Celeriac
Celeriac Risotto
Serves 4-8
300g Celeriac, peeled and finely chopped
3 large garlic cloves, peeled and finely chopped
1 small onion, finely chopped
3tbsp Olive Oil
400g Arborio or risotto rice
1.5 litres of hot vegetable stock
2 glasses white wine
1 tsp salt
4-5 tbsp freshly grated parmesan
2 tbsp chives, finely chopped
In a large, heavy bottomed pan, sauté the vegetables in olive oil until they are soft and translucent, about 5-7 minutes. Add the rice to the vegetable pan and stir well to coat in the oil. Add half the wine, turn up the heat and stir until absorbed,then pour in the rest. Add the salt. Reduce the heat and add the stock a ladle at a time until it is absorbed, constantly stirring, it should take about 20 minutes for all the stock to be absorbed and the rice to be tender but not mushy, then stir in the cheese, season and top with chives.
Puree of Potato and Celeriac with Garlic.
1 Celeriac weighing 750g-1kg, peeled and chopped into 2cm cubes
450g potatoes peeled and chopped into 2.5 cm cubes
2 fat cloves of garlic, peeled
50 g butter
150ml double cream or reduced fat crème fraiche
Salt and freshly ground black pepper
First peel and chop the celeriac and put into a bowl of cold water to prevent it from browning. Then prepare the potatoes. Now place the prepared vegetables in separate pans with a clove of garlic in each. Cover the vegetables with boiling water and simmer for about 10 minutes or until they are tender.
Drain each vegetable and place them together in a mixing bowl, add the butter and cream or crème fraiche and some black pepper, Next using an electric hand whisk, whisk them to a puree using the slow speed to break them up, then the fast to whisk them until smooth. Taste and season again if required and serve.
Celeriac and Mustard Mash.
1 Celeriac weighing 750g-1kg, peeled and chopped into large chunks
4 potatoes weighing 500g, peeled and chopped into large chunks
thick slice of butter about 25g
100ml whipping or double cream
1-2 tablespoons smooth French or grain mustard
Salt and freshly ground black pepper
Place the celeriac in a deep pan of water and bring to the boil, then simmer for 30 to 40 minutes until tender. Meanwhile boil the potatoes in a separate pan of water for about 20 minutes again until tender.
Drain both lots of vegetables and tip into one pan together, return to the heat for a minute or so to let them dry out.Mash and beat together with the butter (use an electric mixer with a beater attachment of you have one). Beat until almost smooth. Tip the cream and mustard into a small saucepan, warm through for a minute or two, then remove from the heat just before it boils, scrape into the potatoes and celeriac with some black pepper and beat until fluffy and smooth.
Celeriac with Thyme and Garlic.
1 Celeriac, peeled
Olive Oil
Small handful of fresh thyme, leaves picked
2 cloves of garlic, peeled and finely chopped
Salt and freshly ground black pepper
3-4 tablespoons water or stock
Slice and dice the Celeriac into something like 1cm/1/2” cubes.
Put a flameproof casserole type pot on a high heat add some olive oil, then add the celeriac, thyme and garlic, with a little seasoning. Stir around to coat and fry quite fast, giving a little colour for about 5 mins. Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for about 25 mins until tender.
To serve you can either keep it in cubes or mash it
Buttery Potatoes and Celeriac.
Serves 4 ,
85g (3oz) butter
450g ( 1lb) potatoes, peeled and sliced very thinly, don’t put them in water as this will wash the starch away and it will prevent it sticking together.
½ a large or one small Celeriac, peeled and thinly sliced
Freshly grated nutmeg
Preheat the oven to 190/gas mark 5
Melt the butter in a heavy pan. Line a 8” loose-based cake tin with greaseproof paper and brush with melted butter. Layer up the potato and celeriac slices, slightly overlapping, seasoning well with salt, freshly ground pepper and nutmeg at each layer. Finish by drizzling with butter and seasoning generously again.
Cover with greaseproof paper. Bake for 1 hr 10 mins or until the potatoes are tender, remove the greaseproof and invert tin onto a heat proof serving plate. Finish under the grill until golden brown. Serve sliced into wedges.
Celeriac Gratin – serves 4
1 Celeriac
Lemon juice or white wine vinegar
200ml single cream
1 tbsp plain flour
1 tbsp Dijon mustard
Salt and freshly ground black pepper
50g butter
2 tbsp freshly grated parmesan cheese
Preheat the oven to 180C/Gas Mark 4.
Peel and slice the celeriac and drop slices into a large bowl of water that has been acidulated with lemon juice or vinegar. Blanch the slices in acidulated boiling water for 2 minutes. Drain, run under the cold water tap, then dry thoroughly.
Butter a gratin dish. Mix a spoonful of the cream into the flour to make a paste and then gradually work in the rest of the cream, stir in the mustard and season with salt and pepper. Spread about 1/3 of the celeriac in the dish, dot with butter and pour over a third of the cream mixture. Repeat twice more, until the celeriac, butter and cream are all used up.
Sprinkle with parmesan. Bake for an hour or so, until the celeriac is completely tender and the top browned
Celeriac Remoulade
A Classic French salad which is a great accompaniment to grills and cold meats.
Serves 4
500g Celeriac
250ml thick mayonnaise
1 Lemon, grated zest and juice
1 tbsp coarse grain mustard
Handful of fresh flat leaf parsley, chopped
Freshly ground salt and pepper
Peel the celeriac, slice it as thinly as possible, then cut into long thin julienne strips or matchsticks.
Place the celeriac in a bowl. Whisk the mayonnaise with the mustard, lemon zest and juice,
Combine with the celeriac. Season with freshly ground salt and black pepper, Stir in the parsley and serve.
Celeriac Soup with Blue cheese Croutons
Serves 4
1-2 potatoes peeled and chopped
1 celeriac, peeled and chopped
1 carrot, chopped
1 onion, chopped
50 butter
1.2 litres of vegetable or chicken stock
Parsley to garnish
Salt and Freshly Ground pepper
For the Croutons:
4 slices of bread
100g blue cheese
Melt the butter in a large pan and gently cook all the vegetables until they begin to colour. Add the stock and seasoning, bring to the boil, cover and simmer for 15-20 minutes until the vegetables are soft. Puree the soup in a liquidiser or with a stick blender. Return to the pan and keep warm while you make the croutons. Toast each slice of bread, spread with the blue cheese and grill until the cheese has melted. Cut into large croutons. Serve the soup in bowls topped with the croutons and sprinkled with parsley.
Creamed Celeriac and Parmesan Soup
Serves 4-6
25g margarine or butter
2 onions, roughly chopped
1 Garlic clove, crushed
500g celeriac, peeled and roughly chopped
1.35 litres vegetable or chicken stock
45ml whipping cream
50 parmesan cheese, grated, reserving a little for garnish
Salt and Freshly ground black pepper
Flat leaf parsley sprigs to garnish
Melt the margarine or butter in a large saucepan and fry the onion, garlic and celeriac over a gentle heat for 4-5 minutes without browning. Add the stock and bring to the boil. Reduce the heat to a simmer, cover and cook for 25-30 minutes until the celeriac is tender.
Allow the soup to cool slightly, the blend in a food processor or with a stick blender until smooth. Return the puree to the pan and add the cream and parmesan. Reheat and simmer gently for a few minutes, stirring to blend. Season with salt and pepper.
To serve, put a little of the remaining parmesan into the bottom of each warmed bowl and pour on the hot soup. Garnish with black pepper, parsley and the remaining parmesan.
Celeriac with Thyme and Garlic.
1 Celeriac, peeled
Olive Oil
Small handful of fresh thyme, leaves picked
2 cloves of garlic, peeled and finely chopped
Salt and freshly ground black pepper
3-4 tablespoons water or stock
Slice and dice the Celeriac into something like 1cm/1/2” cubes.
Put a flameproof casserole type pot on a high heat add some olive oil, then add the celeriac, thyme and garlic, with a little seasoning. Stir around to coat and fry quite fast, giving a little colour for about 5 mins. Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for about 25 mins until tender.
To serve you can either keep it in cubes or mash it !.