Celeriac Recipes

Celeriac Recipes from our customer Emma Woolfenden

First celeriac recipe –  taken from Sainsbury’s magazine, Jan 2018

Pureed celeriac
Simmer peeled and chopped celeriac in milk gently so it doesn’t burn, with a bay leaf, until tender. Remove the bay leaf, drain, reserving the milk, let dry for a bit and then blend with a hand blender, adding a large knob of butter, some salt and a pinch of garam masala. Add enough of the warm milk to make a puree and serve with pork chops or sausages (or whatever you like).

Cream of celeriac soup – from my v ancient Good Housekeeping Step by Step Cook Book (30 years old)

ingredients
1 celeriac
1 onion
1oz/25g butter
500-750 ml veg stock, depending on size of vegetables – enough to cover and a bit more
salt and pepper
3 tbsp milk or cream
splash of lemon juice if you like

1 Peel and slice the celeriac and onion. Melt the butter in a saucepan or cast iron casserole, add the celeriac and onion, cook gently for a couple of minutes, stirring all the time.
2. Cover the vegetables with some baking parchment pressed down to cover them completely, and then put a tight fitting lid on top. Cook the vegetables for about 10 minutes this way.
2. Remove the paper and pour in the stock, season with salt and pepper and bring to the boil. Reduce the heat, cover and simmer for about 30 minutes or until tender. Allow to cool slightly, then puree with a hand blender or in a food processor until very smooth. Reheat, adding the cream or milk, taste and adjust seasoning if you need. Serve with lots of sourdough bread,

Hope they help bump up the celeriac recipe section!

Best wishes

Emma

Celeriac Remoulade

This remoulade recipe is the perfect way to use celeriac. It’s great as a starter with charcuterie or smoked fish.

Ingredients

½ small celeriac, cut into thin stripsceleriacremoulade

½ lemon, juice only

2 tbsp double cream

3 tbsp good-quality mayonnaise

2 tsp Dijon mustard

salt and white pepper

Preparation method

Place the celeriac strips into a bowl along with the lemon and juice and toss to combine.

Mix the double cream, mayonnaise and mustard together then stir into the celeriac.

Season with salt and white pepper.

Place in the fridge for a couple of hours for the flavours to develop before serving.

Recipe from the bbc website.