from The Vegetarian
Society UK - www.vegsoc.org
Celeriac always seems to be the poor relation of the root vegetables
as people tend to look at its knobbly exterior and shy away from
experimenting with it. his is a pity as it has a slightly sweet
celery flavour and purees to a beautifully smooth texture.
If you cannot obtain celeriac, then try using a squash instead.
1. Cut the pears into slices and poach them in 300ml/1/2 pint water
until they are tender. Blend the pears and water together and reserve.
- 675g / 1 1/2 lb pears, peeled and cored
- 30ml / 2tbsp sunflower oil
- 1 onion, chopped
- 450g / 1lb celeriac, peeled and roughly chopped
- 1.2 litres / 2 pints vegetable stock
- salt and freshly ground black pepper
- soya cream to serve
- chopped chives, to garnish
2. Heat the oil in a large saucepan and gently fry the onion until
3. Add the celeriac and cook, covered, for 10~15 minutes, or until
4. Add the vegetable stock and blended pears, bring to the boil
and then reduce the heat and simmer for 10 minutes.
5. Liquidise the soup in a blender and return to a clean pan.
Re-heat gently, season to taste.
6. Serve immediately with a swirl of soya cream and a sprinkling
of chopped chives.