Celeriac and potatoes quiche recipe

BF keeps telling me how much he likes potato and turnips gratins you often get as sided in restaurants so I decided to put a quiche together inspired to those sides.

Celeriac and potatoes quiche


  • pie dough
  • 3 or 4 thinly sliced tomatoes
  • 1 big celeriac root thinly sliced
  • 1 or 2 quarts milk
  • 1 and 1/2 cups bechamel
  • grated parmesan
  • salt
  • pepper


  1. First I prepared the pie dough according to the base recipe and put it to rest in the fridge. Then, I boiled the potatoes and celeriac in a mixture of salted milk and water for about 10-15minutes, until the celeriac was soft. I used about 2 quarts of milk and 2 quarts of water. Then I drained the vegetables from the milk mixture and let them cool down a bit. Meanwhile, I prepared my bechamel according to the base recipe and seasoned it with black pepper and grated parmesan. I then rolled out my dough to a thin circle that I used to line a spring form pan. To make life easier, I lined the bottom of my pan with some parchment paper before lining it with the dough. I arranged the vegetables in the pan starting with a layer of potatoes, a layer of celeriac and finally a mixed layer. I poured the bechamel over the vegetables and put my quiche in a 400F oven for about 30 minutes. For the last couple of minutes I turned on the broiler to brown up the bechamel.

Celeriac sunchoke soup

There’s something magical about soup. Something about finding a perfect osmosis of ingredients. About creating such an interesting dish, in color, in texture, in flavor, such a delicate dish from the rough fruits of the earth. The French word “velouté” for soups says it all (basically a soup that’s blended and smooth). It means “velvety“. How inviting. Sensual even. 

In more practical considerations, it is such a great way to start a meal, it makes the perfect vegetable first course, so easy to make, and convenient (you can make ahead, freeze). Yet you can get really creative with the combinations, with the accompaniments, from crème fraïche or heavy cream, to coconut cream to pesto. Infinite possibilities. It has been quite the fun food for Pablo as he has learned to drink from his bowl. And a perfect way to introduce new flavors, new vegetables. (With the warm season, I’ll be making more and more cold soups as well.) 
So sometimes I share poetry, sometimes inner ramblings, sometimes parenting thoughts. And sometimes, I like to share lists. Because they’re kind of useful, right? So I’d love to share 10 soups we’ve really enjoyed recently. Nine + 1 recipe here. In no particular order.

… and this celeriac sunchoke soup recipe I’m sharing today.

Do you have any great soup recipes or links to share? Please do so in the comments! Let’s form a soup exchange! 🙂

Hope you have a lovely week, scroll down further for Pablo’s menu this week…

Celeriac sunchoke soup with cilantro hazelnut pesto

Prep time: 15 minutes

Cook time: 25 minutes

Age for babies: 6 months and up (skipping the pesto at first).

1 shallot, minced

1 tbsp butter

1 celery root, peeled, cut up

1 pound of sunchokes, peeled, cut up

6 cups of water

1/2 tsp salt

1/4 tsp pepper

Handful of fresh cilantro

3 tbsp of hazelnut oil

In a large pot or Dutch oven, melt the butter over medium heat. Add the shallot and cook over medium heat until translucent (don’t let them brown).

Add the water, celery root, sunchokes, salt and pepper, bring to a simmer, cover and cook over medium low for about 20-25 mn, until the vegetables are tender. 

Puree the soup with an immersion blender or in a blender until very smooth.

Put the cilantro and hazelnut oil in a small food processor and pulse until cilantro is finely chopped. 

Pour the soup in bowls, and with a small spoon, stir in some of the cilantro pesto. Add additional salt and freshly ground pepper to taste.

Cheeses of the week: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: Brie de Meaux, Goat brie, Petit Basque (sheep).

DessertsAt lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular homemade* whole milk, sheep’s milk, goat’s milk and Greek yogurt for extra protein) to avoid too much sugar before bedtime.

If you would like a particular recipe on the menu, feel free to contact me! (I marked with a * the recipes that will be the topic of upcoming posts).


Appetizer / Finger Foods: Cucumber in creamy tarragon yogurt sauce
Main course: Ham & hard boiled egg (one of the pink ones from Easter :-)),  flageolets beans French-style (leftover from Easter lunch!)

Goûter (4pm snack) – Chocolate pudding

Appetizer / Finger Foods: Butternut leek fennel soup
Main course: Buttermilk-brined chicken thighs, fingerling potatoes


Appetizer / Finger Foods: Boiled leeks with vinaigrette
Main course: Mushroom prosciutto Comté cheese tartine*

Goûter – Pear-blueberry compote

Appetizer / Finger Foods: Green bean, cauliflower, tomato salad
Main course: Bison patty and creamy rosemary carrots baked in parcel*


Appetizer / Finger Foods: Grated carrots French-style
Main course: Trying this harvest (sweet potato, chards, onion) tart recipe found on Food Loves Writing

Goûter – Apple-mint compote

Appetizer / Finger Foods: Spring pea salad
Main course: Albacore with avocado and cilantro, baked in a parcel*


Appetizer / Finger Foods: Leftover grated carrots French-style
Main course: Sardines, baby bok choy puree

Goûter – Mango compote

Appetizer / Finger Foods: Artichokes with vinaigrette
Main course: Oven roasted mustard pork tenderloin, peas & carrots jardinière


We’ll see what good things we find to eat! Perhaps urchin and oysters at the San Diego Farmer’s Market?