Celeriac Bisque with Parsley Purée - alive magazine

Name: Celeriac Bisque with Parsley Purée - alive magazine
Ingredients: 2 Tbsp (30 mL) extra-virgin olive oil; 1 cup (250 mL) thinly sliced leek, white and light green parts only; 6 cups (1.5 L) peeled celeriac, cut into 3/4 in (2 cm) cubes; 2 medium-sized Yukon Gold potatoes, peeled and cut into 3/4 in (2 cm) cubes; 1 Granny Smith apple, peeled, cored, and diced; 2 garlic cloves, minced; 3 cups (750 mL) water; 2 cups (500 mL) low-sodium chicken stock; 1 bay leaf; 1 sprig fresh thyme; Salt; freshly ground black pepper; Fresh nutmeg, for garnish; 2 cups (500 mL) packed flat-leaf parsley leaves; 1/2 tsp (2 mL) lemon zest; 1/4 tsp (1 mL) dried marjoram; Pinch of salt and freshly ground black pepper

www.alive.com

Celeriac, also known as celery root, is not to be mistaken for the more familiar traditional celery. Celeriac is grown for its root and not the stalk.

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