Some call it celeriac, I call it celery root (because I’m not that fancy), and no joke this ugly, gnarly root is one of my absolute favourite fall vegetables. Now it’s been said that celery will always be the last vegetable standing on a veggie platter, and it may be true, but please don’t let your celery roots be the last veg standing in your fall veg collection. It’s just too good.
When I first shared a photo of this root on Instagram, I was surprised by the number of people who actually didn’t know what it was. It was showing up in their CSA boxes, but they didn’t know what to do with it.
Popular Uses For Celery Root
In a soup
In place of or alongside potatoes in a mash
With other root veggies in a roasted veg medley
Sliced thin and toasted or dehydrated like chips
Sliced thin and roasted and used in a sandwich
The celery root, as you may have guessed, is the root of celery. The celery stalks are harvested much earlier in the season. In the fall, when the stalks have become thinner, darker, and wildly bitter to taste, is when you know the energy, power and flavour have moved down into the roots. Be sure to save the stalks, however. I wouldn’t recommend using them in a soup that you’ll be pureeing but you can definitely add them to veggie stock or bone broth.
Let’s move along and discuss this incredible soup.
Once steamed, the celery root takes on a very soft and creamy texture. This is what makes it so good as a replacement for potatoes in a mash. You could even use celery root puree as a topping in The UnDiet Cookbook‘s UnShepherd’s Pie (page 166).
To truly make the most of the fall harvest, this soup is one of those super local options where you can literally get all of the ingredients at your local farmer’s market or CSA box.
There are just four base ingredients – celery root, apples, onion, and sea salt. I added in a few more spices to round out the flavour. But it is actually that simple. This is a great soup to cook up and enjoy on a chilly fall day. This one can also easily be doubled for batch prepping. Freeze it in single portions in half-liter mason jars (leaving about 2 inches at the top of the jar for expansion).
This soup will likely become a regular part of your delicious fall repertoire!
Print
This soup is absolutely delicious! After the first couple of bites I was obsessed! I used 1 granny smith apple and 1 gala apple and the tartness from the granny Smith apple worked so well! 10/10
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When I first shared a photo of this root on Instagram, I was surprised by the number of people who actually didn’t know what it was. It was showing up in their CSA boxes, but they didn’t know what to do with it.
The celery root, as you may have guessed, is the root of celery. The celery stalks are harvested much earlier in the season. In the fall, when the stalks have become thinner, darker, and wildly bitter to taste, is when you know the energy, power and flavour have moved down into the roots. Be sure to save the stalks, however. I wouldn’t recommend using them in a soup that you’ll be pureeing but you can definitely add them to veggie stock or bone broth.
Let’s move along and discuss this incredible soup.
Once steamed, the celery root takes on a very soft and creamy texture. This is what makes it so good as a replacement for potatoes in a mash. You could even use celery root puree as a topping in The UnDiet Cookbook‘s UnShepherd’s Pie (page 166).
To truly make the most of the fall harvest, this soup is one of those super local options where you can literally get all of the ingredients at your local farmer’s market or CSA box.
There are just four base ingredients – celery root, apples, onion, and sea salt. I added in a few more spices to round out the flavour. But it is actually that simple. This is a great soup to cook up and enjoy on a chilly fall day. This one can also easily be doubled for batch prepping. Freeze it in single portions in half-liter mason jars (leaving about 2 inches at the top of the jar for expansion).
This soup will likely become a regular part of your delicious fall repertoire!
Print
When I first shared a photo of this root on Instagram, I was surprised by the number of people who actually didn’t know what it was. It was showing up in their CSA boxes, but they didn’t know what to do with it.
Once steamed, the celery root takes on a very soft and creamy texture. This is what makes it so good as a replacement for potatoes in a mash. You could even use celery root puree as a topping in The UnDiet Cookbook‘s UnShepherd’s Pie (page 166).
To truly make the most of the fall harvest, this soup is one of those super local options where you can literally get all of the ingredients at your local farmer’s market or CSA box.
There are just four base ingredients – celery root, apples, onion, and sea salt. I added in a few more spices to round out the flavour. But it is actually that simple. This is a great soup to cook up and enjoy on a chilly fall day. This one can also easily be doubled for batch prepping. Freeze it in single portions in half-liter mason jars (leaving about 2 inches at the top of the jar for expansion).
This soup will likely become a regular part of your delicious fall repertoire!
Print
the root on the picture is not celery root but parsley root
celery root is more round
I use them both in the soups
Regards
Can’t wait to try this soup!
I’m new to celery root, so am uncertain how to prepare. Would I use a peeler as I would a carrot?
“Let’s move along and discuss this incredible soup.”
You are a hoot–I don’t know why, but this sentence just tickled me. Just discovered your blog and will try this recipe. Thank you.
This soup is even better the second day. Thank you for the delicious, healthy recipe!
Hi, Meghan!!! Looking forward to cook tommorow your soup!!!! Will write how it was!!!! Take care!!!
This soup is absolutely delicious! After the first couple of bites I was obsessed! I used 1 granny smith apple and 1 gala apple and the tartness from the granny Smith apple worked so well! 10/10