Celery root (celeriac) looks gnarly, but it’s easily tamed. It makes a lovely, creamy soup.
I was surprised that it was soft like a potato. Actually easy to peel!
I winged this recipe and you can, too!
1 celery root (heavy for its size is best)
1 yellow or white onion
2 stalks celery, cut in small slices
2 cloves garlic, chopped
½ teaspoon dried thyme
Lots of Optionals:
½ small apple, peeled, chopped
1 shallot, chopped
Other root veggies, if you like (fennel, potato, rutabaga?)
Nutritional yeast (to taste)
Cashew cream (I make cashew almond milk)
No need to wash the celeriac. Slice off the skin, then rinse the root.
Saute the celery on medium heat until soft (oil or water saute). Set aside.
Saute the onion and celeriac (and other root vegetables) until just starting to brown a bit. Add garlic (and shallot). Saute another minute or two. Sauteing brings out sweet flavors in the veggies but it’s not required.
Add chopped apple, thyme and about 4 cups of water (or a mild broth). Simmer until all veggies are very tender. Use an immersion blender to puree the soup until smooth. (or put in a blender) Add back in the celery. Voilá! Yummy, creamy celery soup!
I loved it with a little nutritional yeast, a squeeze of lemon and some cashew (almond) milk.
I keep cashew/almond milk around for my morning overnight oats. I soak cashews and almonds for 6+ hours. Drain. Then blend with water in the vitamix until smooth. I don’t bother to strain it!