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Ingredients

Mirepoix

1 small celery root, peeled and diced  or half a large one

2 cups vegetable stock 

2 cups water

1/4 cup cream

Chives for garnish

Salt and pepper for seasoning

Method

Sauté mirepoix in 2 tbsp olive oil. Peel and dice 1 small celery root or half a large one and add to mix. Cook over medium until root turns golden. Add 2 cups each vegetable stock and water and simmer until root is soft; 30-40 minutes. Purée until smooth and season with salt and pepper. Add about 1/4 cup cream, heat, and serve garnished with chives.

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