Celeriac and Leek Stew with Thyme
A comforting, digestible vegetable stew featuring earthy celeriac and sweet leeks simmered with fresh thyme for a gentle, satisfying meal. This mediterranean-inspired soups (gluten-free) ready in about 50 minutes pairs large (1.5 lbs) celeriac, medium leeks, chicken stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large (1.5 lbs) celeriac
- 2 medium leeks
- 4 cups chicken stock
- 2 tbsp fresh thyme
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Step 1: Dice 1 large celeriac (1.5 lbs) into 1/2-inch cubes and trim 2 medium leeks, slicing thinly through the white and light green parts.
- Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add celeriac and leeks, stirring to coat, and cook for 5 minutes until softened but not browned.
- Step 3: Pour in 4 cups chicken stock, add 2 tbsp fresh thyme, 1 tsp sea salt, and 1/2 tsp black pepper. Bring to a gentle simmer, then reduce heat to low and cover. Cook for 25 minutes until celeriac is tender when pierced with a fork.
- Step 4: Remove thyme sprigs, then blend half the stew with an immersion blender until smooth for creaminess. Return to pot and heat through without boiling.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Celeriac and Leek Stew with Thyme take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Celeriac and Leek Stew with Thyme?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large (1.5 lbs) celeriac from drying out.
Can I substitute ingredients in Celeriac and Leek Stew with Thyme?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Celeriac and Leek Stew with Thyme for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Celeriac and Leek Stew with Thyme gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved it! The thyme really elevated the earthy celeriac flavor without overpowering the leeks.
- ★★★★★
This stew was a hit with my family. The Mediterranean herbs made it feel special on a rainy Tuesday.
- ★★★★☆
Tasted wonderful, but I'd add a pinch more salt next time—slightly bland for my taste.
