Our large, knobbly celeriac are finally back in season, perfect for all your winter soups and stews. If you haven’t tried celeriac before, it is a delicious and versatile vegetable which tastes like a cross between celery, parsnip and potato. As well and soups and stews, it is stunning raw in creamy salads like remoulade. You can also roast it or bake it in a gratin. We love pairing it’s sweet, herby, mild flavour with something strong flavoured like capers or these salty, smokey mushrooms. Give it a try and do share your favourite celeriac recipes in the comments, we are always looking for inspiration.
Ingredients (serves 6)
For the soup:
- 1 tbsp oil
- 1 white onion, peeled & diced
- 4 cloves of garlic, peeled & sliced
- 3 sticks of celery, sliced
- 1 celeriac, peeled & cubed
- 1 stock cube or 1 tbsp bouillion powder
- 1 tbsp dried thyme
- salt and pepper to taste
For the smokey mushrooms:
- 1 tbsp maple syrup
- 2 tbsp soy sauce
- 1 tbsp oil
- 1/2 tsp ground black pepper
- 1 tsp garlic powder
- 2 tsp smoked paprika
- 300g chestnut mushrooms, thinly sliced
- Put a kettle on to boil with 1 liter of water. Then, in a large soup pot, sauté the onion, garlic, celery and celeriac with the oil and a sprinkle of salt and pepper. After 5 minutes the vegetables should be slightly softened.
- Add the thyme, crumble in the stock cube and pour in the freshly boiled water. Give the pot a stir then get the lid on and simmer the soup for 15 minutes or so until the celeriac is soft enough to blend.
- Meanwhile, mix together the maple, soy, oil, garlic, pepper and smoked paprika in a bowl. Tumble in the sliced mushrooms and mix well to coat each slice in the marinade. Scrape the mushrooms into a large frying pan and stir fry until hot and beautifully browned.
- Blend the soup and taste for seasoning. Add more salt or pepper as needed then serve in bowls topped with the smokey mushrooms. Enjoy.