Prevent your screen from going dark
Makes 4 servings 1x
1. Preheat the oven to 400° F. Place the celery roots in a large baking dish about as deep as the vegetables are tall. Add 1/2 inch water to the dish, cover it tightly with foil, and bake until the celery roots are easily pierced with the tip of a paring knife, about 1 hour. Remove from the oven and allow to cool.
2. Use a sharp knife to slice an inch off the top of each root. Then, using a small spoon, remove as much flesh as possible without piercing the sides. Place the flesh in a medium-large pot, and reserve the hollowed-out celery roots separately.
3. Add the milk, 1 1/2 cups water, and butter to the pot with the celery root flesh. Bring to a simmer over medium heat, then transfer to a blender and puree until smooth. Taste and season with salt and white pepper, divide the soup among the warm hollowed-out celery roots, and serve.
— Recipe from Vegetable Simple