Celeriac

For those of you who were as clueless as I was about this funky vegetable - Celeriac is the root of the celery plant. It tastes like celery, but is the consistency of squash. To use it - you peel it and cut into chunks. It is terrific added to soups, stir-fries and stews.

Here is the stew I made with it this past week! ENJOY!

Saute diced onion, chopped celery and onion in a little olive oil. Amounts don't matter a lot, but I used about 1 cup each in 2-3 tbsp. Olive Oil. You want to cook them until the onion becomes transparent.

Add:
1 cut up and peeled Celeriac
1 cut up and peeled winter squash
2 sliced zucchini
1 cup diced canned tomatoes
1 quart chicken stock (you could certainly use a vege stock)
salt and pepper.
Bring to a simmer and cook about 30 minutes.
Add 1 tbsp. commercial curry powder (I used McCormick's - which is a sweet curry, as opposed to a hot curry).

The soup thickened as the veges cooked (without adding potatoes) and was really dense and rich.