Celeriac Soup Recipe - Vegan Paprika

The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like flavour, with nutty overtones. Try it as mash, in big-flavoured, slow-cook dishes, or in its classic form, and as they do in France, as a remoulade. It may appear to be just an ugly, uninteresting, knobbly root but celeriac has inner beauty. The flesh - crispy when raw, silky smooth when cooked - has a delicate taste which suggests the flavours of celery and parsley with a slight nuttiness. Try it mashed with potatoes and garlic or in the excellent Celeriac Remoulade. Celeriac is closely related to celery, a vegetable that's vital for giving body and depth to everything from stocks and soups to salads. Both contain compounds known as phthalides (great Scrabble word) that have been shown to have an almost magical ability to enhance the flavours of other ingredients, as well as terpenes, which contribute citrussy, resinous notes. But where celery's flavour is assertive, celeriac's is mellow. Celery has a slightly harsh edge, but celeriac is more complex and sophisticated: nutty and earthy, yet highly aromatic. Among its many notes, it even has a touch of the oyster about it – and that's pretty sexy. Sexy, but comforting. Whether used alone or in combination with other ingredients, celeriac is a warm, voluptuous, creamy hug of a vegetable. Celeriac (Apium graveolens var. rapaceum), also called turnip-rooted celery or knob celery, is a variety of celery cultivated for its edible roots, hypocotyl, and shoots. It is sometimes called celery root. Celeriac is a root vegetable with a bulbous hypocotyl. In the Mediterranean Basin and in Northern Europe, celeriac grows wild and is widely cultivated. It is also cultivated in North Africa, Siberia, Southwest Asia, and North America. In North America, the Diamant cultivar predominates. Celeriac originated in the Mediterranean Basin. Typically, celeriac is harvested when its hypocotyl is 10–14 cm in diameter. It is edible raw or cooked, and tastes similar to the stalks (the upper part of the stem) of common celery cultivars. Celeriac may be roasted, stewed, blanched, or mashed. Sliced celeriac occurs as an ingredient in soups, casseroles, and other savory dishes. As part of the HOW TO COOK GREAT NETWORK -
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