If you’ve never cooked with celeriac (or celery root) I encourage you to give it a try. It’s got to be the world’s ugliest vegetable, but it tastes great, keeps for months in the refrigerator, is low in calories and high in vitamins.
I first used celeriac when I starting getting them in my farm share about 10 years ago. I’d seen them in the stores but had no idea what to do with the strange looking thing. That’s one of the reasons I love our farm share, I get to try vegetables that I might pass by in the grocery store. When it comes in the share, I have no choice but to give it a try.
I like to use celeriac in mashed potatoes to lower the overall calories, since celeriac has about 1/2 the calories of an equal portion of potato. I like to roast chunks of celeriac with other root vegetables and I always use it in my bread stuffing for Thanksgiving. The flavor is similar to stalk celery with a slightly herbal edge.
The other day I found a couple of celery roots left over from our last farm share back in November. Since they were in a plastic bag they were still in pretty good shape.
I love leek & potato soup and I thought the celeriac would add an interesting flavor, and also make a leaner soup since I could cut back on the number of potatoes. So this is a pretty healthy bowl of soup. I don’t add any heavy cream or sour cream, just a little low fat Greek yogurt for a silky finish.
I like to garnish the soup with a few bacon bits, scallions and a dollop of yogurt.