Bought a celeriac
Discussion
I found 3x celeriac in the supermarket the other week, reduced to 2p each! I guessed they were left because they look "ugly", are unfashionable and people dont know what to do with them.
I've used one so far in a mixed veg mash with spuds and carrots.
Next one will probably join the parsnips in a roast on Sunday.
I've used one so far in a mixed veg mash with spuds and carrots.
Next one will probably join the parsnips in a roast on Sunday.
h to mash, you'll need to make sure you boil it well.anonymous said:
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Finely sliced about 3 mm should do it. Bake it with the potato as per the dauphinoise, add nutmeg, garlic and pepper to get a bit of flavour in there.For the sauce, use milk, butter and creme fraiche. Add a small amount of grated cheese at the end of cooking if you like that sort of thing.
From the excellent Riverford Farm cookbook, I highly recommend this:
Spiced Celeriac with Lemon
Ingredients
1 large or 2 small celeriac
3 tablespoons olive oil
a pinch of smoked paprika
a pinch of cayenne pepper
a pinch of ground cinnamon
grated zest of 1 lemon
juice of 11/2 lemons
Peel the celeriac, cut into slices 5mm–1cm thick, then cut the slices into long, thin sticks. Heat the oil in a large pan, add the celeriac sticks and fry for about 15 minutes until slightly browned. At this point sprinkle with the spices, lemon zest and juice and 100ml water. Simmer for about 10 minutes until the celeriac is just tender. Season to taste, adding more lemon juice if necessary.
Spiced Celeriac with Lemon
Ingredients
1 large or 2 small celeriac
3 tablespoons olive oil
a pinch of smoked paprika
a pinch of cayenne pepper
a pinch of ground cinnamon
grated zest of 1 lemon
juice of 11/2 lemons
Peel the celeriac, cut into slices 5mm–1cm thick, then cut the slices into long, thin sticks. Heat the oil in a large pan, add the celeriac sticks and fry for about 15 minutes until slightly browned. At this point sprinkle with the spices, lemon zest and juice and 100ml water. Simmer for about 10 minutes until the celeriac is just tender. Season to taste, adding more lemon juice if necessary.
Here's the recipe I use for my gratin dauphinoise
These quantities are approximate and make enough for 4 (it's very rich)
500g charlotte potatoes, peeled and sliced finely (or use a mandolin)
250-300ml of double cream
2 cloves of garlic
salt and pepper
Butter
Butter the dish you intend to cook it in well, place a layer or two of potatoes and season well, sprinkle some of the chopped garlic. Add another layer, season well, more garlic. Repeat until all the potatoes are used. Pour the cream in, (this should come approximately half way up the potatoes), dot a few knobs of butter on the top and add season again.
Bung it in an oven at 170 for 1.5 hours and jobs a good'un.
Don't underestimate the seasoning required, you must season every layer well!
Personally I don't bother with any cheese as it's rich and tasty enough following this method.
If you want to adapt it slightly to make a single dish out of it, you can incorporate chopped bacon/pancetta, onions & a bit of reblochon to make a tartiflette (of sorts).
These quantities are approximate and make enough for 4 (it's very rich)
500g charlotte potatoes, peeled and sliced finely (or use a mandolin)
250-300ml of double cream
2 cloves of garlic
salt and pepper
Butter
Butter the dish you intend to cook it in well, place a layer or two of potatoes and season well, sprinkle some of the chopped garlic. Add another layer, season well, more garlic. Repeat until all the potatoes are used. Pour the cream in, (this should come approximately half way up the potatoes), dot a few knobs of butter on the top and add season again.
Bung it in an oven at 170 for 1.5 hours and jobs a good'un.
Don't underestimate the seasoning required, you must season every layer well!
Personally I don't bother with any cheese as it's rich and tasty enough following this method.
If you want to adapt it slightly to make a single dish out of it, you can incorporate chopped bacon/pancetta, onions & a bit of reblochon to make a tartiflette (of sorts).
Edited by escargot on Tuesday 29th November 10:02
anonymous said:
[redacted]
Remoulade is raw. Cut your celeriac into matchstick size pieces and dress with mayonnaise with a good dollop of grain mustard mixed through it. Leave it to sit preferably overnight for the celeriac to absorb the flavours and soften a little. Delicious!A nice alternative is to just dress the matchsticks with plenty of salt and the juice from a couple of lemons. This does need to be left overnight for osmosis to do its thing. Next day rinse the salt off and serve.
These two compliment each other so well I usually do half and half when I get a celeriac.
If you want to mash it, cut it up and boil it until tender, I have found the secret is a potato ricer rather than a masher as you can press out the excess water (it absorbs a lot!) giving you a reasonably dry mash. Rice the celeriac and add a generous lump of butter and freshly ground nutmeg.
Edited by Tanguero on Tuesday 29th November 14:03
Mrs1878 does a great cleric and apple soup. I can't recall the recipe offhand but something like this won't be far off the mark: http://www.guardian.co.uk/lifeandstyle/2011/nov/30...
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