Celeriac with Hazelnut Crumble (Print Version)

Earthy roasted celeriac blended smooth, topped with buttery toasted hazelnuts for contrasting texture in every warming spoonful.

# Ingredient List:

→ Vegetables

01 - 1 large celeriac (about 1.5 lbs), peeled and cubed
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium potato (about 5.3 oz), peeled and diced

→ Liquids

05 - 3.8 cups vegetable broth
06 - 2 tbsp olive oil

→ Dairy

07 - 3.4 fl oz heavy cream or plant-based alternative

→ Spices and Seasoning

08 - 1/2 tsp ground white pepper
09 - Salt to taste

→ Hazelnut Crumble

10 - 2.5 oz whole hazelnuts, roughly chopped
11 - 1 tbsp unsalted butter or plant-based margarine
12 - 1/4 tsp sea salt
13 - 1 tbsp fresh parsley, finely chopped (optional, for garnish)

# Cooking Directions:

01 - Preheat the oven to 390°F.
02 - Toss celeriac cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking tray and roast for 25 to 30 minutes, turning halfway through, until soft and golden.
03 - While celeriac roasts, heat 1 tbsp olive oil in a large pot over medium heat. Sauté onion for 4 minutes until translucent. Add garlic and potato; cook for another 2 minutes.
04 - Transfer roasted celeriac to the pot. Add vegetable broth and bring to a gentle boil. Simmer for 15 to 20 minutes until vegetables are very soft.
05 - Toast hazelnuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant. Add butter and sea salt, stirring until nuts are golden and coated. Remove from heat and cool slightly.
06 - Use an immersion blender to purée the soup until silky smooth, or work in batches with a countertop blender. Stir in cream if using. Taste and adjust salt and pepper as needed.
07 - Ladle soup into bowls. Top generously with hazelnut crumble and chopped parsley.

# Expert Suggestions:

01 -
  • The roasting step brings out a deep, caramel-like sweetness that raw celeriac could never deliver.
  • That hazelnut crumble isn't just a garnish—it's the whole reason you'll want to make this twice in one week.
  • It feels elegant enough for guests but honest enough for a quiet Tuesday night.
02 -
  • Don't skip the roasting step—I learned this the hard way by trying a quick version once, and the soup was flat and one-dimensional compared to the deep, caramelized version.
  • Toast the hazelnuts in a dry pan first, then add butter, because if you start with the butter it can burn before the nuts release their flavor.
03 -
  • Don't peel the celeriac until you're ready to cut it, because the flesh oxidizes quickly and turns brown, though this doesn't affect flavor—it's purely cosmetic.
  • If your soup seems too thick after blending, thin it with more broth one splash at a time rather than all at once, so you don't overshoot the consistency you want.
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