This cream has a delicate but very special flavor, so it’s good choice as a side dish to a meat or a roast. The creamy consistency is very much like mashed potatoes, you wouldn’t believe how low in calories it is! More good news, celeriac is also rich in calcium, phosphorus, vitamin C and fiber, so it’s all advantages!
I’ve included this recipes in the Express Recipe section because indeed, it has only two basic ingredients, celeriac and onion, but then we will need a couple more, but they are either optional, or those typical ingredients we all have in the pantry, salt, oil and pepper. So, technically you can do it with just two ingredients, or work just a little more and add milk and broth, not much fuss, anyway.
Will you give it a try, or does celeriac’s weird apperance make you hesitate? Have you ever cooked celeriac? Do you have any recipe to share?
P. S. Some other warm soups: Súper easy pumpkin soup or tha Asparagus soup with poached quail egg. If you are feeling more into cold soups, you should try Easy Gazpacho or the Coconut almond summer soup, Ajoblanco we call it in Spain.
- 1 onion, peeled and diced
- 1 celeriac, peeled and cut into large chunks
- 40ml extra virgin olive oil
- Chicken stock, vegetable stock or just water
- Sea salt
- Freshly ground black pepper
- Optional: milk
- To decorate I used sprouted onion and a drizzle of truffle oil.
- IN NORMAL SAUCEPAN / EXPRESS COOKER:
- In a medium sized saucepan add 2 or 3 spoons of olive oil and heat over medium heat. Add onion and sauté, adding a pinch salt until it gets translucent, soft and slightly golden. By that moment we add the celeriac, stir a bit and add the broth or water, it should just cover half of the vegetables. Also add a pinch of salt.
- If it is a normal pot, cook for about 25 minutes, or until the celeriac, when pierced, is tender.
- If you use a pressure cooker, do all the same, and after adding the liquid, close and cook over high heat. When the valve starts whistling, lower heat and count 10 minutes. Open the pot and blend using an immersion blender. Add water or milk and blend some more, until we get the desired consistency and blend again, I like it pretty thick. Add salt and freshly ground pepper to taste.
- IN THERMOMIX:
- We heat 40gr olive oil, 5 minutes, varoma temperature, speed 1. We add the onion, and cook 7 minutes, varoma temperature, speed 1. Add celeriac and then add broth or water, enough liquid to just cover half of the vegetables, the rest should just stick out.
- Add a pinch of salt and heat 20 minutes, varoma temperature, speed . If past time, celeriac isn’t tender, cook for 5 more minutes.
- Beat 5 minutes speed of 7 to 9.
- Add milk or water until you get the desired consistency and blend again, I like it pretty thick. Add salt and freshly ground pepper to taste.