- 1 bulb of fennel sliced
- 1 celeriac root cubed small
- 1 onion sliced
- 2 cloves garlic sliced
- 32 oz of veggie stock
- couple stalks of parsley
- couple stalks of thyme
- salt and pepper
- 1 cup of double cream or heavy cream
you might be asking yourself right now…what is celeriac? or, is this woman out of her mind. the answer is yes…and i’ll tell you what celeriac is because it is my new favorite vegetable 
months ago i watched cooking shows. yes months. i once, don’t remember which show, saw someone making celeriac mash. kind of like mashed potatoes. it looked interesting, it basically looked like mashed potatoes…the question really was, what the heck was it?
celeriac…a variety of the celery family. not used for it’s stalks but it’s root (see picture down below). it kind of looks like a turnip but kind of alien. the taste…somewhere between celery, mild garlic and parsley. it’s delicious. it’s not hard to clean or prepare, you take a knife, peel the skin like an apple and chop. i hear it is wonderful raw and even braised (i’ll try that next).
i happened to come across celeriac at the farmers market the other day, as well as the fennel, and knew i had to buy it. it was fate. the whole walk home i though i would mash it, but really i was craving a soup. i happen to be out that day for lunch and really enjoyed a parsnip and fennel soup…why can’t i replace the parsnip for celeriac, i could, and i did, it was amazing.
- in a pot, saute onion, fennel, celeriac and garlic. sprinkle with a pinch of salt to bring out the flavors and cook on a medium heat for about 10 minutes. you want to soften everything up.
- after 10 minutes add broth, mix and lay the parsley and thyme on top of soup. simmer for about 45-to an hour.
- take out the parsley and thyme and take a hand blender (you can easily use a regular blender) and start blending everything together.
- add cream and cook for another 5 minutes. taste, add salt and pepper to your liking.
i found that adding salt in this soup really brings out the flavors of the celeriac and fennel, you know i am not a huge salt fan.
not only did i find this amazing but the kids…2 bowls each and asked me to save some for dinner tonight
if your wanting to try a new vegetable and come across this in the stores, pick it up. this is an easy recipe and it’s sure to impress.
