Apples and celeriac make this moreish soup an unforgettable treat for a cold winters day.
Celeriac is roughly round in shape, and resembles a gnarled brown root with long green leaves. Only the root is eaten. Underneath the roots brown skin lies crisp white flesh that tastes a little like strong celery mixed with parsley. Celeriac is eaten both raw, in a similar manner to celery, and cooked. Celeriac is available in Australia between March and December. You can serve it raw in salads, boiled or steamed on its own, or add it to soups and casseroles.
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