sally and james
Well-Known Member
- Messages
- 1,093
- Type of diabetes
- Family member
- Treatment type
- Diet only
This time last year, when I saw the word “cream” in a recipe, I read, “yoghurt”, bought yoghurt and cooked with yoghurt. Similar experience with “butter”, but the word I actually read and acted on was “olive oil”. Today, I am in the middle of making a broccoli and horseradish soup and I am actually using double cream and butter! First time that I have cooked with cream for decades. Quite excited, keep tasting the cream!
But I’m still altering things. Now, where my soup recipe says “potato”, I read “celeriac” and, a reason for posting this today is that yesterday morning my local greengrocer proudly presented me with the first celeriac of the new season!
So, here is the recipe:
Chop up a large onion and dice around 200g celeriac and fry gently, in butter, in a large saucepan for around five minutes. (I also added some celery.)
Add 850ml of vegetable or chicken stock, plus the juice and zest of a lime. Simmer until the celeriac is soft. Allow to cool, then liquidise until very smooth.
Meanwhile prepare about 350g broccoli and simmer in a pan of water until just soft and still a good colour – this does not take long. Drain and add to the liquidised celeriac mix. Liquidise gently and briefly, so that the broccoli remains recognisable.
Stir in up to 100ml double cream and add horseradish. (I shall use several spoons of creamed horseradish from a jar, but fresh would probably be better.) Add finely chopped chives and parsley. Season to taste.
Reheat to serve – probably tastes best if made in advance, so that flavours can come out and combine.
I expect to get four or five servings out of this. If four, I calculate the calories per serving as being around 235kcal and the carbs a modest 8g, which is largely down to the onion.
Enjoy!
Sally
But I’m still altering things. Now, where my soup recipe says “potato”, I read “celeriac” and, a reason for posting this today is that yesterday morning my local greengrocer proudly presented me with the first celeriac of the new season!
So, here is the recipe:
Chop up a large onion and dice around 200g celeriac and fry gently, in butter, in a large saucepan for around five minutes. (I also added some celery.)
Add 850ml of vegetable or chicken stock, plus the juice and zest of a lime. Simmer until the celeriac is soft. Allow to cool, then liquidise until very smooth.
Meanwhile prepare about 350g broccoli and simmer in a pan of water until just soft and still a good colour – this does not take long. Drain and add to the liquidised celeriac mix. Liquidise gently and briefly, so that the broccoli remains recognisable.
Stir in up to 100ml double cream and add horseradish. (I shall use several spoons of creamed horseradish from a jar, but fresh would probably be better.) Add finely chopped chives and parsley. Season to taste.
Reheat to serve – probably tastes best if made in advance, so that flavours can come out and combine.
I expect to get four or five servings out of this. If four, I calculate the calories per serving as being around 235kcal and the carbs a modest 8g, which is largely down to the onion.
Enjoy!
Sally
