Celeriac Hazelnut Crumble (Printable version)

A smooth, earthy celeriac purée enhanced by a buttery hazelnut topping for satisfying crunch.

# Ingredient List:

→ Vegetables

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

→ Liquids

05 - 30 fl oz vegetable broth
06 - 2 tbsp olive oil

→ Dairy

07 - 3.4 fl oz heavy cream or plant-based alternative

→ Spices & Seasoning

08 - 1/2 tsp ground white pepper
09 - Salt, to taste

→ Hazelnut Crumble

10 - 2.5 oz whole hazelnuts, roughly chopped
11 - 1 tbsp unsalted butter or plant-based margarine
12 - 1/4 tsp sea salt
13 - 1 tbsp fresh parsley, finely chopped (optional)

# How-To Steps:

01 - Preheat the oven to 390°F.
02 - Toss celeriac cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes, turning halfway, until soft and golden.
03 - While celeriac roasts, heat 1 tbsp olive oil in a large pot over medium heat. Sauté onion for 4 minutes until translucent. Add garlic and potato; cook for another 2 minutes.
04 - Transfer roasted celeriac to the pot. Add vegetable broth and bring to a gentle boil. Simmer for 15–20 minutes until vegetables are very soft.
05 - Meanwhile, toast hazelnuts in a dry skillet over medium heat for 3–4 minutes until fragrant. Add butter and sea salt, stirring until nuts are golden and coated. Remove from heat and cool slightly.
06 - Use an immersion blender or work in batches with a countertop blender to purée the soup until silky smooth. Stir in cream if using. Taste and adjust salt and pepper.
07 - Ladle soup into bowls. Top generously with hazelnut crumble and chopped parsley.

# Expert Advice:

01 -
  • It tastes like autumn in a bowl, but the hazelnut crumble keeps it from feeling heavy or one-note.
  • The whole thing comes together in an hour, and most of that is just the oven doing the work while you stand around drinking coffee.
02 -
  • Roasting the celeriac is the difference between a flat, vegetal soup and one that tastes like someone actually thought about flavor—don't skip this step or boil it instead.
  • The hazelnuts need that brief toast and butter coating to taste sophisticated; plain chopped hazelnuts on top will taste sad and dusty by comparison.
03 -
  • Don't overcrowd the baking tray when roasting the celeriac—the vegetables need space to caramelize, not steam in their own moisture.
  • Make the hazelnut crumble right before serving so it stays crisp; leftover nuts stored in the soup will soften within an hour.
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