Celeriac may look like the brute of the vegetable patch, but this underused root is a complete gem in the kitchen. We love it roasted with thyme, as a silky puree beneath roasted fish and meats, thinly sliced and baked with cream and plenty of rosemary and as a velvety base for all kinds of soups.
I have to admit that we haven’t had the greatest success growing it ourselves. I think we’ve added too much organic matter to the soil which has encouraged lots of verdant top growth but rather stunted the roots. Fortunately it is now readily available in most greengrocer’s shops and supermarkets throughout the autumn and winter months.
For the uninitiated I would say the taste is that of mild celery with a hint of sweet parsnip. It works beautifully with other seasonal produce, such as shellfish, nuts, foraged mushrooms, apples and pears.
In this recipe the addition of apple works particularly well, adding a bright note to compliment the otherwise earthy dish. This is the kind of soup you want to come in to on a cold winter’s day. It will warm you up with some of the season’s best offerings.
Ingredients
1 medium celeriac, peeled and roughly cut into inch-sized cubes
1 small onion, finely diced
Half a leek, finely sliced
1 eating apple
A few sprigs of thyme
1 small sprig of rosemary
Salt
Pepper
A splash of full fat milk (optional)
For the hazelnut crumb:
1 slice of slightly stale sourdough bread, cut into inch-sized cubes
Rapeseed oil
50g hazelnuts
Method
1. Begin by making the hazelnut crumb. Preheat the oven to 160°C. Arrange the cubes of bread on a lipped baking tray, drizzle with rapeseed oil and sprinkle with salt. Toss the bread to coat throughly and place in the oven. Bake for 8 minutes. At this point add the hazelnuts and bake for a further two minutes until the nuts are toasted and croutons a golden brown. Remove from the oven and set aside to cool.
2. In the meantime add a drizzle of extra virgin rapeseed oil to the bottom of a large saucepan and place over a low heat. Add the chopped onion and leek and gently sweat for 5-10 minutes until the vegetables have softened but not coloured.
3. Add the cubed celeriac to the saucepan with the rosemary and thyme. Agitate for a few moments before pouring over 750ml of boiling water. Add a lid to the pan and simmer gently for around 15 minutes or until the celeriac is tender. Add the chopped apple and simmer for a further few minutes.
4. Add the hazelnut crumb mixture to the bowl of a food processor with a pinch of thyme leaves. Blitz to a chunky crumb.
5. Using a stick blender or liquidiser blend the soup to a silky purée. If it seems a little thick add a splash of milk or more water until you have the desired consistency. Seaon with salt and pepper as desired.
6. Divide between two bowls, top with the hazelnut crumb and enjoy.
