As hard as my winter tights fight it, spring is coming.
It’s not full on yet, as there is a still a slight nip in the air and who doesn’t want an excuse to delay shaving leg season? AMIRITE? With the last blows of winter, we have to must say goodbye to celeriac season. My apologizes, as I meant to post this recipe in January but my post pregnancy induced brain fog or aka baby brain took over and I was lucky to remember to brush my teeth.
It. Was. Not. Pretty.
During this time, I also came to the conclusion that eating with both hands is so overrated. Soup is where it’s at. What other meal provides all your nutritional requirements in a flash, with minimal chewing and can be consumed one-handed? Only soup to the rescue.
It also means more time for a 15lb wriggle monster to hang off your hair and vomit in your shirt. Priceless.
Ha. You two-handed eaters are so fancy schmancy.
Roasted Celeriac, Garlic and Ham Soup
900g Celeriac, cut into rough 5cm chunks
1 head garlic,
3-4 Tbsp vegetable oil
1 tbsp butter
1 large onion, roughly chopped
1 potato, peeled and roughly chopped
½ tsp English mustard powder
½ tsp white wine vinegar
1 tsp sugar, optional
800ml-1L of stock, just enough to cover
200-250g cooked ham, cut into small cubes
Salt and pepper
- Preheat your oven to 180C/350F, in the meantime scatter the celeriac cubes on a baking tray, drizzle with oil, salt and pepper.
- To prepare the garlic, slice off the top part of the head, so that the cloves are exposed. Place the garlic onto a small square of foil, drizzle the exposed end with oil and wrap it up into a snug parcel.
- Roast the celeriac and garlic for 45-60 minutes, remembering to turn halfway and cook until the celeriac is fork tender and the garlic is soft.
- Squeeze out the garlic cloves, leaving the skins behind and set aside. Be careful when removing the garlic from its parcel. It will be hot!
- Once all the veg is roasted, get a heavy bottomed pot onto a medium heat. Add the butter and a splash of oil. Drop in the chopped onion, potato and cook gently for 6-7 minutes until slightly soft.
- Add the celeriac, garlic and cover with stock. Add the mustard powder, white wine vinegar, sugar and leave to simmer for about 25 minutes.
- Blend the soup until smooth, if it’s too thick add some stock to loosen.
- Stir in the cubes of ham, reserving some cubes for garnish* and season to taste.
*try pan frying some ham cubes until crispy for some crunchy texture.