Monday, November 16, 2009

Celeriac Recipes

Celeriac and Butternut Squash Soup
3 TBS butter
1 onion, chopped
1 apple, peeled and chopped
1 celeriac, peeled and chopped
1 clove garlic, minced
Sage and Thyme to taste
1 quart cooked and pureed butternut squash
1 large tomato, chopped or ½ can canned chopped tomatoes
2-4 cups of your favorite stock
½ cup lentils cooked
Salt and Pepper to taste

Saute onions, apple, celeriac, garlic, and herbs in butter until soft. Puree the mixture. Put the pureed celeriac mixture in a soup pot and add pureed butternut squash, tomatoes, stock, and lentils. Heat. Salt and pepper to taste.
from One United Harvest Cookbook on the Winter Green Community Farm website

Mashed Celeriac
1 celeriac, peeled
olive oil
handful of fresh thyme, leaves picked
2 cloves of garlic, finely chopped
sea salt and freshly ground black pepper
3–4 tablespoons water or stock

Slice about ½ inch off the bottom of your celeriac and roll it on to that flat edge, so it's nice and safe to slice. Slice and dice it all up into ½ inch-ish cubes. Don't get your ruler out – they don't have to be perfect. Put a casserole-type pot on a high heat, add 3 good lugs of olive oil, then add the celeriac, thyme and garlic, with a little seasoning. Stir around to coat and fry quite fast, giving a little colour, for 5 minutes. Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender. Season carefully to taste and stir around with a spoon to smash up the celeriac. Some people like to keep it in cubes, some like to mash it, but I think it looks and tastes much better if you smash it, which is somewhere in the middle. You can serve this with just about any meat you can think of.
from Chef Jamie Oliver at