Celeriac Velouté

I can offer you a recipe for celeriac velouté. It’s a creamy and comforting dish, perfect for cold days. Here’s how to prepare it:

Ingredients

• 500 g of celeriac
• 1 medium potato
• 1 white onion
• 1 clove of garlic
• 500 ml of vegetable broth
• Extra virgin olive oil
• Salt and pepper to taste
• Chives or chopped parsley to garnish (optional)

Preparation

1. Begin by peeling and cutting the celeriac and potato into cubes.
2. Peel the onion and garlic and finely chop them.
3. Heat a drizzle of extra virgin olive oil in a large pot and sauté the onion and garlic until they become translucent.
4. Add the celeriac and potato cubes to the pot and let them brown for a couple of minutes, stirring well.
5. Pour the vegetable broth into the pot, making sure it completely covers the vegetables. If necessary, add a bit of water.
6. Bring to a boil, then reduce the heat and let simmer for about 20-25 minutes, or until the celeriac and potato are tender.
7. Once the vegetables are cooked, use an immersion blender to blend them into a smooth and homogenous cream. If you prefer a thinner consistency, you can add a little more broth.
8. Taste and adjust the seasoning with salt and pepper according to your taste.
9. Serve the velouté warm, garnished with chopped chives or parsley if desired.

Celeriac velouté is a dish typically associated with autumn or winter, which lends itself well to being enriched with a drizzle of sour cream or extra virgin olive oil when serving to give an extra touch of creaminess and flavor. You can also toast some bread croutons to add on top for a crunchy note. Enjoy your meal!