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.

CELERIAC  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

Celeriac or Celery Root

Celeriac or Celery Root

Peel with a sharp paring knife

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.

Sautee celeriac & bacon in 1 tablespoon of butter

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.

Enjoy

Garnish with a little swirl of cream, some chopped crispy bacon and chives.