Posts Tagged ‘Saffron’

I try to stay as seasonal as possible and mostly shop for vegetables at the farmers’ market. In New York City in March, this means pickings are rather slim. The most well-stocked farmers’ market is the one on Union Square, but even there we’re talking mostly different types of roots. I’ve pretty much done beets, carrots, parsnips and turnips to death at this point, so I figured I’d try a recipe based on celeriac.

I made the Celeriac Soup with Bouillabaisse Seasonings out of Cranks’ Bible and served with rouille as suggested.

Celeriac Bouillabaisse

The rouille recipe in the book was based on egg yolks, I figured I’d take a stab at egg-less rouille. Basically I used the same recipe but substituted silken tofu for eggs. I used 4 cloves of garlic, but think next time I will cut down on the amount of garlic, my rouille was very garlicky, probably because the tofu isn’t as fatty as egg yolk and thus doesn’t cut the garlic as much. It was still tasty though. Also, my rouille didn’t float on top of the soup as well as the rouille pictured in the cookbook. Next time I will try adding some tehina. I think that might help make it creamier and more bouyant, but then again, the flavor might be a bit off. A third option that I will try in the future is blending some white bread into it, I noticed many traditional rouille recipes involve bread.

As for the soup, it involved 1 carrot and about 1 kg celeriac, leeks, saffron, orange peel, lots of garlic, plenty of wine and a bunch of herbs. Next time I will add a little more carrot and maybe a potato and use a little less celeriac. It had sort of a bitter celeriac undertone that was ok, but not my favorite.

Here’s the recipe for vegan rouille:

Egg-less Rouille

1 packet of silken tofu (not the vacuum packed kind)

1 tsp paprika

a few dashes tabasco

1 tbsp Dijon mustard

1 tsp tomato purée

2 cloves of garlic

2 tbsp finely chopped red bell pepper

juice of half a lemon

a few tbsp extra virgin olive oil


Chop the pepper and garlic. Throw all ingredients in the blender. Blend. Add a trickle of oil while blending.

Read Full Post »