• Magdalena Westman

Art of Cooking (Celeriac Soup)




Celeriac is often referred to as the frog prince of winter vegetables or the vegetable world's ugly duckling. It was a new vegetable discovery for me when relocating to this part of the world. I had never seen or heard of it in South Africa which I find strange given the European presence there. But then it is apparently also relatively "undiscovered" in the United States while Wikipedia tells us it is a traditional staple of the (tropical) Puerto Rican kitchen. Celeriac originated in the Mediterranean basin and is widely cultivated there & across Northern Europe & other regions. So for some unknown reason it seems to have a very uneven worldwide distribution.

Celeriac is a variety of celery developed to produce a large underground bulb. It is related to anise, carrots, parsley and parsnips. It had medicinal and religious uses in many early civilizations, including those of Egypt, Greece and Italy. Other than its attraction for the taste buds today it is valued as a veg for a healthy diet, half a cup containing only 30 calories, no fat and providing an excellent source of dietary fiber.

There are many celeriac soup recipes & mine is rather basic.

80g butter

1 onion (medium 200g)

750g celeriac (after peeling) diced

500g potatoes diced

2 chicken stock cubes

2 litres water

s & p

nutmeg

cream (optional)

Fry onion in butter till soft. Add celeriac, potatoes, stock cubes, water. Cook on low heat until veg softened (1 hour).

Liquidize with blender. Add s&p and nutmeg to taste.

If including add dollop cream just before serving. Up your game by sprinkling with parsley, croutons.

Bon Appetit

Randolph.