Celeriac (Apium graveolens var. rapaceum) is usually called celery root because of its appearance and due to where it’s situated in the Apium graveolens plant. It’s also called a hypocotyl or a tuber instead of a root. It is part of the same plant family as aniseed, parsley and parsnip.
The Celeriac is at its best from September to April and can be eaten raw and or cooked with it been commonly roasted, blended with mash or used in soups and salads. It contains a high level of antioxidants and vitamin K, and smaller quantities of phosphorus, C, B6 and has bee said to help with cardiovascular system. This vegetable has a nutty, earthy, sweet ans subtle celery flavor while tasting a little bit like celery and parsley.
Here's a very simplistic and easy recipe to enjoy after work on a cold autumns night with a slice of crusty bread.
1. Peel and dice the celeriac.
2. Peel the potatoes and cut them into pieces.
3. Chop the onion and cut the garlic into pieces. Heat a little oil in a pan, fry the onion
4. Add the onions garlic, potatoes and celeriac into a pan of water to create a broth with a pouch of fresh thyme in the pan, place the lid on the pan and simmer for about 20 minutes.
5. While the soup is boiling, clean the mushrooms and cut into pieces; not too small because it is nice to have something of a bite. Then bake briefly in a frying pan.
6. Roast the pine nuts in a frying pan without extra fat.
Note ... it may take a while before they colour but if, then it suddenly goes very fast. When they are ready, set the pine nuts aside for the garnish.
7. Now pick the parsley from the stalks and possibly cut or cut even finer.
8. After 20 minutes, check whether the celeriac is soft, remove the thyme from the pan and puree everything with a hand blender.
9. Divide the soup into bowls and add some mushrooms, pine nuts and parsley in each bowl.