Tag Archives: Fennel

Celeriac, fennel & orange soup

A wee while ago, one of my Random Recipe entries was a slightly disappointing celeriac soup.  It was just… bland.  In that post, I decided to root for (badum-tschhhh!  Don’t judge, it’s been a tiring week…) this rather neglected vegetable and would attempt to find a non-bland celeriac soup recipe.  Then I moved to NZ and got completely distracted by other things.  (Ehm, so when I said that it was a wee while ago, it was actually at least 18 months ago.)  The celeriac soup mission was put on hold.  Not that it was a mission that I had been taking particularly seriously.

Celeriac, fennel & orange soup 1

Last weekend I came across some celeriac halves going cheap.  It was obviously fate.  Or a simple case of an ugly vegetable not getting much love.  I bought some, and proceeded to try out a celeriac soup recipe from River Cottage Veg Everyday! which also involved fennel and orange, a combination which intrigued me.  It turned out far tastier than that original uninspiring celeriac soup.  The fennel adds a slight aniseedy taste (but not overpoweringly so – luckily, because I’m not really a fan of a strong aniseed flavour), and the orange adds some subtle pep.  It seems that I’ve solved the bland celeriac soup issue – mission accomplished, hurrah!  (Although I’m happy to try out any other interesting celeriac soup suggestions.)  I’m still stuck on how to take interesting photos of beige soup though.

Celeriac, fennel & orange soup 2

Celeriac, fennel & orange soup

Serves 4-5
Slightly adapted from River Cottage Veg Everyday!

If adding more stock or water to smooth the soup out (I should have done this but didn’t), using milk would probably make the soup a little more velvety.  I expect that this soup would freeze quite well, just freeze it at the end of step 4, before adding any dairy products.

Ingredients

750g fennel bulbs
250g celeriac (about ¼-½ a celeriac)
4 large shallots or 1 medium onion
Extra virgin olive oil
2 oranges
500ml vegetable stock
5 tbsp crème fraîche, to serve

Directions

1.  Trim and slice the fennel bulbs, keeping any feathery fronds aside to serve.  Peel the celeriac and chop into about 1.5cm cubes (the cubes don’t have to be perfect, but fairly similar is ideal).  Peel and slice the shallots (or onion).

2.  Heat the olive oil in a large saucepan or pot over a medium heat.  Sweat the shallots for a few minutes, then add the fennel and celeriac and stir well.  Cover and sweat for about 10 mins, stirring occasionally.

3.  Zest and juice the oranges.  Add to the pot along with the stock and some salt and pepper.  Bring to the boil and simmer, uncovered, for about 15 mins until all the vegetables are cooked and tender.  Remove from the heat.

4.  Blend the soup, either in a food processor or with a stick blender.  If the soup is too thick, add a tiny bit of stock or water (mine came out very thick, I should have added a little more stock to it at this point).

5.  Reheat the soup if necessary, check the seasoning and serve hot, with a dollop of crème fraîche in each bowl and scattered with any reserved fennel fronds and a good dose of freshly ground black pepper.

Enjoy!

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Random Recipe #8: Three-cheese summer vegetable bake

I have a minor confession: I’m ever-so-slightly addicted to food magazines.  There are worse things to be addicted to though, so it’s all good (flawless logic).  Also, I’m not addicted to any-and-every food magazine out there, oh no, I’m quite picky – it has to be well laid-out and intelligently written, have lots of mouth-watering photos, contain a majority of recipes that I’m actually likely to make and I have to be confident that the recipes will work.  For this month’s Random Recipe challenge, we had to randomly pick a recipe from our collection of magazines or recipe cuttings (we all have them!).  My recipe cuttings are in several different folders and I have some saved on my laptop and some still saved on my old laptop because I haven’t quite got round to transferring them, making randomly choosing a recipe rather impractical.  So I decided to go for the magazine option.

I may or may not have slightly flouted the rules and not picked my magazine randomly.  All with good reason though.  See, to justify my food magazine habit, I’ve made a rule for myself: if I buy a food magazine, I have to try at least two recipes from it (though nothing happens if I don’t).  So I picked out the September 2011 issue of delicious. because A) I haven’t tried any of the recipes yet and B) we’re in September so it should have seasonal recipes in it (if I’d had September issues from previous years, I’d have mixed them all up and chosen one randomly).  Out came the trusty calculator with its random number generator which pointed me to page 19: a mouth-watering photo of a three-cheese summer vegetable bake.  Sounds yummy to me!

It turned out to be very yummy indeed, although there seemed to be an issue with the stated cooking times because they were certainly not long enough to cook all the vegetables (especially the potatoes) through.  Which disappointed me somewhat I’ve never had an issue with the recipes in delicious. before.  Have I just been lucky up until now?  It was hardly a disaster though – on taking the bake out of the oven to remove the foil and scatter the cheese over the top, it was quite obvious that the vegetables weren’t nearly cooked enough, so it went back in the oven for a little while.  No biggie.  Except that we had lunch (which we eat as our main meal, French-style) rather later than planned.  Once it came out of the oven properly cooked, it was rather delicious, filling but not too heavy, which is always a good thing!  Since the recipe uses seasonal vegetables, I’m also submitting it to this month’s Simple and in Season blog event over at Fabulicious Food.

Three-cheese summer vegetable bake

Serves 4
Adapted from delicious. (September 2011)

I love the combination of vegetables in this dish – I don’t really tend to use fennel much, so it’s something a little different.  I also really liked that this dish was filling, but not too heavy.  I had to increase the cooking times quite significantly to the ones given here so that the vegetables (particularly the potatoes) were cooked through, so do be aware of that, and if you don’t think it’s quite cooked enough, don’t be afraid to pop it back in the oven for another 10 mins or so!

Ingredients

1 fennel bulb
2 large potatoes
1 courgette
1 red pepper
1 onion
2 garlic cloves
Handful fresh parsley
2 tbsp all-purpose flour
100g smoked ham
100g ricotta
250g mozzarella ball
50g parmesan

Directions

1.  Pre-heat the oven to 180°C.

2.  Finely slice the fennel bulb, potatoes, courgette and de-seeded red pepper and finely chop the onion, garlic cloves and fresh parsley.  Mix them all together in a bowl with the flour and season well.

3.  Place a third of the vegetable mix in a large ovenproof dish.  Tear the ham into pieces and scatter half of it over the vegetables.  Scatter half of the ricotta and a third of the torn mozzarella over the top of the ham.  Cover with half the remaining vegetable mix, followed by the remaining ham, remaining ricotta and half the remaining mozzarella.  Evenly scatter the remaining vegetable mix over the top.  Set the left over mozzarella aside for later.

4.  Cover the dish with foil and bake for 1 hour, before removing the foil and scattering the grated parmesan and remaining mozzarella.  Bake for a further 30-35 mins until golden.  Serve immediately.

Enjoy!

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