Cooking with the Mother

Last weekend we went up to Montreal to let my Mom have some Acadia time. We have been able to see them more on their mission then if they were still in Utah. My Mom is a great cook and I love everything she makes.

We made:
*Fennel and Beet salad
*Roasted kohlrabi, carrots, and squash. With feta cheese
*Celery Root Soup


The soup was my favorite and a classic Mom recipe. She started with frying onions and garlic in a little oil. Add carrots till soft-ish. Add broth and celery root. Cook until mostly tender, then add some small noodles (we used corn noodle which stood up really well in the soup, not soggy) and cook till done. Before serving she added lemon, salt, pepper, and lots of fresh herbs (dill and parsley in this case). Very good. The fresh uncooked herb and lemon made the soup lively/fresh/summery. That soups could have any vegetable in it as long at there was lemon and herbs.

(The Fennel salad was pretty good, Heather! I cant say Im very experienced with fennel, but if you dont like the strong licorice flavor, roasting definitely tones it down)