Silky Celery Root Soup

October 23, 2010

Beauty isn’t everything and celery root is living proof. There is nothing about its knobby, gnarled, beige appearance that would entice you to put it in your shopping cart. You’ve probably passed by it a hundred times nestled between the turnips and rutabagas, not even realizing what an amazing root vegetable you’re passing over.
The flavor of celery root strongly resembles celery but there is also something potato-like about it both taste and texture. It is often eaten as a salad, grated then left raw or quickly blanched and mixed with mayonnaises, lemon and mustard. This time of year we prefer to cook celery root a little longer before serving. Peeled and cut into pieces, this vegetable can be braised, boiled, baked or sautéed. If you’re tired of using cauliflower as a mashed potato stand-in, give mashed celery root a try. Even better, gently simmer celery root then puree it into […]

Original post by Worker Bee

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