Celeriac & Leek Soup. Peel and cube one medium celeriac root and toss with olive oil, salt and pepper. Next time you're at the grocery store and come across one of these hairy, brown roots. Celeriac (Apium graveolens var. rapaceum), also called celery root, knob celery, and turnip-rooted celery (although it is not a close relative of the turnip), is a variety of celery cultivated for its edible stem or hypocotyl, and shoots.
This article tells you all you need to know about celeriac, including its nutrition, benefits and uses. Celeriac is the root of a particular variety of celery plant — thus, it's also sometimes simply called celery root. Celeriac is a root vegetable, so it can be stored like any other root vegetable; ideally in a cool, dry place away from direct light for up to two weeks. You can cook Celeriac & Leek Soup using 0 ingredients and 0 steps. Here is how you cook that.
Ingredients of Celeriac & Leek Soup
Celeriac is a versatile vegetable that a person can eat raw or cooked. Raw celeriac is common in salads. It may be best known for its use in a French dish called celeri remoulade. Celery Root Bisque with Thyme Croutons.
Celeriac & Leek Soup step by step
Seafood in Celery Root and Lovage Broth. Celeriac is packed with antioxidants (which can help fight inflammation), vitamins and minerals. It is low in carbs and high in fiber, which can help support a healthy heart and gut. Also, it is naturally low in fat, making it. Antioxidants are powerful compounds that help fight free radicals to keep your body healthy.