By Kendra Murray.
This form of celery is grown for its root.
As with many roots, it has a deep earthy flavor, but the taste that really pops is celery. Its rich flavor shines, and yet it doesn’t have the stringiness of its cousin, which many find off-putting.
- 2 tablespoons butter
- 1 large yellow onion, diced
- 1 cup chopped carrots
- small or medium celeriac root, peeled and chopped
- 4 garlic cloves. minced
- 2 cups sliced baby portobello mushrooms
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon ground black pepper
- Salt to taste
- 4 cups vegetable broth
- 4 cups water
- 1 can chickpeas, rinsed and drained
- 1 large bok choy, chopped into pieces
- 6 ounces somen, angel hair, or other fine noodles
Melt butter in a large soup pot over medium-high heat. Cook onion, carrots, and celeriac until slightly softened, about 5 to 10 minutes. Add garlic, mushrooms, thyme, rosemary, salt, and pepper, and continue cooking another 5 minutes or until mushrooms are softened. Add broth, water, and chickpeas. Bring to a boil. Cover, lower heat, and cook about 10 minutes. Add bok choy and simmer briefly. Add noodles and cook for about 2 to 3 minutes more, or just until noodles are tender.