Celery root or celeriac is a really strange looking root vegetable at the grocery store that’s all gnarled and brown and ugly. But if you’ve never picked one up, don’t be afraid! I hadn’t tried one until this past Thanksgiving. It has a wonderful, mild celery flavour that makes a mean soup or puree, among other things.
To start, use a sharp knife to trim all the tough, dirty rind from the root. Make sure you get all the gnarled parts or it will be tough. You’ll end up with something that looks kind of like an extra large potato. Cut it into about 1 inch cubes.
Combine the celery root with about 2 2/3 cup of chicken broth in a saucepot. Bring it to a boil and then reduce it to a simmer for 15 to 20 minutes or until the root is tender. Next, blend the soup and add 1/2 cup cream (or milk for a lighter soup) and salt and pepper to taste. Ensure the soup is heated through after you add the milk.
Serve with a sprinkle of nutmeg.