It was very difficult for me to decide on one celery root recipe to share with you guys. There's so much you could do with this funky looking ball of root vegetable.
This bulbous beast has a tough exterior, making it look nearly inedible. Once you tear back its gnarly outer layer, you are left with a crisp white root vegetable with a bright and earthly flavor.
Celery root can be shredded and used raw in salads, but my personal favorite is transforming it into a vevlvety soup. This soup is so easy, with only a few ingredients so that our celery root can truly shine.
1/2 large Celery root
1/2 pound Carrots
1/4 whole-Milk yogurt or coconut milk
2 tablespoons Honey
2 teaspoons Ground coriander
1 teaspoon Grated ginger
3 gloves Garlic
3 Bay leaves
scallion, parsley, or cilantro as garnish
1. Peel and chop celery root and carrots. Place celery root and carrots in a large stock pot with 6 cups of water and bay leaves. Simmer until tender, about 35 minutes.
2. Once tender, remove bay leaf. Transfer cooked celery root and carrots into a blender with yogurt, honey, coriander, ginger, and garlic. Puree until smooth and transfer back into stock pot. Simmer soup until everything is warm and incorporated, about 6 minutes. Season with salt and pepper.
Serve with your choice of herb!