Celeriac is available all around the world during winter time. Its best to use the seasonal fruits and vegetables in your cooking. Celeriac can be cooked in many ways but I like the celeriac mash and the soup a lot.
Celeriac known to be a very good vegetable with lots of fibre and also lots of vitamins and minerals. The scientists says the celeriac is an excellent source of some of the essential minerals such as phosphorus, iron, calcium, copper, and manganese. Recently I read an article says that it contains lots of anti cancer properties to prevent colon cancer.
When you cook celeriac make sure to add more veggies to make it a full meal. This soup can be kept up to 3 days in refrigerator and also can freeze in individual containers up to 3 months.
Adding Cream to this is your choice. It tastes nice with any cream too.
This recipe will serve up to 4-6 people.
Gather several carrots, 3 potatoes, celery sprigs, half of a leek (I used the white part) 1 whole celeriac and one onion with several cloves of garlic. Chop the vegetables roughly. Celeriac needs to be cleaned like potatoes.
Add some butter in to a pot and let it melt. Instead you can use any oil too. Add the chopped vegetables except celeriac and the potatoes. Stir fry about 5 minutes.
Mean while get some salt to your taste and enough stock water to cover the vegetables.
Add the potatoes and celeriac in to the pot and stir wee another 2 minutes on a high heat.
After add the stock water just enough to cover the vegetables.
Once cooked , strain the veggies & mash or puree the vegetables.
Add in to the soup and serve hot with a toasted crusty bread or a bread roll.