- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
“I am forever championing root vegetables,” says chef Alex Guarnaschelli of Butter in New York City. “My father made so many wonderful salads from celery root and other underloved vegetables when I was growing up.” Here, she simmers celery root and rutabaga in a spicy, basil-scented broth for a winter version of the Italian classic.
Ingredient:
- 1/4 cup extra-virgin olive oil
- 1 medium onion, quartered and very thinly sliced
- 1 leek, white and pale green parts only, halved lengthwise and sliced 1/4inch thick
- 1 carrot, sliced 1/4 inch thick
- 1 teaspoon crushed red pepper
- Kosher salt
- 1 large celery root, peeled and cut into 1/2-inch dice
- 1 medium rutabaga, peeled and cut into 1/2-inch dice
- 2 teaspoons sugar
- 1 quart vegetable broth
- One 15-ounce can whole peeled tomatoes, drained and crushed by hand
- One 15-ounce can cannellini beans, drained and rinsed
- 1 celery rib, thinly sliced
- 1 small garlic clove, minced
- 1/2 cup packed basil leaves, chopped
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon red wine vinegar
- Freshly ground pepper
