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.