Celeriac

Celeriac Soup:

Sauté some finely chopped onion and a couple of garlic cloves in some olive oil. Wash and peel the celeriac and chop into large chunks, stir around in the olive oil until well coated.  You can also wash, peel and chop a parsnip – if you happen to have one lurking in the fridge and add to the pan.  Add 1½ pts of chicken or vegetable stock, bring to the boil, turn down heat and simmer till the veg are soft. Whizz till smooth. Stir in some grated parmesan and season with salt and pepper.

Celeriac Salad:

Peel, chop celeriac into thin finger sized chunks, place in boiling water and cook until al dente, drain and stir into an oil, wine vinegar and mustard dressing – eat warm.

Celeriac mash:

Just peel the celeriac , cut into chunks, place in boiling water and cook till tender, Drain and mash with butter, (or olive oil) You can add some grated parmesan.  Or you can mix mashed celeriac half and half with mashed potato or mashed parsnip. 

Celeriac coleslaw:

½ a celeriac   
2-3 apples 
Juice of ½ a lemon
4 tbsp mayonnaise
1 tbsp Dijon mustard  
1 tbsp fresh parsley (op)
(You can also add some chopped walnuts and a little chopped red onion)

Use a vegetable peeler or sharp knife to remove the skin from the halved celeriac. (Rub a little lemon juice over the cut side of the other half before storing it, or it will turn brown.) Cut into thin slices, then cut into long matchstick strips as thin as you can. Do the same with the apple, discarding the core. Mix together the mayonnaise, mustard, lemon juice and parsley, then toss through the celeriac and apple – add the chopped walnuts and onion if you are using – and chill before serving.

Celeriac Gratin:

This recipe is from Hugh Fearnley Whittingstall and appeared  in the Guardian a year ago - and is very easy and very delicious.

Serves 3.
1½  tbsp olive oil 
500g celeriac 
2 garlic cloves, peeled and chopped 
1 fresh red chilli, finely chopped (or ½ tsp dried chilli flakes) 
3 anchovy fillets, finely chopped 
1 large sprig rosemary, leaves finely chopped 
Salt and black pepper 
250ml single cream (or double)

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