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Home » Farm to Kitchen, Side Dishes

Parsnip and Celeriac Soup

By Helen Brody (November 23, 2013)

A good set up for a heavy holiday meal is a light first course soup. Roasted and sweetened root vegetables cooked in a vegetable broth and pureed is a recipe adapted from the Valley News. Peeling the celeriac or celery root is the most challenging part of the recipe. Rather than a vegetable peeler, it is best to use a sharp knife to cleanly cut off the knobs. Check for more on the preparation of  this flavorful fall/early winter vegetable at

1/2 large celeriac or 1 medium celeriac, peeled and cut into chunkscelery root
1 parsnip, peeled and cut into chunks
1 medium onion, peeled and cut into chunks
1 bay leaf
1 tablespoon oil
1 tablespoon butter
1 teaspoon salt
fresh ground pepper
1 clove garlic (or 2)
1 teaspoon sugar
6 cups vegetable stock (or more)

Melt butter with oil over low heat.  Turn up to medium heat and add onion and saute until soften. Add celeriac and parsnip and saute until light brown and let them brown for 5-7 minutes but make sure they do not burn. Add garlic and sugar to deepen color. Add the stock to caramelized vegetables and, cook until tender. Puree. Garnish with chopped parsley or celery leaves.

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