March is here and with the end of February comes the end of the Celeriac season.
Celeriac is a root vegetable and contains useful amounts of Vitamin C, Fibre and Folic acid. It is especially good when used as an ingredient in soups and stews or when cooked and accompanied by potatoes as a side dish. When celeriac is added to soup the result is a creamy smooth medium, which can carry buckets of flavours that blend celery and parsley wonderfully.
Here is a recipe for Celeriac and Roast Hazelnut soup for four:
- Roast Hazelnuts 100 grams (skinned & chopped)
- Fresh parsley
- Butter 30 grams
- Onions 110 grams, finely chopped
- Potatoes 140 grams, finely chopped
- Salt & Pepper
- Celeriac 425 grams, skinned & finely chopped
- Chicken or vegetable stock 1.2 litres
- Milk 170ml
- Cream 60ml
In a saucepan, heat the butter and cook the potatoes and onions. Season them with a little salt & pepper to taste. Cover the saucepan with a lid for 10 minutes.
Add the celeriac and the chicken or vegetable stock and bring to the boil. Once boiling, reduce the heat and leave to simmer for 10 minutes.
Once the Celeriac and potatoes are cooked, give then a good whiz with a hand-held blender and add the milk and cream.
You can now season the mix if needed.
Serve warm and garnish with chopped hazelnuts and fresh parsley.