Recipe sourced from olivemagazine.com
Makes 4 – 6 servings
- 1 large celeriac
- 3 Tbsp olive oil
- 2 Tbsp maple syrup
- Few sprigs thyme, plus extra to serve
- 3 cloves garlic, unpeeled
- 1 onion, finely chopped
- 3 Tbsp white miso
- 1 quart vegetable stock
- 8 oz double cream, plus extra to serve
Heat the oven to 400°F. Peel the celeriac and cut into 1/4″ cubes, then tip onto a baking tray and drizzle over 2 Tbsp of the oil and the maple syrup. Season, scatter over the thyme sprigs and whole garlic cloves, and toss well. Roast for 35 – 40 minutes or until the celeriac is tender throughout and lightly caramelized around the edges.
Heat the remaining 1 Tbsp of oil in a stock pot over a medium heat and fry the onion for 10 minutes until tender but not golden. Add the roasted celeriac, scraping in any roasting juices from the tray. Squeeze the roasted garlic from its skins into the pot but discard the thyme sprigs. Add the miso and stock, bring to a simmer and cook for 10 – 15 minutes. Blitz the mixture with a hand blender until very smooth – strain through a sieve into a clean pan to ensure it’s completely smooth, if you like.
Add the cream and return to a gentle simmer to warm through. Season and serve in mugs, drizzled with a little more cream and scattered with more thyme leaves.