Celeriac makes lovely soups with a rich texture and good flavour. If you are preparing the celeriac in advance, put the cubes in a bowl of water with some lemon juice to prevent browning.
Recipe ideas from the National Trust.
2 onions, peeled and chopped
1 clove garlic, peeled and crushed
1kg celeriac, peeled and cubed
4 coxes apples, cored and grated
1 litre vegetable stock
1 bunch fresh parsley, chopped
2 tablespoons sunflower oil
Salt and pepper
Heat the oil in a large pan and add the onions and the garlic.
Cook for 5 minutes until starting to soften.
Add the celeriac and apple and cook for another 3-4 minutes.
Add the stock and bring to the boil.
Simmer for 15-20 minutes until the vegetables are tender.
Liquidise the soup and stir in the parsley.