Celeriac is a beautiful and fragrant celery root and is a great ingredient to make the most of this time of year. It has a similar flavour to celery with the texture of a turnip and when cooked celeriac releases a sweet flavour.
It’s a low carb alternative to potatoes, is a great source of vitamins C and K and is also an anti inflammatory. Celeriac has been used as a medical ingredient for thousands of years and is in fact mentioned in the Iliad and Odyssey!
We love to salt bake our celeriac which really brings out the earthy and sweet flavours of this often under-appreciated ingredient. It’s also a really low effort way of preparing this fantastic looking vegetable.
Read on to see how we make our salt baked celeriac and apple soup. We hope you enjoy making your own, please let us know how you get on.
Souper celeriac ingredients
1 head of celeriac
1 large onion, sliced
1 large leek, sliced
1 stick of celery, sliced
4 cloves of garlic, finely chopped
4 tbsp olive oil
2 large cooking apples, peeled, cored and segmented
1.5 litres veg stock
200ml double cream
330ml white wine
- Salt bake the celeriac by covering with the olive oil and salt and wrapping in tin foil.
- Roast in the oven at 200 celsius for one hour or until soft. Then remove the skin and cut into inch sized pieces.
- While the celeriac is baking, sweat the onions, leeks and garlic until soft, then add the peeled and segmented apples to the pot.
- Add the wine, bring to the boil and cook off the alcohol.
- Add the stock and season with salt and pepper.
- Now add the celeriac and bring to the boil.
- Finally, blitz with a stick blender until smooth, then add the cream.
Check the seasoning, serve with bread, and enjoy!