Celeriac, Fennel, and Apple Chowder
By Anne WolfPublished on October 16, 2019
Time
1¼ hours
Yield
Serves 6
Ingredients
2 tablespoons unsalted butter 1 onion, cut into ½-inch pieces1 fennel bulb, 1 tablespoon fronds minced, stalks discarded, bulb halved, cored, and cut into ½-inch piecesSalt and pepper 6 garlic cloves, minced2 teaspoons minced fresh thyme or ¾ teaspoon dried2 tablespoons all-purpose flour ½ cup dry white wine 4 cups vegetable broth 1 ½ cups water 1 celery root (14 ounces), peeled and cut into ½-inch pieces12 ounces red potatoes, unpeeled, cut into ½-inch pieces1 Golden Delicious apple, peeled and shredded1 bay leaf 1 (3-inch) strip orange zest ¼ cup heavy cream
Instructions
- Melt butter in Dutch oven over medium heat. Add onion, fennel pieces, and 1½ teaspoons salt and cook until vegetables are softened, 5 to 7 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Stir in wine, scraping up any browned bits, and cook until nearly evaporated, about 1 minute.
- Stir in broth, water, celery root, potatoes, apple, bay leaf, and orange zest and bring to boil. Reduce heat to low, partially cover, and simmer gently until stew is thickened and vegetables are tender, 35 to 40 minutes.
- Off heat, discard bay leaf and orange zest. Puree 2 cups chowder and cream in blender until smooth, about 1 minute, then return to pot. Stir in fennel fronds, season with salt and pepper to taste, and serve.
Time
1¼ hoursYield
Serves 6Ingredients
2 tablespoons unsalted butter
1 onion, cut into ½-inch pieces
1 fennel bulb, 1 tablespoon fronds minced, stalks discarded, bulb halved, cored, and cut into ½-inch pieces
Salt and pepper
6 garlic cloves, minced
2 teaspoons minced fresh thyme or ¾ teaspoon dried
2 tablespoons all-purpose flour
½ cup dry white wine
4 cups vegetable broth
1 ½ cups water
1 celery root (14 ounces), peeled and cut into ½-inch pieces
12 ounces red potatoes, unpeeled, cut into ½-inch pieces
1 Golden Delicious apple, peeled and shredded
1 bay leaf
1 (3-inch) strip orange zest
¼ cup heavy cream
Ingredients
2 tablespoons unsalted butter
1 onion, cut into ½-inch pieces
1 fennel bulb, 1 tablespoon fronds minced, stalks discarded, bulb halved, cored, and cut into ½-inch pieces
Salt and pepper
6 garlic cloves, minced
2 teaspoons minced fresh thyme or ¾ teaspoon dried
2 tablespoons all-purpose flour
½ cup dry white wine
4 cups vegetable broth
1 ½ cups water
1 celery root (14 ounces), peeled and cut into ½-inch pieces
12 ounces red potatoes, unpeeled, cut into ½-inch pieces
1 Golden Delicious apple, peeled and shredded
1 bay leaf
1 (3-inch) strip orange zest
¼ cup heavy cream
Ingredients
2 tablespoons unsalted butter
1 onion, cut into ½-inch pieces
1 fennel bulb, 1 tablespoon fronds minced, stalks discarded, bulb halved, cored, and cut into ½-inch pieces
Salt and pepper
6 garlic cloves, minced
2 teaspoons minced fresh thyme or ¾ teaspoon dried
2 tablespoons all-purpose flour
½ cup dry white wine
4 cups vegetable broth
1 ½ cups water
1 celery root (14 ounces), peeled and cut into ½-inch pieces
12 ounces red potatoes, unpeeled, cut into ½-inch pieces
1 Golden Delicious apple, peeled and shredded
1 bay leaf
1 (3-inch) strip orange zest
¼ cup heavy cream
Why This Recipe Works
Celeriac (known more commonly as celery root) is a staple in supermarkets, but most cooks walk right by it. That's a shame because this knobby tuber boasts refreshing herbal flavors with notes of anise, mint, mild radish, and celery. Its creamy (rather than starchy) texture makes it the perfect choice for a hearty vegetable chowder. To further enhance its anise flavor, we sautéed a chopped fennel bulb along with big pieces of onion. For a sweet, fruity counterpoint, we added some grated apple. Chunks of tender red potatoes bulked up the chowder. For a bright citrus note, we simmered a strip of orange zest in the broth. To get the perfect amount of body, we pureed 2 cups of the chowder with a modest amount of cream and then stirred the puree back into the pot. Finally, we stirred in minced fresh fennel fronds to brighten the dish.
Instructions
- Melt butter in Dutch oven over medium heat. Add onion, fennel pieces, and 1½ teaspoons salt and cook until vegetables are softened, 5 to 7 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Stir in wine, scraping up any browned bits, and cook until nearly evaporated, about 1 minute.
- Stir in broth, water, celery root, potatoes, apple, bay leaf, and orange zest and bring to boil. Reduce heat to low, partially cover, and simmer gently until stew is thickened and vegetables are tender, 35 to 40 minutes.
- Off heat, discard bay leaf and orange zest. Puree 2 cups chowder and cream in blender until smooth, about 1 minute, then return to pot. Stir in fennel fronds, season with salt and pepper to taste, and serve.
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