Celeriac With Hazelnut Crumble (Printable)

Silky roasted celeriac blended with aromatic vegetables, finished with buttery hazelnut crumble for perfect texture contrast.

# Ingredient List:

→ Vegetables

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

→ Liquids

05 - 3.75 cups vegetable broth
06 - 2 tablespoons olive oil
07 - 3.4 fl oz heavy cream, optional or plant-based cream for vegan

→ Seasonings

08 - 1 teaspoon sea salt, or to taste
09 - 1/2 teaspoon black pepper, freshly ground
10 - 1/4 teaspoon ground nutmeg

→ Hazelnut Crumble

11 - 2.1 oz whole hazelnuts
12 - 1 tablespoon unsalted butter or olive oil for vegan
13 - 1 tablespoon fresh parsley, finely chopped
14 - Pinch of sea salt

# Directions:

01 - Preheat oven to 400°F. Spread diced celeriac on a baking sheet, drizzle with 1 tablespoon olive oil, and toss to coat. Roast for 25-30 minutes, turning once, until golden and tender.
02 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté for 3-4 minutes until softened and fragrant.
03 - Add roasted celeriac and diced potato to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes until vegetables are very soft.
04 - Roughly chop hazelnuts. Heat butter in a small skillet over medium heat, add hazelnuts, and toast for 2-3 minutes until golden and fragrant. Stir in parsley and a pinch of salt, then remove from heat.
05 - Using an immersion blender, purée soup until completely smooth. Alternatively, transfer to a blender in batches and blend until silky smooth.
06 - Stir in cream if using, ground nutmeg, sea salt, and freshly ground black pepper. Reheat gently over low heat if needed.
07 - Ladle soup into bowls and sprinkle generously with hazelnut crumble. Serve hot.

# Expert Advice:

01 -
  • The soup comes together in under an hour and tastes like you spent all day on it.
  • Roasting the celeriac first concentrates its flavor into something deeply savory and almost caramel-like.
  • That hazelnut crumble is your secret weapon, turning a simple soup into something with real texture and personality.
02 -
  • Roasting the celeriac is not optional, it concentrates the flavor in a way that boiling never will, and this one step is why the soup tastes so much deeper than you'd expect.
  • Don't skip the nutmeg, because that tiny amount is what makes people lean back and say, hmm, what is that, in the best way possible.
03 -
  • If your immersion blender isn't powerful enough and you're left with a slightly grainy texture, just run it through a fine sieve and you'll have silk.
  • A tiny drizzle of hazelnut oil stirred in at the very end elevates this from comforting to something that tastes like a restaurant meal.
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