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Looking for a different kind of celery recipe? We certainly suggest you celery roots! It is so delicious and healthy at the same time. Best stew recipe ever! You can also use all other parts of the celery for extra flavor! Please let us know what you think! Bon Appetit you all! DIRECTIONS: Peel the roots Cut in cubes Transfer the vegetable oil in a large pot Add minced onions When onion browns, add in the beef Let it cook with the lid on 15 minutes later, add the carrots in Again with the lid on, cook for another 15 minutes Add the tomato and red pepper paste Add 2 cups of hot water and cook for another 15 minutes Later, add the potato cubes And the celery root cubes Finally add the salt and black pepper To add some extra flavor, you can garnish with the leaves of celery Cook for another 30 minutes
Ingredients
2 medium size celery roots
300g (10 oz) beef cubes
1 onion (minced)
2 potatoes
1 carrot
1 tbs tomato paste
1 tbs red pepper paste
4 tbs vegetable oil
½ tsp black pepper
2 tsp salt
Celery leaves
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Fennel and Shrimp Soup 6 small bowls Easy 20 minutes 30 minutes "1 tablespoon butter 1/4 teaspoon salt 200g medium shrimp, peeled 1 medium onion, chopped 3 fennel bulbs, chopped 1 medium potato, chopped 3 garlic cloves Boiled water (enough to cover vegetables) 2 small zucchinis, coarsely grated 2 tablespoons chopped fresh parsley and cilantro 25g dried black mushrooms (rehydrated and finely chopped) 1/4 teaspoon salt 1/4 teaspoon black pepper 200 ml heavy cream 50g Edam cheese, grated" "1- In a large pot over medium heat, melt the butter and add 1/4 teaspoon of salt. 2- Add the shrimp and sauté for 2–3 minutes until just cooked. Remove and set aside. 3- In the same pot, add the chopped onion, fennel, potato, and whole garlic cloves. Sauté until lightly golden and fragrant. 4- Pour in enough hot water to cover the vegetables. Let simmer for about 15 minutes, or until the vegetables are soft. 5. Use a hand blender (or regular blender) to blend the soup until smooth. 6. Add the grated zucchini, grated carrot , rehydrated black mushrooms, cooked shrimp, and chopped herbs (parsley and cilantro). Season with the salt and pepper. 7. Simmer for another 10 minutes. Add a little more water if the soup is too thick. 8. Pour in the heavy cream and stir well. Let it heat for 2 minutes. 9. Stir in the grated Edam cheese and mix until melted and creamy. 10. Serve hot, topped with extra grated cheese if desired. Enjoy-"