Kim Eslinger

Brianna Ojard
Associate Editor

David Tinjum

Claudia Kittock
Columnist / Non-Profits
Email Claudia...

Merle Minda
Small Business Columnist
Email Merle...

Michael Rainville Jr.
History Columnist
Email Michael...

Ryan Ojard
Staff Photographer

Jenny Heck
Mill City Cooks
Email Jenny...

Mill City Times is a not-for-profit community service.  We do not sell advertising on this site.

Cultural Cornerstones
Search Mill City
Community Partners

Thanks to our community partners, whose support makes Mill City Times possible:


Residential Real Estate professionals serving Downtown Minneapolis & Riverfront since 1999

Visit their website...


Hennepin History Museum is your history, your museum. We preserve and share the diverse stories of Hennepin County, MN. Come visit!

Visit their website...


Maximizing the visitor experience of Minneapolis for the economic benefit of our community, making Minneapolis the destination of choice among travelers.

Visit their website...


Promoting the art of film as a medium that fosters cross-cultural understanding, education, entertainment, and exploration.

Visit their website...


Enhancing the Minneapolis riverfront environment—for people and pollinators

Visit their website...

Farmers Market Archive

Mill City Farmers Market's Jenny Heck on Celeriac

From Jenny Heck, Marketing and Events Manager for the Mill City Farmers Market

October 17, 2015 Mill City Farmers Market

Ahhh…It is finally here: soup season. Sure, we have all slurped a chilled gazpacho or lovely melon soup this summer, but a warm bowl of soup on these cool fall evenings is unrivaled.

Most of the ingredients in this soup are familiar. All good Minnesotans know where to find locally grown wild rice and apples (hint: the Mill City Farmers Market), but not everyone is quite as hip to celeriac, the gnarly looking, white root vegetable found at farmers markets and co-ops. While often called “celery root,” celeriac is not literally the root of celery stalk plants. It is a variety of celery, Apium graveolens, bred to have a robust root. Celeriac has a fragrant and delicious celery taste. After you peel off its hard outer layer, it can be prepared like most other root vegetables: roasted, boiled, or even sautéed.

You can find Minnesota-grown celeriac, grapes, apples, farmstead cheeses, breads, and so much more at the Mill City Farmers Market, which runs from 9 a.m. to 1 p.m. every Saturday through the end of October!

By: Chef Heather Hartman


1⁄2 cup Birchberry wild rice, uncooked (found at the Mill City Farmer’s Market)
1 celeriac, peeled and small diced (about 1 lb.)
1 leek, washed and diced
1⁄2 yellow onion, diced
2 tablespoons butter
1 apple, peeled, cored, and diced (use 2 apples if they are small)
1 cup potato, washed and diced, with skin (I like to use white sweet potato, but Yukon gold works well too)
Few parsley sprigs, thyme. Or whatever large herb bits you have around to add to the mix
2 cups vegetable stock (or chicken stock, or use the wild rice water)
2 cups half and half or milk (if keeping vegan, use almond milk)


Rinse the wild rice in a fine meshed colander, and place in a sauce pan. Cover with 5 cups water, bring to a boil and lower the heat. Cook 30-45 minutes, or until tender. Save the water! Set cooked rice aside. This can be done 2 days ahead.

Melt the butter in a large soup pot. Add the leeks, onions, and celery root. Add 1 teaspoon salt, and cook on medium heat for 10 minutes, stirring frequently. Add the apple, potato, herbs, and stock. Bring to a simmer for about 15 minutes, or until veggies are soft.

Add the half and half (which I quite suggest for a luscious soup), and cook for a few minutes. If you are so inclined, puree half the soup for a creamier consistency. If you have an immersion blender, this is where you can use it!

If soup is too thick, add the wild rice water to thin it. Check for salt, add fresh cracked black pepper if needed.

When serving, add the wild rice to the bowls, and top with the hot soup. Garnish with fresh chopped herbs, and drizzle with extra virgin olive oil. Toasted sunflower seeds are great as well!

Will last 4 days in the refrigerator, keep rice and soup separate until serving.

« Shopping Basket from the September 24 Mill City Farmers Market | Main | Showcase Your Bread Making Skills at the Mill City Farmers Market October 1 Bread Festival »

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>