Celeriac is, yes, very much like celery, but you eat the root, not the stem. The root’s flavour is very similar to celery with a hint of parsley. You can also eat the stems and leaves, but they’re better for using in stocks and soups, rather than eating raw or juicing, like you would celery.
You can boil and mash celeriac, grate it raw into a salad, chuck it in a stew or even roast it. You can do pretty much anything with it, but one of my favourites is to make a soup with it. So I did.
Celeriac soupPrint This
- 2-3 generous blobs of butter
- 1 bulb celeriac, topped & tailed, skin removed and cubed
- 1 large potato (or 2 small), peeled and cubed
- 1 leek (not the tough part), sliced thickly
- 1 large clove garlic (or more), sliced thickly
- 1.25 litres vegetable stock (or chicken if you like)
- salt & pepper to taste
- Gently heat a large soup pot.
- Once it’s at temperature, throw in the butter. It should quietly sizzle and not smoke or go brown. If it does, turn it down, clean the pot and start again! Don’t burn the butter!
- Chuck the celeriac, potato, leek and garlic into the pot and gently sautée for about 10 minutes or until the vegetables are starting to soften.
- Add the stock and bring to the boil, then turn down the heat to let it simmer for about 20 minutes or until the celeriac and potato are very soft.
- Purée in a blender or food processor in batches until completely smooth. You might like to mash it in the saucepan a bit first to make it easier to transfer to the blender. [ed: I use a stick blender in the pot itself… saves on the hassle and the washing up, just be careful not to splash yourself with boiling soup.]
- Return to the pot to reheat.
- Season to taste.
- Serve with crusty bread. You might also like to drizzle some olive oil or pesto over the top.
You can also chop up some of the celeriac stalks and add to the soup for a stronger flavour.