Thursday, November 5, 2009


Toasted "Nutty Bread" w/Two Egg Whites


Celery Root Soup
Roasted Brussels Sprouts and Carrots

Celery Root Soup:
1 Softball Sized Celery Root, peeled and cut into 1" cubes
1 Celery Stalk, sliced
1/2 Yellow Onion, peeled and sliced
1 tsp. EVOO
2 C. Low-Sodium Vegetable Stock
Sea Salt, to taste

In a heavy-bottom pan, sweat the vegetables in the oil for about 5 minutes. Add vegetable stock and bring to a low boil. Lower heat to medium-low and simmer until vegetables are fork tender, about 20-25 minutes. Puree and enjoy!

And, this is a celery root:
Don't be's tastier than it looks. Just use a sharp knife or vegetable peeler, to peel away the outer ruggedness, and enjoy the inside as you would any other root vegetable. It has an intense celery scent and flavor that adds a freshness to this seemingly rich soup. I wonder who first decided to eat this thing!?

CrossFit Workout:
2 Mile Run

No comments: