The first time I had celeriac was at Andrew Edmunds, a dark, cozy, romantically low-profile restaurant in Soho, London. The gnarly root was pureed into a creamy soup with celery and tarragon -- so simple and delicately fresh was the flavor that I was inspired to recreate the recipe Stateside.
3 medium celeriac bulbs (about 3 1/2 to 4 cups peeled and diced)
4 cups chopped celery
1 1/2 cups almond milk
1 1/2 cups water
2 Tbsp fresh tarragon, chopped
salt and pepper, to taste
1. Heat olive oil in a medium pot over medium-high heat. Add diced celeriac and celery. Cook for 8-10 minutes until vegetables begin to soften and brown.
2. Add the liquids and bring to a boil. Reduce heat and simmer for 15-20 minutes until vegetables are soft enough to puree. (Test with a fork). Add tarragon and stir to combine.
3. Turn off the heat and allow the contents to cool slightly; then puree with an immersion blender. (You can also use a regular blender and transfer the soup in batches to puree). Once the soup is a smooth consistency, taste and adjust salt, pepper, tarragon and liquid as needed. Garnish with crushed walnuts and serve.