Monika wrote:I still regularly use a very old Spong mincer,
Ahh-yes, thats the name I was trying to drag out of the mist that is often my memory.
I just made soup for the the first time using celeriac, absolute disaster.
I had previously made a pan of soup and made the mistake of too much potato, this is our favourite freezer soup. Celery, leak, onions, garlic and herbs with a little potato to thicken rather than for nutrition. Too much potato adds too much starch (For-me) and it gets all frothy.
I had hoped that doing another pan without potato then adding the stuff with too much potato would solve the problem but the celeriac has starch whereas celery has very little.
Celeriac and celery may-well share a taste, they appear to be quite different in this case though though whole thing revolves around personal tastes.
I'm fairly sure the whole lot is destined for the the Number (2) composter.
How are you supposed to start and maintain a healthy lifestyle if it completely removes a wine lover’s reason to live?
Richard.