Actually, that title is a misnomer. The below is not my favourite Christmas recipe. To be honest, I don't have one. I like Pigs-in-blankets but you don't need a recipe to wrap sausages in bacon. I don't really do any cooking at Christmas as everyone I have ever had has been spent at someone else's house!
So instead, I am going to share the recipe of something that CBC and I have made two batches of this December. I say WE but that is mostly CBC- I have assisted by locating ingredients, peeling apples, chopping things and making up stock.
CBC and I both love the Vegetarian cook Anna Jones- we own two of her books. In her recipe book, A Modern Way to eat, CBC spied a recipe for Celeriac Soup with Hazelnuts and crispy sage.
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He tried making it a few weeks ago after my Mum gave us her old Stick blender. We didn't have any sage so we did it without but then we made it again last night and he'd bought some fresh sage leaves.
Here is the recipe (by Anna Jones)
Celeriac Soup with Hazelnuts and crispy sage.
Serves 6:
Olive oil
1 leek, washed, trimmed and finely sliced.
1 celeriac, washed, peeled and roughly chopped.
4 apples cored and roughly chopped.
a few sprigs of fresh thyme, leaves picked.
1.5 litres of vegetable stock
1 x 400g tin of butter beans drained.
sea salt and freshly ground black pepper.
To serve:
a handful of hazelnuts.
100g of butter
a few sprigs of fresh sage leaves picked.
Method:
Heat a splash of oil in a large pan, then add the leek and cook over a medium heat for 10 minutes until soft and sweet.
Add the celeriac, apples and thyme and cook for 2-3 minutes, then add the stock and butter beans and season well. Simmer over a low heat for 20-30 minutes, until the celeriac is tender, then remove from the heat and blitz with a hand blender until smooth.
Toast the hazelnuts in a frying pan until golden brown then remove from the pan and put to one side. Add the butter to the pan and once it is hot, add, add the sage and fry until it is crispy and the butter is light brown. Keep the heat low for this last bit and take the pan off as soon as you see the butter turn brown as it can burn really quickly.
Ladle into bowls and top with the sage and hazelnut brown butter.
(Taken from Anna Jones, A modern way to eat published by Fourth Estate, an imprint of Harper Collins publishers.)
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It is a hearty winter warmer and what really makes it totally delicious are the sage, brown butter and hazelnut topping.
Just to note that we substituted the leeks for shallots this time as we didn't have any and also we used cannelini beans this time as we had no butterbeans. It worked similarly.
What do you think?
Would you try this?
x
Julie's list:
So instead, I am going to share the recipe of something that CBC and I have made two batches of this December. I say WE but that is mostly CBC- I have assisted by locating ingredients, peeling apples, chopping things and making up stock.
CBC and I both love the Vegetarian cook Anna Jones- we own two of her books. In her recipe book, A Modern Way to eat, CBC spied a recipe for Celeriac Soup with Hazelnuts and crispy sage.
Here is the recipe (by Anna Jones)
Celeriac Soup with Hazelnuts and crispy sage.
Serves 6:
Olive oil
1 leek, washed, trimmed and finely sliced.
1 celeriac, washed, peeled and roughly chopped.
4 apples cored and roughly chopped.
a few sprigs of fresh thyme, leaves picked.
1.5 litres of vegetable stock
1 x 400g tin of butter beans drained.
sea salt and freshly ground black pepper.
To serve:
a handful of hazelnuts.
100g of butter
a few sprigs of fresh sage leaves picked.
Method:
Heat a splash of oil in a large pan, then add the leek and cook over a medium heat for 10 minutes until soft and sweet.
Add the celeriac, apples and thyme and cook for 2-3 minutes, then add the stock and butter beans and season well. Simmer over a low heat for 20-30 minutes, until the celeriac is tender, then remove from the heat and blitz with a hand blender until smooth.
Toast the hazelnuts in a frying pan until golden brown then remove from the pan and put to one side. Add the butter to the pan and once it is hot, add, add the sage and fry until it is crispy and the butter is light brown. Keep the heat low for this last bit and take the pan off as soon as you see the butter turn brown as it can burn really quickly.
Ladle into bowls and top with the sage and hazelnut brown butter.
(Taken from Anna Jones, A modern way to eat published by Fourth Estate, an imprint of Harper Collins publishers.)
It is a hearty winter warmer and what really makes it totally delicious are the sage, brown butter and hazelnut topping.
Just to note that we substituted the leeks for shallots this time as we didn't have any and also we used cannelini beans this time as we had no butterbeans. It worked similarly.
What do you think?
Would you try this?
x
Julie's list:
- Letterbox
- Something handcrafted for Christmas
- Favourite Christmas recipe
Christmas book(s)Stained glass windowRobinBell(s)- Sleigh
Christmas BaubleHolly and Ivy- Snowman
Angel- First Christmas card received in the post
- Christmas crackers
- Tree before dressed
- Tree after dressed
- Christmas wrapping paper
- Mistletoe
Stocking or Christmas Sack/Bag- Wrapped present(s)
Winter- Father Christmas
- Nativity
- The Night Before Christmas