Celeriac (Celery Root)

Celeriac Soup with Thyme


  • 1 medium celeriac (celery root) (roughly 9 oz)

  • 2 carrots (roughly 4 oz)

  • 2 medium russet potatoes (roughly 14 oz)

  • 1 medium shallot (roughly 3 oz)

  • 2 cloves large garlic

  • 2 tablespoons olive oil

  • 1/4 teaspoon salt

  • 3 to 4 cups low sodium vegetable broth

  • 5 sprigs thyme

  • 2 tablespoon olive oil

  • 10 fresh sage leaves

  • 1 to 2 tablespoons heavy cream (optional)


  1. Preheat oven to 425° F.

  2. Cut off skin and roots of celeriac. Dice celeriac, carrots, and potatoes into 1/2 inch cubes. Place on a baking sheet or in roasting pan. Roughly mince shallot and garlic. Add to dice vegetables. Drizzle with olive oil and sprinkle with salt. Toss until all the vegetables are well coated. Roast in the oven 35 to 40 minutes or until the vegetables are beginning to caramelize and brown.

  3. While vegetables are roasting, heat 2 tablespoons olive oil over medium-high heat until hot. Fry sage, 3 to 4 leaves at a time until crisp. Remove from heat and set aside.

  4. When vegetables are done roasting, transfer them into a blender. Add thyme leaves from 5 sprigs into blender with 3 1/2 cups vegetable broth. Puree until smooth. Add more vegetable broth to achieve the consistency you desire.

  5. Transfer soup to a medium pot. Bring to boil over medium heat. Serve with crispy sage, extra thyme and a drizzle of heavy cream.

    Tips & Tricks: Be sure to wash and peel celeriac before using it in any recipe.

    If you are using an immersion blender or regular blender (not high speed), be sure to peel the potatoes before roasting to achieve a smooth consistency in the soup.

    The soup consistency is on the thicker side. After pureeing, add more broth if desired to get a thinner soup.

Celery Root Risotto and Pesto


  • 2 medium celery roots (celeriac) with leafy tops

  • 1/4 cup olive oil

  • 3 tablespoons butter

  • 1 1/2 cups chopped leek (white and pale green parts only)

  • 3/4 cup arborio or medium-grain white rice

  • 3 cups (about) low-salt chicken broth

  • 1 cup grated Parmesan cheese, divided


  1. Place 1 1/2 cups (packed) celery root leaves and oil in mini-processor. Blend until leaves are minced. Season pesto to taste with salt and pepper.

  2. Peel celery roots. Cut into 1/3-inch-thick slices. Cut slices into enough 1/3-inch cubes to measure 2 cups. Melt butter in heavy large saucepan over medium-low heat. Stir in celery root cubes and leek. Cover; cook until celery root is tender but not brown, stirring often, about 10 minutes. Mix in rice; stir 1 minute. Add broth; increase heat and bring to boil. Reduce heat and simmer until rice is tender and risotto is creamy, stirring occasionally, about 20 minutes. Mix in 3/4 cup cheese. Season risotto to taste with salt and pepper.

  3. Divide risotto between bowls; swirl some pesto on top. Serve with remaining cheese and pesto.

Spiced Pork with Celery Root Purée and Lentils


Celery Root Purée:

  • 2 pounds celery root (celeriac), peeled, cut into 2-inch cubes

  • 5 cups whole milk

  • 2 tablespoons (1/4 stick) butter

  • 1 teaspoon fresh lemon juice

  • Ground white pepper


  • 3 bacon slices, chopped

  • 1/4 cup 1/8-inch cubes peeled carrots

  • 1/4 cup chopped shallots

  • 1/4 teaspoon minced fresh rosemary

  • 1 1/2 cups dried lentils

  • 3 cups water

  • 1 teaspoon butter


  • 1/2 cup honey

  • 6 tablespoons red wine vinegar

  • 1 tablespoon curry powder

  • 1 1/2 teaspoons cayenne pepper

  • 2 1/2 pounds pork tenderloins

  • 1 tablespoon olive oil

  • 3/4 cup low-salt chicken broth

  • 1 tablespoon cold butter


For Celery Root Purée:

  1. Bring celery root and milk to boil in heavy large saucepan over high heat. Reduce heat and simmer uncovered until celery root is very tender, about 20 minutes. Using slotted spoon, transfer celery root to processor. Add 1/2 cup hot milk. Puree until very smooth. Blend in butter and lemon juice. Season with salt and white pepper. (Can be made 1 day ahead. Cover and refrigerate.)

For Lentils:

  1. Sauté bacon in medium saucepan over medium-high heat until crisp, about 3 minutes. Add carrots, shallots, and rosemary; sauté until shallots begin to soften, about 1 minute. Add lentils and 3 cups water; bring to boil. Reduce heat and simmer uncovered until lentils are tender and liquid has nearly evaporated, about 35 minutes. Stir in butter. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

For Pork:

  1. Preheat oven to 400°F. Whisk first 4 ingredients in bowl. Sprinkle pork with salt and pepper. Heat oil in large ovenproof skillet over medium heat. Add pork; sauté until brown on all sides, about 6 minutes total. Brush pork with honey mixture. Transfer skillet to oven; roast pork 10 minutes. Turn pork over and brush with honey mixture. Roast until thermometer inserted into center of pork registers 145°F, about 10 minutes longer. Transfer pork to work surface; tent with foil (temperature will increase 5 degrees).

  2. Add broth and remaining honey mixture to same skillet. Boil over high heat until sauce is reduced to 3/4 cup, about 5 minutes. Strain sauce into small bowl. Return sauce to skillet. Whisk in butter. Season with salt and pepper.

  3. Rewarm celery root puree and lentils. Cut pork crosswise into 1/2-inch-thick slices. Place 1/2 cup celery root puree in center of each of 6 plates. Using back of spoon, make indentation in puree. Spoon 1/2 cup lentils into indentation on each plate. Arrange pork slices atop lentils and drizzle with sauce.

Celery Root Bisque with Thyme Croutons


  • 1/4 cup (1/2 stick) butter

  • 1 cup chopped celery

  • 1/2 cup coarsely chopped shallots (about 3 large)

  • 2 pounds celery roots (celeriac), peeled, woody parts trimmed and discarded, cut into 1/2-inch cubes (about 5 1/2 cups)

  • 1 10-ounce russet potato, peeled, cut into 1-inch pieces

  • 5 cups low-salt chicken broth

  • 1 1/2 teaspoons minced fresh thym

  • 1/4 cup whipping cream

  • Additional chopped fresh thyme


  1. Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.

  2. Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)

  3. Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.

Spicy Carrot & Ginger Soup


  • 2 cups low-sodium vegetable or chicken broth

  • 1 cup all-natural unsweetened carrot juice

  • 1 cup light coconut water

  • 3 bags lemon ginger tea

  • 1 2-inch piece fresh ginger, cut into 1/4-inch slices

  • 2 dried chiles, halved

  • 1 tbsp olive oil

  • 5 medium carrots, roughly chopped

  • 1 leek, white and light-green parts only, washed and roughly chopped

  • 1 medium onion, roughly chopped

  • 2 stalks celery, roughly chopped

  • Sea salt and fresh ground black pepper, to taste

  • 1/2 cup silken tofu

  • 1/4 cup unsweetened coconut, shredded and toasted, for garnish


  1. In a small pot combine broth, juice and coconut water and bring to a boil. Add tea bags, ginger and chiles. Reduce heat and allow mixture to simmer for at least 20 minutes.

  2. Meanwhile, heat a medium-size pot to medium. Add oil, then carrots, leek, onion and celery. Season with salt and pepper. Continue to cook until onion is translucent, about 7 minutes.

  3. Strain broth mixture into pot with vegetables. Bring mixture to a boil. Reduce heat and allow soup to simmer until carrots are tender, about 20 minutes. In 2 batches, purée soup in blender with half of tofu per batch, until soup is silky smooth. Return puréed soup to pot on medium heat, just to reheat. Adjust seasoning, if necessary. Garnish each bowl of soup with coconut just before serving.