warm, easy and nutritious....shall I say more?
What you need:
2 1/2 C. Cubed peeled yukon gold potatoes
1 C. Celery root peeled/cubed
1 Bulb Fennel diced and divided
1 Leek (white part) chopped
2 cloves garlic
2 T. EVOO
1 T. butter
6 C. hot broth (veggie or chicken)
1/2 C. white wine (optional)
1/2 C. Soy/Almond milk
1 tsp Cumin
pinch of red pepper flakes
fresh parsley and sage
Step 1: Heat 1 T. EVOO in a heavy bottom pot, add in leek and sweat about 6 min. Then add butter, finely chopped shallots, garlic and 1/2 chopped fennel bulb, cook for a few more min. until browning starts to happen throw in S&P at this time.
Step 2: Add in celery root and 2 C. potatoes, gently sauté for a few min.
Step 3: Raise heat and de-glaze pan with white wine, a little at a time until absorbed. You will start to notice the starches being released and becoming almost sticky.
Step 4: Add in 4 cups of broth and bring to a boil, reduce to simmer and cover for 30min.
Step 4.5: While you are simmering get out a saute pan and add 1 T. EVOO and remaining potatoes and chopped fennel, allow to saute till lightly caramelized.
Step 5: Once veggies are tender blend quickly (this meaning don't over blend unless you want glue)
Step 6: Bring puree back to stove and a gentle heat, add in milk and the gradually add remaining broth until it gets to a consistency you like, dump in sauteed potatoes and fennel, add cumin, red pepper flakes, fresh herbs and S&P to taste, cook on med. heat till potatoes are completely soft.
Step 7: put in bowl and garnish with fresh herbs and creme fraiche or croutons if desired.