THE ROOT OF THE MATTER
As the barometer dips again, a bowl of piping-hot soup or just-harvested roasted vegetables from the oven offer quick satisfaction. Our food editors share five fun twists for root vegetables that will satiate any craving, from savoury to spicy to sweet. Or, better yet, all of the above, in one decadent sitting.
CREAMY CELERIAC AND NAVY BEAN SOUP
Makes 6 cups
Celeriac, or celery root, isn’t the same thing as celery; it’s grown for its large grapefruit-sized root that looks rather wrinkly, knobby and dirty on the outside. Inside, however, is a lovely dense vegetable that has the full-bodied starchiness of potatoes and yet very little actual starch (only about five percent), so it’s low carb. In terms of flavour, celeriac is definitely redolent of celery, but it’s a more delicate flavour that doesn’t veer into bitterness the way celery can, and it doesn’t have any of celery’s stringiness. This light but satisfying soup pairs celeriac with navy beans (also known as pea beans). The creamy subtlety of the celeriac and
