Ingredients
- 2 tablespoons butter
- 2 medium onions, sliced
- 2 large celery roots, cleaned and trimmed and roughly sliced (2 lbs trimmed weight)
- 1 pound potatoes, peeled and cut into chunks
- 1 1/4 teaspoons salt, or to taste
- 1/2 teaspoon celery seed
- 3 cups water (or stock, suggested to try water first)
- 2 to 3 cups milk
- Ground white pepper, to taste
How to Make
-
Step 1: Heat butter in a heavy pot over low heat, stir in onions, cover and cook for about 10 minutes, stirring occasionally until golden.
-
Step 2: Add celery root, potatoes, salt, celery seed, water, and 2 cups of milk to the onions. Stir, and bring to a boil, reduce heat and simmer gently covered for 30 minutes or until the vegetables are very tender.
-
Step 3: Puree (but leave it a little lumpy and chunky) in batches with a blender or food processor, or use an immersion blender right in the pot.
-
Step 4: Stir in more milk to desired consistency. Stir in salt and white pepper to taste. Reheat if needed.
-
Step 5: Suggested to top with chopped herbs, croutons sauteed in butter, diced ham or sausage or anything else you have on hand that sounds good! Enjoy!
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.