Celeriac-Apple Soup and Salad

Celeriac-Apple Soup and Salad Ronit Penso

In the winter, I’m always on the look for a nice plump celeriac (also known as celery root), but too often I find small ones, that are only suitable for flavoring vegetable soups and don’t have enough substance to be cooked on their own.  This week I finally got lucky and found one that I could use to make one of my favorite soups – celeriac and apple.
In fact, the root was even too big for the portion of soup I had in mind, so I ended up using the leftover shredded celeriac and apples, to create a tasty Waldorf-style salad. As I’ve used the food processor to shred the celeriac and apples, both dishes were easy and quick to prepare. Just what I was looking for. Try both and and enjoy.

Notes:
* For easier peeling, cut the celeriac into sections, then peel each section with a sharp knife.
* In order not to mask the unique flavor of the celeriac, I used only a small amount of spices.
* The soup can be served as is, or with some bold flavor toppings, such as the blue cheese shown here, or any other sharp cheeses. Heavy cream or sour cream are also wonderful additions to the soup.
* Other toppings I recommend are: celery leaves, diced apples, chopped crispy bacon, roasted slivered almonds and homemade bread croutons.
* The salad is wonderful on its own, or as a side dish for roasted meats.

Makes: 6
Prep time: 20 minutes
Cooking time: 30 minutes

Ingredients:
For the soup:
½ stick (55 grams) butter
1 small onion, chopped
1 tsp salt
½ tsp freshly ground 4 pepper mix
5 cups water
4 cups shredded celeriac
1 cup shredded peeled Granny Smith apple
¼ tsp freshly ground nutmeg
1 Tbs honey
1 tsp Dijon mustard
For serving options: see notes

1. For easier peeling, cut the celeriac into sections, then peel each section with a sharp knife. Shred in a food processor and measure 4 cups. Set aside.
Celeriac-Apple Soup and Salad Ronit PensoCeleriac-Apple Soup and Salad Ronit Penso Celeriac-Apple Soup and Salad Ronit PensoCeleriac-Apple Soup and Salad Ronit Penso
2. In a medium pot, mix the butter, onion, salt and pepper. Sauté on medium-high heat, until the onion is soft. Add the water and the shredded celeriac and apple. Mix and bring to the boil. Lower the heat to medium-low and cook for 20 minutes, mixing occasionally.
After boiling, reduce to medium, add the nutmeg and honey, taste and adjust seasoning. Cook for 25 minutes, or until soft. puree with a hand blender.After boiling, reduce to medium, add the nutmeg and honey, taste and adjust seasoning. Cook for 25 minutes, or until soft. puree with a hand blender.
3. Add the add the nutmeg, honey and mustard, mix and continue cooking for 5-10 minutes longer, until the celeriac is very soft. Take off the heat and puree with a hand blender. Mix and adjust seasoning before serving.
Celeriac-Apple Soup and Salad Ronit PensoCeleriac-Apple Soup and Salad Ronit Penso Celeriac-Apple Soup and Salad Ronit PensoCeleriac-Apple Soup and Salad Ronit Penso

Celeriac-Apple Soup and Salad Ronit PensoCeleriac-Apple Soup and Salad Ronit Penso Celeriac-Apple Soup and Salad Ronit Penso

For the salad:
2 cups shredded celeriac
1 cup shredded peeled Granny Smith apple
1/3 cup good quality mayonnaise
1 tsp salt
½ tsp freshly ground 4 pepper mix
1 tsp sugar
1 Tbs fresh lemon juice
1/4 cup dried cranberries
1/4 cup chopped walnuts

In a medium bowl, mix all the ingredients. Taste and adjust seasoning if needed. Let sit at room temperature for half an hour before serving. The salad can keep, in an airtight container  in the fridge, for up to 3 days.
Celeriac-Apple Soup and Salad Ronit PensoCeleriac-Apple Soup and Salad Ronit Penso Celeriac-Apple Soup and Salad Ronit Penso

76 thoughts on “Celeriac-Apple Soup and Salad

    • Tasty Eats Ronit Penso says:

      Thank you Judie, I’m glad to hear!
      I think you’ll love celeriac once you’ll try it. I love the subtle celery flavor and the silky texture it has. Besides using it as the main ingredient, as I’ve done here, it is also a great addition to any soup. Well worth looking for. :)

      Liked by 1 person

  1. judilyn says:

    RE: Silky texture . . . do you need to whiz it to make it silky? What is it like as just itself? Soups rule, but we like ’em chunky. My immersible whizzer has been pushed waaaaay to the back of the cabinet from disuse.

    Liked by 1 person

  2. judilyn says:

    Oh, right – I remember reading that and being intrigued at the time. That was back in 2014, and there has been a bit of an uptick in more “sophisticated” and organic foods available here now, so maybe a diligent search will turn some up for me. I’ll make a note to remind me for next shopping adventure.

    Liked by 1 person

  3. Sandhya says:

    Ronit,
    I have not cooked with celeriac before but seeing both these delicious recipes, want to go out get it now!
    Love the combination of flavors in both the soup and the salad

    Liked by 1 person

  4. Loretta says:

    Loved the combination of celeriac and apple Ronit. The subtlety of the other ingredients had to have given this soup an amazing flavor. Nothing quite like a pureed soup either, love all that I see in it :)

    Liked by 1 person

  5. Indu says:

    I need to try this combination of celeriac with apple. To tell you the truth I have never used celeriac much. The one time I used it I felt the flavor was too overpowering. Also the smell.Something tells me I should try your recipe, Chef Ronit:)

    Liked by 1 person

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