Celeriac Latkes With Quick Pickled Cucumbers Recipes

CELERIAC / CELERY ROOT PICKLE RECIPE

Steps:

• Cut the celeriac in matchsticks or alternatively shred the celeriac either with a food processor or on a large holed box grater.
• Combine the celeriac, vinegar, water, honey, salt, and the lemon juice and zest in a large pan. Cover and bring to a simmer and then strain and reserve the brine hot in a jug.
• Take sterilized jars that are still hot and add a bay leaf to each and add a few sprigs of thyme and a few black peppercorns. Pack the celeriac into the jars and then pour over the hot pickling brine leaving a 1cm headspace at the top of the jar.
• Knock any air bubbles out of the jars, wipe the necks of the jars and seal with the lid fingertip tight. Place the jars in a boiling water bath submerged by about an inch and process for 15 minutes once the water has come to the boil.
• After processing for 15 minutes remove from the heat, allow to stand for a few minutes and then lift the jars out and allow to cool to room temperature.

QUICK CELERIAC REMOULADE

Steps:

• In a large bowl, mix the mayonnaise, mustard and lemon juice together thoroughly with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce.
• Peel and quarter the celeriac, then, working quickly, coarsely grate it and stir into the sauce until evenly coated. Serve the celeriac remoulade with lots of toast and some dressed watercress. It will keep in the fridge for up to 2 days.

CELERY ROOT-PARSNIP LATKES

Steps:

• Place grated celery root, parsnips and onion in a large bowl. Sprinkle in matzo meal and toss mixture together with your hands. Add parsley, eggs, salt and pepper and combine again using your hands until ingredients are incorporated.
• Heat 2 tablespoons oil in a large sauté pan over medium-high. Take a heaping tablespoon of the mixture and flatten between your palms. Fry latkes, without moving them, for 4 to 5 minutes, checking that they don't over-brown. (You should be able to fry them in batches of 11 to 12, depending on pan size.) Flip latkes, turn heat down to medium-low and fry another 4 minutes, or until well browned and tender. Transfer to a baking sheet lined with paper towels. Sprinkle with additional salt. Serve warm.

QUICK PICKLED CUCUMBERS

Steps:

• Toss the cucumber ribbons with the salt in a colander. Leave for 15 mins then squeeze out any excess moisture with your hands and pat the ribbons dry with a tea towel.
• Mix the other ingredients together in a small bowl then stir in the cucumber.