Several years ago a friend of mine told me about a recipe for Reverse Universe Soup. She went on to describe this delicious veggie soup and the blog that it came from: My New Roots. I immediately fell in love with the recipes and beautiful images on My New Roots. It has been one of my go-to blogs for recipes and inspiration for many years. Sometimes the recipes are more elaborate than I care to take on, but I still get great ideas often make modified versions of what Sarah, the author, creates.
So, this soup-Reverse Universe Soup-is made with several pureed root vegetables. One of these vegetables is celeriac. I had never heard of it before and had to scan the Coop aisles for this mysterious food. Celeriac is funny looking, lumpy, and fuzzy. But slice off the outside and you’ll find a nutritious, versatile vegetable.
I often chop up celeriac for soup, since it has similarities to parsnips and rutabaga. It goes really well in savory dishes. Celeriac has great fiber content and many vitamins (K, C, B6, B5). It also has a good amount of potassium.
Celeriac went so well with this hearty, sausage-filled dish. B thought it tasted similar to bangers and mash. I can’t speak to that one, but it is really tasty. I ended up frying some eggs and putting one on top of each serving. That was a great addition, but not necessary. It's really delicious either way!
Celeriac & Sausage Skillet
2 T olive oil
1 small onion
1 pepper (yellow, orange, or red)
1 small to medium sized celeriac
about 14 oz uncooked sausage links, cut into chunks
1 t salt
1/2 t pepper
1/2 t garlic powder
1/2 t oregano
- Heat olive oil in skillet (I use cast iron-it browns everything very well)
- Add onion and peppers and cook for several minutes, stirring occasionally
- Add the celeriac and cook for 10 minutes, covered, stirring frequently
- Cut the sausage into bite sized chunks and add to the pan. Sprinkle in the salt, pepper, garlic powder, and oregano
- Stir everything together, cover, and let simmer together until sausages are cooked all the way through (about 10 minutes). Stir occasionally while they cook.
- Optional: top each serving with a runny, fried egg