I hadn’t tried celeriac before and was intrigued by this vegetable which I found out was in season for about 9 months of the year in the UK.
So, I bought one and experimented with this new really simple recipe. It went down a treat with the family.
It may appear to be just an ugly, uninteresting, knobbly root but celeriac has inner beauty. The flesh – crispy when raw, silky smooth when cooked – has a delicate taste which suggests the flavours of celery and parsley with a slight nuttiness.
Ingredients
1 tsp olive oil
1 tsp chopped garlic
1 onion about 80g diced
1 leek sliced
1 celeriac (580g) peeled and chopped up into roughly 1cm cubes
1 large potato (140g) chopped up into roughly 1cm cubes
1 tin (400ml) coconut milk
600ml vegetable stock
Black pepper to season
Method
- In a saucepan heat the olive oil and add the chopped garlic and onion. Fry until translucent about 2 minutes
- Add the leek and mix through the onions for 1 minute .
- Add the celeriac and potato and mix into the onion for 1 minute.
- Stir through the coconut milk and then add the vegetable stock.
- Stir through and bring to the boil and simmer for 30 minutes or until the celeriac and potato are cooked.
- Carefully pour into a blended and blitz until smooth.
- Pour back into the pan and simmer on a low heat for 5 minutes.
- Season with black pepper.
- Serve in bowls with houmous and oat cakes and a green salad of rocket and watercress.
