Root, Kale and Wild Rice Soup<\/h2>\n
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courtesy of Agnes Devereux, owner of The Village TeaRoom, Restaurant and Bake Shop<\/span><\/div>\n
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Servings: <\/span>0<\/span><\/div>\n\n\n\n