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3rd June 2024

Recipe Spotlight: Celeriac Velouté

"Celeriac, often underestimated due to its knobby appearance, is a vegetable that deserves a place in your culinary repertoire. With its creamy texture and subtle flavour reminiscent of celery and parsley, celeriac adds a unique twist to dishes." Matthew Green - Head Chef


• 1 large celeriac (about 800 grams), peeled and diced

• 1 onion, chopped

• 2 cloves of garlic, crushed

• 1 litre vegetable or chicken stock

• 240ml heavy cream

• 30g butter

• Salt and pepper to taste

• Blue cheese to garnish

• Sage leaves (optional)


Prepare the Base: In a large pot, melt the butter over medium heat. Add the chopped onion and crushed garlic, and sweat until the onion becomes translucent, about 3-4 minutes.

Cook the Celeriac: Add the diced celeriac to the pot and sweat for another 5 minutes, stirring occasionally.

Simmer: Pour in the vegetable or chicken broth, ensuring the celeriac is fully submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the celeriac is tender.

Blend: Once the celeriac is cooked through and soft, remove the pot from the heat. Use a blender to purée the soup until smooth and creamy.

Add Cream: Return the pot to the stove over low heat. Stir in the double cream and season the soup with salt and pepper to taste. Let the velouté simmer gently for another 5 minutes.

Serve: Once heated through, ladle the celeriac velouté into serving bowls. Garnish with blue cheese and sage leaves if desired.