As an intern at the farm I have worked mostly in the CSA program, preparing the shares and delivering them to several locations. Every once in a while I notice, while we pack the boxes, an unfamiliar vegetable that catches my attention due to its uniqueness. This week´s vegetable was the Celeriac, aka “Celery root” or “Knob Celery.” 

Throughout the week and in all the CSA pick up locations where I went, I got asked the same question over and over again; “Excuse me, what is this?” and I always responded “It´s Celeriac! And I´ve heard it makes great soup”. Well, I´ve always said that it´s better to know something for a fact, and so I ventured into finding an easy recipe for Celeriac.

First of all, I did some research about Celeriac, and I discovered that this root veggie may be used raw or cooked, is mostly used for flavoring soups and stews, normally keeps well, and should last three to four months if stored between 32°F and 41°F and not allowed to dry out.

Please note that I tried to select a recipe that is consistent with the contents of this week´s share, and kept it as simple as I could, trying to highlight the favor of celeriac. Now, as this is a recipe blog, and not a journal, I hope you try this one out, and if you have an easier/better one, please share!

Celeriac Soup

Adapted by Gibran Cortina from Cook it Simply, Channel4 and La tartine Gourmande.


  • 2 Celeriac, peeled and cubed
  • 3 Potatoes, peeled and cubed
  • 4 Carrots, peeled and cubed
  • 2 Leeks, trimmed, washed and roughly sliced
  • 1 Onion, peeled and roughly chopped
  • 1 Garlic clove, chopped
  • 50g Butter
  • Salt and Pepper

Optional Ingredients:

  • Fresh Parsley
  • Cream


Start by washing, peeling, chopping, slicing or cubing the ingredients, according to the ingredients list. Note that it´s important to remove any soft part inside the Celeriac.

Take a large pot and melt the butter inside over a medium-low heat. Add the celeriac, potatoes, carrots, leeks, garlic and onion, season generously, and gently sweat the vegetables until they’re all starting to soften (this will take about 10 minutes).

Add the stock, bring the soup up to a boil, turn down the heat and simmer for about 20 minutes or until the celeriac is completely tender. Puree until smooth, return to the pan and reheat over a medium flame.

Just before serving, check the soup for seasoning, add more salt and pepper if needed, and if you want a thicker texture add cream. Serve with a drizzle of parsley pesto. Enjoy!