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Adapted from greenchronicle.com.
Do NOT substitute chicken stock in this recipe, it will overpower the celeriac.
2 cups of Leeks or onions
1 large Celeriac
2 pints vegetable stock
2 tsp. lemon juice
2 small, or 1 large Carrots
salt and pepper
Peel and chop all the vegetables and put them in a large saucepan. Add stock and lemon juice; cook over medium heat until soft. Use an immersion blender to puree all. Add additional stock to thin, if desired. Correct seasoning. Serves 4.