Celery root. It may look strange, but don’t be afraid! It’s crispy when raw and creamy when cooked. High in Vitamin C, minerals, plus thiamin and B6; it tastes similar to celery, but with a mild nutty flavor.
Celery root is excellent as a pureed soup or blended with mashed potatoes. You can also grate raw celery root into a salad or embellish hummus with it. Enjoy!
For best results, use as many organic ingredients as possible.
- Celery root
- 2-3 celery stalks
- Yukon Gold potato
- 1-2 garlic cloves or onion
- Make a quick and easy soup by cutting off the exterior layer (similar to cutting a pineapple.)
- Chop up the celery root along with a Yukon Gold potato and a few celery stalks. Put them in a large pot and barely cover with water.
- Add 1-2 garlic cloves or chopped onion. Boil until soft. Transfer to a blender, using only the amount of boiled water required for the desired consistency. 1-2 batches may be required depending on the size of your blender. Blend until creamy. Pour soup back into the pot then add herbs, a touch of extra virgin olive oil, and sea salt to taste.
Note: Storing leftovers in glass (like old pasta jars) is recommended over plastic containers.