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.
Recipe for Celery Root Soup: 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 some 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.
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