Celery Root Soup and Cod Stuffed Piquillo Peppers

Celery Root Soup

8 cups chicken stock
3T unsalted butter
2T olive oil
1 1/2 cups chopped onion and/or leeks
6 cloves grated garlic
2T flour
2 lbs. celery root, peeled and cubed
salt and pepper to taste
1c heavy cream

Melt butter and olive in pot, add onions and/or leeks, heat gently until soft. Sprinkle flour in, stir until smooth. Heat chicken stock in separate pot, slowly add to roux, add celery root bring to simmer and cook until root is soft. If you have an immersion blender, blend now, if not blend in small batches in blender return to pot. Add cream, 1 cup more or less your preference. Add salt and pepper to taste. Pictured is garnished with olive oil and fried brussel sprouts, however you can use croutons, jamon, fried onions or whatever you’d like.

Yum!!!

Cod Stuffed Piquillo Peppers

Saute 1 chopped onion with 2 cloves grated garlic.
Sprinkle with 4 T flour. Stir to combine.
Add 4 T sherry. Stir 1 minute.
Add 2 C milk.
Once thickened, stir in 1.5 lbs cooked, flaked cod.

Sauce:
6 - 8 piquillo peppers
2 cloves garlic
1/4 C white wine
2 T olive oil
salt and pepper to taste
Puree all ingredients together and heat until bubbling boil.
Hollow out peppers and stuff with cod mixture. Lay stuffed peppers in a single layer in your cazuela. Pour sauce on top. Bake at 350° F for 20 - 25 minutes.
Drizzle with a mixture of 1/4 C plain yogurt and 1/4 C cream.
This stuffing can be used for more than peppers! Stuff your belly full of healthy, flavorful dishes like the others pictured here: Cod Stuffed Tomatoes and Cob Stuffed on Toast.