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Celeriac Soup

Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
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Ingredients

¼ celeriac, peeled and sliced
small handful of fresh herbs, including parsley, chervil and chives
120ml/4fl oz double cream
120ml/4fl oz hot vegetable stock
For the yoghurt
55g/2oz Greek yoghurt
1 garlic clove, peeled and crushed
1 tbsp fresh mint, chopped

Cooking Instructions

  1. Bring a medium pan of water to the boil and cook the celeriac for 8-10 minutes, or until tender.
  2. Drain the celeriac and transfer to a food processor. Pulse the celeriac with the fresh herbs and cream to form a smooth liquid/purée.
  3. Pour in the hot vegetable stock to the blender and blend again until smooth and creamy.
  4. Return the soup to the pan and re-heat for a few minutes.
  5. Ladle the soup into a bowl to serve.
  6. Place the yoghurt, garlic and mint into a small bowl and mix together until combined.
  7. Serve a spoonful of the yoghurt on top of the soup.

Celeriac and Carrot Soup

Saturday, January 1, 2005 at 09:20PM
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Ingredients

8 oz onions
2 oz butter
2 lb celeriac
1 lb carrots
4 pints vegetable stock
juice of one lemon
nutmeg

Cooking Instructions

  1. Peel and slice 8oz of onion. Melt 2oz of butter in a pan and saute onions until soft.
  2. Peel and slice 2 lb celeriac and 1 lb carrots. Cover with 4 pints of vegetable stock and simmer for 1 hour or until cooked.
  3. Liquidise and add the juice of 1 lemon. Season lightly and add a few scrapes of nutmeg.

Celeriac and Potato Bake

Saturday, January 1, 2005 at 09:20PM
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Ingredients

Celeriac
potatoes
cream
milk
vegetable stock
cheese

Cooking Instructions

  1. Put alternate layers of celeriac and potato (uncooked) in an ovenproof dish. Season to taste. Add cream, milk or stock to almost cover. Bake in 375F oven until cooked.
  2. Can be finished off by topping with grated cheese and browned under the grill.

Celeriac Croquettes

Saturday, January 1, 2005 at 09:20PM
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Ingredients

Celeriac
Potatoes

Cooking Instructions

Cooked celeriac can be mashed with cooked potato, seasoned, made into croquettes and deep-fried.

Root Vegetable & Red Lentil Hotpot

Saturday, January 1, 2005 at 09:20PM
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Ingredients

root vegetables (e.g. carrots, parsnips, celeriac, swedes)
onions
garlic
red lentils
tomatoes
mixed herbs
salt
pepper
oil

Cooking Instructions

Saute some onions and garlic in oil. Add chopped root vegetables and stir to cover with oil. Add red lentils and some mixed herbs, salt and pepper and stir as above. Add liquid vegetable stock. and as many tomatoes as you can find (or 1 tin.)

Bring to the boil and then simmer for 45 minutes, keep checking and add water when/if necessary as the lentils absorb water. Cook until the vegetables are tender. 

Seasonal Roasted Organic Vegetables

Saturday, January 1, 2005 at 09:20PM
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Ingredients

Use Available Organic Seasonal Vegetables, typically:
ROASTED BEETROOT IS A MUST - IT IS DELICIOUS !

Beetroot
Broccoli
Cauliflower
Purple Sprouting
Parsnips
Squashes
Jerusalem Artichokes
Celeriac
Swedes Potatoes
Carrots
Onions
Garlic
Courgettes
Aubergine
Peppers
Leeks
Turnips
Olive Oil
Salt (for reducing moisture in Courgettes and Aubergine)

Cooking Instructions

Peel or wash a selection of seasonal organic vegetables and prepare as follows:

  1. Cut vegetables into large chunks (see Tip)
  2. Add several whole cloves of Garlic to the vegetables and place in a large mixing bowl.
  3. Lightly sprinkle with olive oil and mix together (using your nice clean hands) to ensure all the vegetables are coated.
  4. Place vegetables in a roasting dish and cook in the oven on a medium heat until golden.
  5. To avoid overcooking add Courgettes and Aubergine half way through cooking.

(Tip: Courgettes and Aubergine can be sprinkled with salt, placed in a colander and left to drain in the sink for approximately 30 minutes. This will help to remove excess moisture, wash off salt and pat dry)