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Celeriac Recipes from Windy Hill Farm

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We visited our friends Alyson and Will at Windy Hill Farm in New Brunswick on the weekend... They have a 20-week CSA and so I looked through some of her newsletters for some recipes to share with you this week, here's a couple for celeriac, coming in this week's veggie share:


Celeriac and Apple Soup


  • 1/4 cup (1/2 stick) butter

  • 4 cups 1/2-inch cubes peeled celeriac

  • 3 cups 1/2-inch cubes peeled cored apples (from about 2 medium)

  • 1 1/2 cups chopped onion (about 1 large)

  • 4 cups (or more) low-salt chicken broth

  • 1/2 cup chopped chives

  • 1/2 cup grapeseed oil

  • Pinch of salt

  • 3 ounces thinly sliced pancetta (Italian bacon) or bacon


Melt butter in heavy large pot over medium heat. Add celeriac, apples, and onion. Cook until apples and some of celeriac are translucent (do not brown), stirring often, about 15 minutes. Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celeriac and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.

Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.

Puree chives, grapeseed oil, and pinch of salt in blender until smooth.

Preheat oven to 375°F. Arrange pancetta or bacon slices in single layer on rimmed baking sheet. Roast until browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta. DO AHEAD: Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.

Rewarm soup over medium heat. Divide soup among bowls. Sprinkle pancetta or bacon crumbles over each serving. Drizzle each bowl with chive oil.


Celeriac and Potato Mash

  • 2 lbs celeriac, peeled and cut into ½ inch pieces (about 4 ½ cups)
  • 2 lbs potatoes, peeled and cut into ¾ inch pieces (about 4 ½ cups)
  • Salt
  • 4 tablespoons butter at room temperature
  • ¼ cream or milk
  • Black pepper
  • Paprika for garnish (optional)

Place celeriac, potatoes and pinch of salt in a pot and barely cover with water. Bring to a boil and then simmer till vegetables are fork-tender (15-20 minutes). Drain, reserving one cup of the water. Return vegetables to pot and leave on medium heat for 1-2 minutes to dry them a bit. Remove pot from heat and add butter. Mash with potato masher, adding cream (milk) and as much of the reserved cooking water as you need to obtain a creamy consistency. Season with salt and pepper to taste. Sprinkle with paprika to garnish.

From: “The Earthbound Cook”

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