Celeriac, also known as celery root, is an extremely versatile winter root vegetable. Its knobbly, bulbous appearance is not unlike that of a turnip and its mild celery flavour has become very popular with chefs over the last decade or so - think celeriac purée and celeriac mash. It can also be eaten raw in a coleslaw, a crunchy winter salad or in a creamy French remoulade. The options are endless!
Here's a celeriac soup recipe from my collection which I've changed slightly and increased the quantities to serve 4-6 people.
50g butter
1 tbsp olive oil
1 small onion, peeled and sliced
2 medium leeks, sliced
1 garlic clove, finely chopped
750g celeriac, peeled and cubed
1 tsp dried thyme
1200ml chicken or vegetable stock
100ml double cream
salt and pepper
Heat the butter and oil in a large saucepan and when melted, add the sliced onion and leeks. Put the lid on and cook over a low heat for 10 minutes stirring regularly.
Add the garlic, chopped celeriac and thyme, give it all a good stir and cook for a further 10 minutes.
Pour in the stock and bring to a gentle simmer. Cook uncovered for 25 minutes or until the celeriac is tender. Then turn off the heat.
Allow to cool slightly before blending in the pan with a stick blender. You could also purée this in a food processor. Then add the cream and check the seasoning.
To serve, ladle into warmed bowls and top with a scattering of celery leaves, if you have them, and some homemade croûtons.
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