Celeriac With Hazelnut Crumble (Printable)

Silky roasted celeriac puree with buttery hazelnut crumble topping

# Ingredient List:

→ Vegetables

01 - 1 large celeriac (about 1.5 lb), peeled and diced
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium potato (about 5.3 oz), peeled and diced

→ Liquids

05 - 3.75 cups vegetable broth
06 - 2 tablespoons olive oil
07 - 3.4 fl oz heavy cream, optional or plant-based cream for vegan

→ Seasonings

08 - 1 teaspoon sea salt, or to taste
09 - 0.5 teaspoon black pepper, freshly ground
10 - 0.25 teaspoon ground nutmeg

→ Hazelnut Crumble

11 - 2.1 oz whole hazelnuts
12 - 1 tablespoon unsalted butter or olive oil for vegan
13 - 1 tablespoon fresh parsley, finely chopped
14 - Pinch of sea salt

# How-To Steps:

01 - Preheat oven to 400°F. Spread diced celeriac on baking sheet, drizzle with 1 tablespoon olive oil, and toss to coat. Roast for 25-30 minutes, turning once, until golden and tender.
02 - Heat 1 tablespoon olive oil in large pot over medium heat. Add onion and garlic, sauté for 3-4 minutes until softened.
03 - Add roasted celeriac and diced potato to pot. Pour in vegetable broth and bring to boil. Reduce heat and simmer for 15-20 minutes until vegetables are very soft.
04 - Roughly chop hazelnuts. Heat butter in small skillet over medium heat, add hazelnuts, and toast for 2-3 minutes until golden and fragrant. Stir in parsley and pinch of salt, then remove from heat.
05 - Once vegetables are tender, use immersion blender to puree until completely smooth, or transfer to blender in batches.
06 - Stir in cream if using, nutmeg, salt, and pepper. Reheat gently if needed.
07 - Ladle soup into bowls and sprinkle generously with hazelnut crumble. Serve hot.

# Expert Advice:

01 -
  • The roasting step brings out celerias natural sweetness, creating depth that youd never expect from such a humble vegetable.
  • Its one of those rare recipes that feels both cozy and sophisticated enough for company without hours of fussing in the kitchen.
02 -
  • The first time I made this, I didnt peel the celeriac thoroughly and those fibrous bits ruined the smooth texture Id been aiming for.
  • I discovered that roasting the celeriac rather than just boiling it directly in the broth makes an astonishing difference in depth of flavor, transforming it from good to memorable.
03 -
  • Save the celeriac trimmings to make vegetable stock for your next batch, creating a beautiful cycle of flavor that gets better each time.
  • For the silkiest possible texture, pass the blended soup through a fine-mesh sieve before adding the cream, a restaurant technique that makes all the difference for special occasions.
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