in season
CELERIAC
Celeriac belongs to the celery family but the
prized part is the root rather than the stem
and leaves. It is almost alien-like in
appearance with a rough, uneven surface and
are often very large. However, it has a very
delicate flavour if cooked properly and has a
tremendous ability to absorb other flavours,
which works very well in wintery casseroles or
warming soups. Just peel them before cooking
and cut into cubes, they will discolour if left
like this for too long. It also helps if you add
the celeriac to already boiling water rather
than heating it up in cold water to reduce the
bitterness. They are also a tasty addition
grated raw into a winter salad but it is best to
blanch them to remove some of the bitterness.
The better roots are firm and not too large as
they can get quite woody and require a bit of
extra cooking. They will store well in a cool
dark spot for a week or so once the leaves
have been removed.
CELERIAC AND CARROT GALETTE
(Serves 4)
- Heat the oven to 180ºC fan or gas mark 6.
- Line a 30 x 20 x 5cm baking tin with a non-stick baking parchment.
- Peel 500g of carrot and 200g of celeriac and coarsely grate.
- Cook the celeriac with a pinch of salt in a large deep frying pan over a medium heat until the celeriac is dry, stirring often.
- Pour 150ml of hot vegetable or chicken stock into the pan and simmer for 10-15 minutes until it has all evaporated and remove from heat.
- Finely dice 1 white onion and cook in another pan with a little olive oil until soft but not coloured.
- Beat 3 eggs and add to 60g of good cheddar cheese along with 3 heaped tbsp of fresh chopped coriander.
- Mix the celeriac and cooked onion to the eggs cheese and coriander and mix together, season with salt and black pepper and spread into the baking tray and bake for 15 minutes, then leave to cool for 5 minutes before slicing.
