Celeriac is a good seasonal vegetable for spring time. A large knobbly bulbous vegetable tasting somewhat of celery, it can be peeled and mashed or used for almost any dish for which you might use potato. If the celeriac has lots of roots, expect to cut them off. It makes a great soup and can be useful for finishing up bits of blue cheese. There are plenty of local blue cheeses that can be used eg a blue Swaledale, Wensleydale Blue or even Yorkshire Blue.
This recipe is based on the celeriac and blue cheese recipe on the Riverford Organic Farmers website.
- 500g celeriac
- 1 onion
- 3 tbsp oil
- 900ml vegetable stock
- 150ml single cream
- 100g blue cheese
- Salt and pepper
- Peel and chop the celeriac and onion. Saute in hot oil for 10 minutes until the onion is transparent
- Add the stock, bring to the boil, cover and simmer for 25 minutes until the celeriac is tender. Allow to cool and then blend until smooth.
- Return to the pan, add the cream and crumbled blue cheese and let it melt through the soup.
- Once hot, season and serve with some locally baked crusty bread.