Summary
Description
When you have odds and ends of celeriac to use up, here are a few ideas to ensure it ends up in your tummy and not in the bin!
Ingredients
For Mustard Mash:
- half a celeriac
- equal weight of potatoes to the celeriac
- butter
- milk or cream
- mustard
For Curried Soup:
- half a celeriac
- butter
- 1 chopped onion
- curry powder
- vegetable or chicken stock
- coriander or thyme
For Shaved Salad:
- half a celeriac
- lemon juice
- olive oil
- mustard
- hazelnuts or walnuts
- rocket or other salad leaves
For Cheese Steaks:
- half a celeriac
- olive oil
- grated cheese
Instructions
Celeriac and Mustard Mash:
Peel half a celeriac, chop into chunks, adn tip into a pan of salted water with the same weight of potatoes, also chopped into chunks. Simmer for about 10 min until just soft, then drain. Mash with butter and milk or some leftover cream. Stir in mustard to taste, then season and serve.
Curried Celeriac Soup:
Peel half a celeriac, chop into chunks, and fry in some butter with 1 chopped onion until softened. Stir in some curry powder to taste. Cover with hot vegetable or chicken stock, bring to a boil, then reduce the heat to a simmer and cook for 15 minutes until the veg is soft. Blitz in a blender or use an immersion blender until smooth. Reheat and serve scattered with leftover herbs, such as coriander or thyme.
Shaved Celeriac Salad:
Peel half a celeriac, thens shave into strips using a vegetable peeler. Toss with some lemon juice, olive oil and mustard. Serve as is, or add some hazelnuts, walnuts and toss with rocket.
Celeriac Cheese Steaks:
Peel half a celeriac and cut into thick slices. Lay in a roasting tin, drizzle with olive oil and roast at 200C /180 fan / gas 6 for 35 minutes until just brown and tender. Scatter over some grated cheese and roast for 5 minutes more until the cheese has melted.