Potato and celeriac chowder

Adapted from Cookbook, Local Flavors
Serves 4

2 leeks, white parts only, chopped and rinsed well (can substitute more onions if do not have)
2 medium onions chopped
4 medium potatoes, peeled and diced into small cubes (or 3 large potatoes or 6 small)-can add more potatoes if wish
1 medium celery root (celeriac), peeled and cut into small dice
2 large carrots peeled and diced
One and one half tablespoons of oil
One half teaspoon of thyme
6 cups of either vegetable or chicken broth or water
Salt and pepper
One half cup of milk

1. Prepare vegetables. Tip for cutting leeks. Cut off bottom roots and cut off light and dark green parts. Keep only the white. Cut in half lengthwise. Wash and then slice up. Tip for cutting celery root- Cut in half and peel off outer skin (like peeling a turnip). Then rinse and cube in small pieces. Prepare rest of vegetables as usual.

2. In large pot heat oil on medium heat. Add leeks, onions, potatoes, celery root, carrots and thyme. Cook about 7 minutes. Add a small amount of water if necessary to keep vegetables from sticking to bottom.

3. Prepare vegetable stock(Can heat water in microwave to dissolve powdered broth). Add 6 cups of stock and 2 teaspoons of salt to vegetables. Bring to a boil. Lower heat to a simmer, cover and cook until potatoes are soft to point of falling apart (about 25 minutes). Pour in the milk and add salt and pepper to taste.

About Leigh Hallett

Leigh has been Executive Director of the Federation since 2014. She can be reached by email (director@mffm.org) or by calling the MFFM offices (487-7114).