Celery root, also known as celeriac, is just what its name claims it to be: the root of the celery plant. This ugly brown hairball of a vegetable has a mild, celery-like flavor with a starchy, rather potato-like texture. It’s a surprising but winning combination. With “root” in its name, celery root is obviously a root vegetable. That means that it stores well, making it a real treat for local eaters in fall and winter.
INGREDIENTS:
1 Celery Root (outside skin completely removed- cut into chunks)
1 head of cauliflower (washed and cut into florets)
6 stalks of celery (washed and chopped)
4-6 cups vegetable broth
(Optional: White meat chicken, cooked and cubed OR Meatless Chicken)
1 teaspoon celery salt
1 teaspoon Himalayan Sea Salt
½ teaspoon ground black pepper
2 teaspoons fresh, minced garlic
2 teaspoons minced onion
1 teaspoon TJ’s 21 season salute
Boil the cut up cauliflower and the cut up celery root until tender in 4 cups veggie broth
When slightly cooled, process the mixture in a blender, vita mixer, or food processor until smooth and creamy.
Steam the celery until tender.
In a large pot on the stove, heat through the creamed mixture, the celery, the optional chicken and add the spices to taste. You can thin it out a bit with more vegetable broth, soy creamer, or organic milk, if you prefer.
