Roasted Kabocha Squash and Celery Root Soup

Kabocha Squash and Celery Root Soup

This soup is adapted (ever so slightly) from a favorite soup-oriented cookbook—Anna Thomas’ Love Soup.  If you don’t have turnips, substitute a slightly larger squash, more celery root or a few carrots.  Celery root is the gnarly subterranean root of the common celery plant.  It’s an overlooked treasure—loaded with vibrant celery flavor and a nice crunch.  You’ll enjoy it raw as well as cooked—shave some into a green salad for a change of pace.

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Winter Root Slaw with Beets, Carrots, Daikon and Celery Root

This crunchy slaw takes advantage of the wide variety of winter roots available right now: beets, carrots, celery root and daikon radish. You could easily add others as well, perhaps some turnip or rutabaga. I use a julienne peeler to make the vegetable strips, but a box grater or mandoline slicer will do just as well. Just make sure your strips aren’t too delicate or your slaw will quickly disintegrate into mush.

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