A funny looking vegetable showed up in our CSA box this week. It was white and resembled a hairy, dirty brain. Turns out, it was celery root or celeriac, pronounced seal-er’-i-ac. I prepared it just as I would a potato or cauliflower and made a creamy soup for lunch. Yum!
Recipe from Mark Bittman (if you’re bored, watch the video – I love that guy!)
- 4 tablespoons (1/2 stick) butter
- 1 small onion, chopped
- 1 tablespoon minced garlic
- 1 tablespoon curry powder
- 1 to 2 teaspoons ground cumin
- Salt and black pepper
- 1 1/2 pounds celery root, peeled and cut into 1- to 2-inch chunks
- 6 cups chicken or vegetable stock or water
- 1/2 to 1 cup cream, half-and-half, or milk, or to taste
- 1/4 cup chopped fresh cilantro or parsley for garnish
- 1. Put the butter in a large, deep pot over medium-high heat. When it’s melted, add the onion and garlic and cook until they begin to soften, 3 to 5 minutes. Add the curry powder and cumin and a sprinkle of salt and pepper and cook, stirring, for 1 minute.
- 2. Add the celery root and stir just to coat it in the spices, then add the stock and bring the mixture to a boil. Lower the heat so that the stock bubbles gently and cook, stirring occasionally, until the celery root is fully tender, 15 to 20 minutes more.
- 3. Cool the mixture slightly, pour into a blender, and purée carefully, or use an immersion blender to purée the soup in the pan. Return the soup to the pan and stir in the cream; reheat if necessary. Taste and adjust the seasoning, and serve garnished with the herb.