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 has 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 to potatoes in a mash. You could even use celery root puree as a topping in The UnDiet Cookbook's UnShepheard'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!
Yield: Serves 4
- 2 Tbsp coconut oil or ghee
- 1 white onion, coarsely chopped
- 2 tsp dried ginger root
- 2 tsp sage
- 1 tsp turmeric
- 1 celery root, cut into 1 inch pieces
- 2 apples, cut into 1 inch pieces
- 1 tsp sea salt (or more to taste)
- 4 cups of water
- hot sauce to garnish
- gluten-free croutons to garnish
- Melt oil over medium heat, add onions and sauté until tranluscent, about 8 minutes.
- Stir in ginger, sage and turmeric.
- Add celery root, apple, sea salt and water. Bring to a boil and then simmer on low for 20 minutes or until celery root is fork tender.
- Using a handheld blender or a venting high speed blender, process until smooth.
- Scoop into bowls, add a dash of hot sauce and sprinkle of croutons.