Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced (about 1½ cups)
  • 1 medium celery root (also called celeriac), trimmed and diced (1½ to 2 cups)
  • 3 large garlic cloves, minced
  • ½ cup chopped scallions, green tops only
  • ¼ cup Leek Confit
  • ½ Fuji apple, peeled and diced
  • 1 tablespoon country-style Dijon mustard
  • 1 teaspoon minced fresh rosemary
  • 5 cups vegetable broth
  • ⅔ cup quartered baby potatoes
  • ½ small savoy cabbage, thinly sliced (about 3 cups)
  • 1 teaspoon kosher salt (or more, to taste)
  • ½ teaspoon black pepper
  • ½ cup brown basmati rice
  • ½ cup grated Parmesan cheese, optional garnish

Ready In 45 Minutes

Servings: 7

Cooking Instructions

Step 1

  • Heat the olive oil in a heavy pot, such as a Le Creuset, over medium-high heat.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Add the onion, celery root, garlic, scallion tops, and leek confit. Saut until the onion softens, about 15 minutes.
  • INGREDIENTS:
  • Length: 15 minutes

Step 3

  • Add the apple, mustard, and rosemary, and cook for another couple of minutes. The mixture will be very aromatic.
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Step 4

  • Add the remaining ingredients and bring to a low simmer. Cover and simmer for 40 minutes. Adjust seasoning if needed.
  • INGREDIENTS:
  • Length: 40 minutes