When I was growing up, there was a lot of family around. We were encouraged to cook, as long as what we made was edible. That put a halt on some cooking experiments. When I got married, I got free run of the kitchen. If it was awful, I could toss it.
It is a challenge cooking for someone who is an incredible cook, but, by golly, I learned some tricks. One trick is never cook something that the other person is already an expert at making.
Converting grams to ounces
I found this interesting recipe online here.
To change grams to ounces, multiply the grams required by .035 (100 grams x .035 = 3.5 oz).
What is celeriac?
Celeriac is also known as celery root or knob celery. A winter vegetable, it is ugly on the outside, but pretty on the inside. It is generally harvested when it is the size of a large potato. It may be used raw or cooked.
You will need:
Large saucepan and a blender or food processor
1 tbsp vegetable oil
1 onion, peeled and chopped
2 garlic cloves, finely chopped
½ cup celeriac
2 ripe and ready pears, peeled, cored, and thinly sliced (I would try Bartlett or Fuji)
2 cups fresh vegetable stock (gohere for recipe; freeze extra for another time)
2 bay leaves
salt and freshly ground black pepper, to taste
chopped chives, added when served
Preparing the soup
- Heat the oil in a large saucepan over medium heat
- Fry the onion and garlic for approximately 3 – 4 minutes
- Add celeriac to the pan and cook another 5 minutes, stirring occasionally
- Add stock, pear slices, and bay leaves. Bring to boil. Reduce heat and simmer 15 – 20 minutes.
- Remove the bay leaves. Liquefy the soup in a blender or food processor.
- Return soup to pan and heat gently. Season with salt and pepper, and stir in the cream, to taste.
- Pour into bowls, sprinkle with chopped chives, and serve.
Serve with hot French bread, buttered, but not seasoned.
A Swaffield, Pear and Celeriac Soup
Stan Webber, Basic Vegetable Stock
Jack Staub, The Vegetable World’s Ugly Duckling: Celeriac