celeriac
storage tip // store roots and greens separately in a plastic bag, dry in the coldest part of your refrigerator. roots keep for months. greens keep for 1-2 weeks.
2 tbsp oil or butter
1/2 sweet onion, chopped
1 cup leeks, chopped
2 pounds potatoes, cut into 1 inch pieces
(about 7 medium potatoes)
2 cloves garlic, chopped
1 small fennel bulb chopped(optional)
2 celeriac root stalks, chopped
3/4 cup celeriac root chopped
1 tsp salt
1/2 tsp black pepper
combination of stock and water to cover veggies
1 tsp dried rosemary
1 tsp ground mustard seed
3 tbsp coconut milk
salt and pepper to taste
In a medium size soup pan add oil, onion, leeks, garlic, potatoes, celeriac root and stalk, fennel, salt and pepper. Saute over medium stirring continuously until leeks, garlic and onions soften, about 5 minutes. Add enough stock or water(stock will give it more flavor) to cover chopped veggies by an inch. Bring to boil and turn down to simmer until potatoes are soft, about 10 minutes. Turn off heat and add remaining ingredients. Use immersion blender to puree. Choose how smooth or chunky you'd like your soup based on how long you puree it. Add additional salt to taste. Garnish with chopped celeriac greens.
1/2 sweet onion, chopped
1 cup leeks, chopped
2 pounds potatoes, cut into 1 inch pieces
(about 7 medium potatoes)
2 cloves garlic, chopped
1 small fennel bulb chopped(optional)
2 celeriac root stalks, chopped
3/4 cup celeriac root chopped
1 tsp salt
1/2 tsp black pepper
combination of stock and water to cover veggies
1 tsp dried rosemary
1 tsp ground mustard seed
3 tbsp coconut milk
salt and pepper to taste
In a medium size soup pan add oil, onion, leeks, garlic, potatoes, celeriac root and stalk, fennel, salt and pepper. Saute over medium stirring continuously until leeks, garlic and onions soften, about 5 minutes. Add enough stock or water(stock will give it more flavor) to cover chopped veggies by an inch. Bring to boil and turn down to simmer until potatoes are soft, about 10 minutes. Turn off heat and add remaining ingredients. Use immersion blender to puree. Choose how smooth or chunky you'd like your soup based on how long you puree it. Add additional salt to taste. Garnish with chopped celeriac greens.