Posts Tagged ‘celeriac’
Parsnip & Celeriac bake
Wednesday, December 9th, 2009
Ingredients
600g parsnips , peeled and cubed
1kg celeriac , peeled and cubed
25g butter
4 tbsp double cream
freshly grated nutmeg
1 tbsp chopped sage leaves
FOR THE TOPPING
50g fresh coarse breadcrumbs
5 tbsp parmesan , coarsely grated
handful of flaked almonds
1 tbsp olive oil
Method
1. Cook parsnips in a pan of boiling salted water for 2 mins, then tip in the celeriac and boil together for 8 mins. Drain well, then mash with butter and cream. Season, then add a grating of nutmeg, stir in the sage and spoon into a buttered ovenproof dish. Make up to this stage 1 day ahead or freeze for one month. Defrost in fridge overnight.
2. Heat oven to 190C/fan 170C/gas 5. Mix breadcrumbs, parmesan, almonds and oil together. Season, scatter over the mash, then bake for 35-40 mins from cold, 25-30 mins if not, until topping is crisp and golden.
Tags: celeriac, parsnip
Posted in Veg Ideas | No Comments »
Celeriac Or Celery Soup
Sunday, December 6th, 2009
ingredients
3/4 lb (340 g) onions, finely sliced
1 tablespoon vegetable oil (optional)
Pinch of sea salt
1/2 lb (225 g) carrots, diced
1 bay leaf
1 lb (455 g) celeriac or celery, sliced
2 pints (1.1 litres) water
1 tablespoon fennel leaves
method
1. Gently saute or simmer the onions with a pinch of salt, until tender.
2. Add the carrot, bay leaf, celeriac and water.
3. Simmer for about 20 minutes, until the vegetables are tender. Remove the bay leaf.
4. Sieve or liquidize the soup, taste and adjust the seasoning as required.
5. Reheat and serve garnished with finely chopped fennel leaves.
Tags: carrot, celeriac, celery, onion
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Celeriac mash
Sunday, December 6th, 2009
ingredients
serves: 6
900 g (2 lb) celeriac, peeled and roughly chopped
900 g (2 lb) potatoes, peeled and roughly chopped
142 ml double cream
150 ml (5 fl oz) carton milk
method
1. Place the celeriac and potatoes in a pan of cold salted water. Bring to the boil and cook for 20 to 30 minutes, or until the vegetables are tender. Drain and mash either with a potato masher or by whizzing quickly in a food processor.
2. Heat the cream and milk together and beat into the mash over a low heat. Season well with salt and pepper, to serve.
Tags: celeriac, potato
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Compote of root vegetables
Tuesday, October 27th, 2009
Ingredients
1 medium carrot
½ small swede
½ small celeriac
1 medium courgette
knob of butter
sprig of fresh mint
salt and freshly ground pepper
100ml/3¼fl oz vegetable stock
Method
1. Peel, wash and dice the vegetables into 1cm/½in cubes.
2. Pour some water into a wok or pan and place a bamboo steamer (with two tiers) over the water.
3. Place the carrot, swede and celeriac into the bottom of the steamer, cover and steam for 3-4 minutes.
4. Meanwhile, melt the butter in a saucepan and add the mint, toss in the courgettes and season with salt and freshly ground pepper.
5. Place the courgette into the top basket of the steamer and steam together with the other vegetables for a further two minutes.
6. Pour the vegetable stock into a frying pan, heat and simmer until the volume of liquid has reduced. Remove the vegetables from the steamer.
7. To serve, spoon the vegetables into a metal ring on each plate. Pour over the vegetable stock and remove the ring.
Tags: carrot, celeriac, courgette, mint, swede, turnip
Posted in All Recipes, Veg Ideas | No Comments »