Celeriac or celery root. The poor ugly duckling of vegetables gets left behind on the shelf. People walk by, ignoring this lumpy, gnarly root, a cousin of fennel, celery, carrots and parsnip. Celeriac likes a temperate climate and as a result is a vegetable found in Ireland and other Northern European countries.
When you take this vegetable home , oh boy does it surprise you. I promise you. Try my recipe below for celeriac and bacon soup.
1 tablespoon unsalted butter
2 small onions, chopped
1 head celeriac, peeled & chopped
2 slices of bacon ,chopped
1 bay leaf
1 quart vegetable stock
1/2 cup cream
salt & pepper
GARNISH: cream, chopped chives and bacon
SERVES : 4
Melt the butter in a heavy bottomed saucepan. Saute the onions and bacon. Approx 3 minutes.
Add celeriac, bay leaf and stock. Season with salt and pepper.
Bring this to a boil. I like to keep the cream handy in case I want to add some for more flavor or if I need a different consistency.
Simmer for 20 minutes.
Remove the bay leaf . Using a hand blender, puree the soup until smooth.
Garnish with a little swirl of cream, some chopped crispy bacon and chives.