Lia wrote:

> I adore celeriac. I first tried it in Paris and don't find it nearly
> often enough here in the states. This year we're taking a stab at growing
> it. It is a root vegetable so I don't know how it is doing. The tops look
> great, but there's no peeking at the root until it is time to harvest.


It makes an easy and awesome creamy soup. Just peel it, simmer it in your
choice of flavorful liquid (chicken stock, vegetable stock, or milk with
onions have all worked for me), then purée it. Season to taste with salt and
white pepper.

To add a different twist, add some shucked oysters just before serving.

There are plenty of variations you can try: You can simmer it in soymilk,
then add sesame oil and soy sauce before puréeing and topping with a few
scallion rings. You can add curry powder to the stock. You can add other
vegetables; celeriac pairs nicely with carrots, parsnips, cauliflower,
fennel, winter squash, or leeks. You can stir in some V-8 toward the end;
I'm thinking this would be particularly good if you were using beef stock.


Bob