My recipe comes from what the farmer told me as well as scouring the internet for other ideas.
Base Recipe:
Celeraic Root (about 1 pound)
1 Large Onion
3-5 Cloves Garlic (depending on size)
Broth (Chicken or Vegetable - I use reduced sodium)
Directions:
Separate Celeraic Root from the Celery Stalks. Save Stalks for other recipes.
Wash Celeraic and use a potato peeler to remove outer "skin" which harbors dirt and residue.
Cut Celeraic in small cubes
Peel and chop onion and garlic
Put Celeraic, onion, and garlic into pan with olive oil
Sautee until golden
Add broth 4 cups makes a thicker and creamier soup...6 a thinner soup
Bring to a boil
Cover and reduce to simmer. Cook until root is soft to the touch of a fork.
Let cool.
Blend with immersion blender, blender, or Vitamix.
Serving Suggestion:
Serve with crackers. I like Gluten Free Crunchmaster Crackers.
Serve with a sandwich to go along with the soup
Serve with a toasted wedge of bread
Serve with a salad
Garnishes:
Add sesame seeds to the top
Add chopped pecans or walnuts to the top (handful)
Celery leaf or sprig of tarragon if you add carrot
OPTIONS:
Add 2-4 Carrots (chopped) to the pot. This changes the flavor. The celery and carrot marry well.
Add 2-4 Small Baby Red Skinned Potatoes to the pot. Increase the water to the 6 cups. When you blend the potatoes add more texture to the soup.
HINT: Take a spoonful for a test drive. This soup works both cold and hot. It is a matter of personal preference.
Celeraic is low in calories; a good source of Vitamin K; an antioxidant; a good source of phosphorus, iron, calcium, copper, and manganese; it contains some of the B-complex vitamins; and calcium. TRY IT...YOU MIGHT LIKE IT!
Other uses for CELERAIC?
I HAVE roasted the celeraic with other root vegetables, but that is for another recipe/post.
