Coleslaw with a crisp edge
A winter warmer
Peel and chop the celeriac into 1cm chunks.
Peel and chop the onion.
Heat the oil in a saucepan, then add in the chopped celeriac and onion along with some salt and pepper to your taste. Gently fry them for around 20 minutes or until they are soft and sweet.
Peel and roughly chop the potatoes and add them to the pan with the celeriac and onions, cook for a few minutes.
Peel, core and chop the apple. Add the chunks to the saucepan along with the crushed garlic.
Add the stock and let the vegetables simmer for around 15 minutes.
Turn off the heat to allow the soup to cool before blending.
Recipe inspired by tastebotanical (image from Food52)