Celariac & sorrel veloute

Suitable for vegan and vegetarian diets.

This recipe was created by one of our talented students, Jane Scobie at Chelsea College of Arts, in a collaborative workshop with UAL Climate Emergency Network and UAL Regenesis. A super fresh, comfort dish - the secret is to put crunchy pickled carrots at the bottom of the bowl!

Student story 🌱

As I study MA Arts and Science, I decided to participate in the workshop as it chimes with my core interests of ecology and food. I enjoyed the framing of the Regenisis Lab and the pace of learning! The different ways of thinking about the purpose of a recipe and how it can connect to wider societal and personal goals and values will feed into my ongoing work.  

INGREDIENTS:

• 1 tbsp olive oil
• Small bunch of thyme
• 2 bay leaves
• 1 onion (chopped)
• 1 garlic clove (chopped)
• 1kg celariac (peeled and chopped)
• 1 potato (chopped)
• 1L veg stock
• 100ml soya cream
• Pumpkin seeds
• Sorrel
• Pickled carrot

METHOD:

Pre-prepare

1. Make the sorrel oil by blending fresh sorrel with a garlic clove and some olive oil. 
2. To make the pickled carrots, dice carrots into small cubes and marinate for 2-3 hours in cider vinegar with coriander seeds, castor sugar and half a red onion.

Prepare

1. In a large saucepan, hear the oil over a low heat. Tie the thyme sprigs and bay leaves together with a piece of string and add them to the pan with the onion and a pinch of salt. Cook for 10 minutes until softened but not coloured.
2. Stir in the garlic and cook for 1 minute more. Tip in the celariac and potato, stir well and season with salt and white pepper.
3. Pour in the stock, bring to the boil and simmer for 30 minutes until the vegetables are completely soft.
4. Discard the herbs, then stir through the cream.
5. Remove from the heat and blitz until smooth.
6. Stir through 1/2 tbsp of sorrel oil at a time and taste for seasoning (the strength of the oil will vary, so it's better to start with less oil and add a little at a time).
7. To serve, reheat the soup until piping hot.
8. Place a spoon of pickled carrot at the bottom of each bowl.
9. Ladle over the soup and top with pumpkin seeds, black pepper and a drizzle of sorrel oil. 

Contact:

Find more delicious recipes at @ualcatering