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Celeriac recipes

Celeriac & Watercress Soup


  • 4 leeks, washed and sliced

  • 50g butter

  • 1 tbsp olive oil

  • 1 celeriac, peeled and diced

  • 1½ litre vegetable stock

  • 2 x 100g bags watercress

  • Parmesan cheese, flaked


Gently cook the leeks in the butter and olive oil until soft but not coloured.

Add the celeriac and stock, bring to the boil and simmer until the celeriac is soft.

Add the bags of watercress and blend until smooth, then season.

Ladle into bowls and the stir through the parmesan flakes to taste.

(Will freeze for up to 3 months.)

Celeriac Tartare


1 small celeriac

100g bag rocket

extra-virgin olive oil, to drizzle

tartare dressing

6 tbsp mayonnaise

small handful capers, rinsed and chopped

2 tbsp lemon juice

2 tbsp cornichons, finely chopped

small handful parsley leaves, finely chopped​


Combine all the ingredients for the tartare dressing with some salt and set aside.

Peel the celeriac and, either finely slice it, then cut into matchsticks, or grate it coarsely.

Mix the celeriac into the dressing until combined.

Place celeriac and rocket onto serving plates and serve aside smoked trout, grilled chicken breast or fish/meat of your choice and drizzle everything with olive oil.


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