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Creamy Celery Root & Leek with Pumpkin Seed Raisins Relish



Ingredients

  • 1
    /2 cup golden raisins
  • 2 tablespoons apple cider vinegar
  • ] 4 tablespoons olive oil [19659008] 1 large leek (8 ounces), white and pale green parts only, thinly sliced ​​
  • 1 celery root (1 pound), peeled and cut into 1/2-inch cubes
  • Kosher salt
  • 2 teaspoons ground Coriander
  • 3 cups of unsalted chicken or vegetable broth
  • 1/4 cup of pepitas (pumpkin seeds), roasted
  • 1/4 cup of packaged coriander, finely chopped

19659018] Place the raisins in a small bowl and pour the vinegar over it. Let rest for at least 20 minutes.
  • In the meantime, heat 2 tablespoons of oil in a stock pot over medium heat. Add leek and celery and season with salt. Cook, stirring often, until the leeks are tender, about 5 minutes.
  • Stir in the coriander to spread the vegetables evenly, then add the broth and a pinch of salt. Bring to a boil over high heat, then cover and reduce heat. Simmer for 15 to 20 minutes until the root of the celery is tender. 19659019 Blend the soup with a blender until it is very smooth. Season with salt.
  • Fold the pepitas, coriander and the remaining 2 tablespoons of oil into the soaked raisins. Lightly season with salt.
  • Spread the soup on the bowls and pour over the relish.

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