Simple As That Celeriac Recipes

CELERIAC MASH

Steps:

• Place the celeriac cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 12 minutes. Add the potatoes, and continue boiling until the vegetables are very tender, about 15 minutes more. Drain and allow to steam dry for a minute or two.
• Return the vegetables to the pot, and stir over medium-high heat until liquid is no longer pooling from the vegetables. Remove from the heat, and pour in the cream and butter. Mash with a potato masher until almost smooth.

SIMPLE AS THAT CELERIAC

Steps:

• This is the most underrated vegetable in the whole of the United Kingdom. It's available in every single supermarket, we walk past it all the time, and yet we still take no notice of it. It's an incredible vegetable, it's really good for you and you only need to use 2 or 3 ingredients to bring it to life and blow people's socks off.
• Shave off the celeriac ends and throw them away, then use your knife to peel away the outside skin, cutting away any cracks and crannies as you go. Once you've cut the edge you'll be able to see the thickness of the skin you need to peel away. Chop the celeriac up into slices, then into rough 1cm cubes.
• Put a casserole-type pan on a medium-high heat and add a lug of olive oil. Rip in the lemon thyme - the smells from this will be outrageous - then go straight in with the diced celeriac and a generous pinch of salt. Turn the heat down to medium, pop the lid on and cook for 20 to 25 minutes, or until tender. Make sure you keep it moving - you want it to fry lightly from the bottom, and kind of steam in its own moisture.
• At this stage, you have two choices. You can either serve it up blonde or you can take the lid off and fry for a further 4 minutes or so, to take the colour much darker. This is such a flexible recipe, you can make it the day before and reheat when you need, or you can blitz it up with some stock for a delicious soup. Give it a try.

HERB ROASTED CELERIAC

Steps:

• Preheat the oven to 400°F/200°C
• Peel the celeriac (it may be easier to use a knife than a vegetable peeler), then chop into chunks.
• Add the celeriac to a bowl with the remaining ingredients and toss well to coat.
• Spread into a single layer on a sheet pan and roast in the oven for 15-20 minutes or until golden on the outside and soft and cooked inside.

CELERIAC SOUP

Steps:

• Place a large pot over a medium low heat and add the olive oil. Add the celeriac, leek, potato, garlic and onion, and season with salt and pepper. Gently sweat the vegetables until the celeriac starts to soften, around 10 minutes.
• Add the vegetable stock and bring the soup up to a boil before reducing to a simmer. Simmer for 20 minutes or until the celeriac is completely tender. Add the parsley and use an immersion blender to puree until smooth, or alternatively blend in batches in a blender. Return to the heat and check the seasoning and adjust as necessary.
• Serve with a drizzle of olive oil or a dollop of yoghurt or sour cream.

SIMPLE CELERIAC STEAK

Steps:

• Preheat oven to 200°C/400°F.
• Peel celery root and cut into 1 cm/0.4 inch slices.
• Whisk together mustard, apple cider vinegar, maple syrup, crushed garlic, half a tablespoon of olive oil, salt and pepper. Brush half of the mixture over celery slices.
• Roast celeriac steaks for about 25 minutes, turn them over and brush with remaining marinade. Continue roasting for about 30 minutes, until tender and golden.
• Meanwhile mix together pomegranate seeds, chopped cilantro and walnuts, lime juice, one tablespoon of olive oil, salt and pepper.
• Serve celeriac steaks warm, top with a generous amount of pomegranate mixture. Enjoy!

EASY ROAST CELERIAC

Steps:

• Heat oven to 200°C / 400°F / GM6.
• Cut the celeriac into quarters with a good heavy knife, trim and discard the knotty root end.
• Peel the celeriac and then cut into 2.5 cm/1" cubes.
• Put everything in a roasting pan, making sure that there's enough space so that the celeriac pieces are in one layer, with some spice between them. If necessary use two pans.
• Mix well to coat each cube with oil and herbs.
• Roast for 15 minutes. Turn the celeriac with a spatula.
• Return to the oven for a final 10-15 minutes. The celeriac will be golden and crisp on the outside. Check with a fork to see that celeriac is soft in the middle.
• Serve immediately.