What is Celeriac? Also, a Great Recipe From my Chef Pierre

Watch my show today to see some more pictures from Japan! (I just got back last night, what a long flight!). I did want to share with you this amazing recipe for Cream of Celeriac Soup with Arugula Flan.
My chef Pierre Schaedelin made this for me before I left for Japan, and I haven't stopped thinking about it since!

Celeriac, more commonly referred to as celery root, is a variety of celery that’s grown especially for its crisp, white-fleshed, knobby root, rather than for its stalks and leaves.  Many people view its crude, rough exterior with suspicion and may never give it a try, which makes celeriac a truly underrated vegetable.  However, once the peel is removed, you’ll find flesh that’s nutty, sweet, and full of a delicate celery flavor.  And like other winter-root vegetables, celeriac is hearty and versatile, and can be prepared in so many different ways.  It can be boiled, braised, steamed, roasted, or eaten raw.  Potatoes take on a new character when boiled and mashed with celeriac.  It’s delicious simmered in soups and stews, or baked in gratins.  And it’s wonderful roasted with meats, or shredded for salads and slaws.

This is a picture from my very own garden!

When shopping for celeriac, lift it and feel its weight.  It should be firm and heavy;  never soft, shriveled, or bruised.  If it feels light, chances are good that the flesh will be spongy and flavorless.  To prepare celeriac, start by scrubbing the root and trimming the top and bottom.  Peeling the rough, thick skin will be easier if you use a paring knife instead of a vegetable peeler.  Then proceed with your recipe.

Pierre Schaedelin’s Cream of Celeriac Soup with Arugula Flan
Serves 12

For the soup:

1        stick unsalted butter
3        medium onions, chopped
3        cloves garlic, chopped
10      medium celeriac roots, peeled and cut into 2-inch dice
2        quarts whole milk
2        quarts water
1        tablespoon coarse salt

In a large pot, melt the butter and sauté the onion and garlic until translucent.  Add the celeriac and continue to sauté for about 5 minutes more.  Add the milk, water, and salt.  Bring to a boil, reduce heat, cover and simmer until celeriac is tender, about 1 hour.  Turn off heat and allow to cool down before pureeing.  Working in batches, puree the mixture until smooth.

For the flan:

12     small ramekins, about 1/3 cup capacity each
        melted butter for brushing

4       bunches arugula, washed and trimmed of tough stems
         coarse salt
1 1/2    cups milk
1 1/2    cups heavy cream
4        whole eggs
6        egg yolks
1        bunch parsley, washed and trimmed of tough stems
1        clove garlic, chopped

Brush the insides of the ramekins with melted butter, place them in the refrigerator for several minutes, then brush them a second time with the butter.  Set aside.

Preheat oven to 350 degrees.  Add 2 tablespoons of salt to a large pot of water and bring to a boil.  Add the arugula and blanch for 2 minutes.  Drain and immediately plunge the arugula into a bowl of ice water to stop the cooking.  Drain well and squeeze in a clean kitchen towel to remove the excess water.  Place the arugula in a blender along with the remaining ingredients, plus 1 1/4 teaspoon salt, and puree for about 2 minutes until mixture is quite smooth.

Spoon the mixture into the prepared ramekins and place them in a shallow pan.  Add enough boiling water to come halfway up the sides of the ramekins.  Carefully transfer to the oven and bake for 15 minutes, just until set.  Do not brown.  To unmold, invert the ramekins, giving a gentle tap.  Use a spatula to place a flan in the center of each soup bowl.  Ladle warm celeriac soup around the flan, keeping the green top exposed.  Sprinkle surface with croutons and serve.

For the croutons:

12  slices thin sliced white sandwich bread
      extra virgin olive oil

Remove crusts from the bread and cut each slice into small cubes, about 1/4-inch square.  In a small skillet, heat 1 tablespoon of olive oil over medium heat.  Working in batches, add 1/2 cup of bread cubes to the skillet, tossing gently.  Lightly brown the cubes, being careful not to burn, then, with a spoon, remove them from the skillet.  Continue with the remaining bread, adding more olive oil as needed.

Doesn't that look nice!

Comments

[Chris]

Welcome back! The soup looks exquisite.
A question..do you offer/sell (at either KMART or Macy's) the stainless steel soap bar featured on a recent show? If not it should definitely be part of your collection.

[PAULINE]

These recipes are perfect for this time of year...when there's a chill in the air..Would like to have inforamtion on the construction of your garden fence that was featured in your pictures about garlic.
Thanks
Pauline

[Cat]

This looks absolutely wonderful! I have to giggle a bit here, not at you but the look I receive in asking the local stores here if they carry celeriac! Since moving here I have inquired about some items that you would think would be basics - being in a rather small town of about 1800 and what they considered to be such is a different matter all together! I'm sure they get a big giggle over me asking for the oddest things!

Please keep these posts up! You have encouraged me to keep going in my quest for quality foods and if I can't find it...I can grow it!

xo Cat

[Margie]

Martha,
You are so cute---traveling to Japan, immersing yourself in the moment and sharing with us----then telling us you have been thinking about soup back home.
Looks like a true treat for a cold day.

[Trish]

Welcome back Martha and well wishes to your sweet mom.

I remember a show with your college friend, Ariadne, where she made a dish using celeriac although I don't recall the dish. Pierre's soup and flan looks like something I would really like and I'm sure Whole Foods would have everything I'd need to prepare it. I'll let you know if I make it.

I'm watching you on TV right now. Great show!
Trish

[Sandi Henderson]

The Martha Blog?! Am I the last to know about this? Exciting, exciting. Much fun will be had I am sure.

[Pam From CA- MSC]

I am sending good thoughts & prayers to Mrs. K, I hope she is reasting comfortable.I love to make homemade soups and stews, nothing better then a hot steaming bowl of soup, a good book, a quiet house and a warm throw to snuggle up in.Thank you for blogging I appreciate it very much & welcome home~

[Stef in Seattle]

Martha!!!!!

That is fantastic! I love how you blogged the process. I've been doing the very same thing on my blog with your recipes.. :) Hope you don't mind too much, it's all about promoting you and trying things out myself and having fun.

I'm going to do this one this weekend and blog it so I can see how pretty I'm able to make mine in comparison to yours. Don't worry, I know yours will always be the most beautiful and I am striving toward your great sense of presentation and style. I only hope to compliment you in the end.

BTW, I'm working to try and come see your show in person late January. Let's hope i get those tickets! :) If not, I'll keep trying!

Thanks so much!
Stef

[Alcea Alba]

'Tis the seaon once again for warm comforting soups. Your celeriac soup is a timely reminder to us all. I just made a wonderful batch of roasted butternut squash and leek soup. Delicious! I'm also about to make a potage of leek, potato, shiitake mushroom and mustard greens. Next month,I'll be making pots full of my roasted cauliflower and stilton cheese soup. Always a welcome addition to chilly December evenings.

[Debbie Nansel]

Thank you! This is the first time I have read your blog as well. It is fun to real your thoughts about soup and to know that you are really just an ordinary person like the rest of us! I have always supported you.

[Jan Erickson]

Hi Martha, Welcome back. Please give your wonderful mother a big hug from all of us who care so much about her well being. She and your family are in my thoughts and prayers and I will anxiously await news of her improvement. Thanks for this blog about celeriac. I have always wanted to try it and now I will because you shared this wonderful recipe. Take care, Jan

[Jon Mondrik]

Okaeri nasai!
Happy to have you back home again Martha. Hope you had a wonderful visit to Japan. Your blog photos definitely reflected that you did indeed. I enjoyed the different texture photos. They are works of art and would look outstanding framed.
The Cream of Celeriac Soup looks to be an excellent way to take the chill off a cold winter day. By the way, truly enjoyed the "First Frost" photos at Bedford. I especially like the pergola you designed, however, Sharky and Francesca have stolen my heart. . .they make my day brighter!
Take care,
Jon

[Emmy]

Folks in Texas send our love to "Big Martha"! Hope you can all be together for the holidays. Welcome back to Martha and Kevin. Thanks for the blog updates!

[bernadette]

Awesome- I also read Alexis and Jennifer's blog which is, like yours, AMAZING! It looks as if Alexis blog has inspired yours! BTW saw in New York magazine that you had a blog!

[Mumtaz]

Dear Martha,
This recipe for Pierre Schaedelin’s Cream of Celeriac Soup with Arugula Flan looks delicious. Have you ever tried Celeriac Romalade??? it is crisp, creamy and delicious!!!
Mumtaz
Please visit
www.citystyleandliving.com

[Mary Lou]

This is so funny. I was just up at the Canyon Ranch in MA and learned about Celery Root Soup. They made it with chicken broth and roasted vegetables and a small potatoe. I made it for the family for Easter. It was delicious.