Some vegetables make for pretty photos. A red and green head of Rainbow Chard. A neat row of colorful bell peppers, evenly sliced and lined up like soldiers.

Celery root does not.
But it made for a really nice soup last week. I made a big pot on Sunday and it lasted for three dinners over the course of the week. Adults and kids alike enjoyed it!

Celery Root and Mushroom Soup, from Eating Local
The recipe calls for stock, but I didn't have any on hand (and I didn't have time to make any), so I used water. I also substituted onions for the leeks and yogurt for the sour cream. The soup tasted great!

2 tablespoons butter or oil
1 cup thinly sliced leeks (white and pale green parts only)
1/2 pound celery root, peeled and cut into 3/4 inch dice
1/2 pound white mushrooms, quartered
1/2 pound potatoes, peeled and cut into 3/4 inch dice
6 thyme sprigs
4 cups chicken or vegetable broth
salt and black pepper
Optional garnishes: creme fraiche, sour cream, minced parsley or chives

Melt the butter over moderate heat. Add the leeks and saute until soft, about four minutes. Add the celery root, mushrooms, potatoes, thyme, and broth, and bring to a simmer. Cover and adjust the heat to maintain a simmer. Cook until the vegetables are tender, about 20 minutes.

Remove the thyme sprigs. Let cook slightly, then puree the soup in a blender or food processor until smooth. Return the soup to the pot and reheat to serve. Season with salt and pepper.

Divide in bowls and add desired garnishes.