Celeriac
800 g celeriac
peeled, cut into about 3 cm chunks
2 shallots
cut into wedges
¾ tsp salt
Soup
800 ml water
200 g crème fraîche
1 tsp salt
Some pepper
Topping
100 g celeriac
peeled, diced
1 apple
diced
50 g walnuts
finely chopped
1 lemon
3 tbsp juice
4 tbsp olive oil
Some salt and pepper to taste
Celeriac
Preheat the cooking space to 230 °C using the hot air with steaming mode. Spread the celeriac and shallots over a baking tray lined with baking paper, sprinkle with salt. Put the baking tray into the preheated cooking space and roast for about 25 minutes.
(Pre-)heat cooking space to 230 °C with Hot air + steaming
Put the food in
Hot air + steaming 230 °C for 25 Mins
Soup
Put the roasted celeriac in a pan, pour in the water and bring to the boil. Stir in the crème fraîche and allow to heat through. Finely purée the soup and season with salt and pepper to taste.
Topping
Mix together the celeriac, apple and walnuts in a small bowl. Mix in the lemon juice and oil. Season with salt and pepper to taste. Ladle the soup into bowls and scatter with the topping.
Additional information
Created by
V-ZUG Ltd.
Created on
8/4/25