In praise of…

Celeriac

This month we showcase celeriac which is one of the most under-rated vegetables, combining a faint celery and aniseed flavour with a versatile creamy texture. Here are two recipes to celebrate celeriac in all its glory. Celeriac remoulade is one of the simplest salads you will ever come across, perfect as a side dish alongside cold roast beef or ham with some leaves for a healthy light lunch. Enjoy.

Celeriac remoulade

Ingredients

500g celeriac, peeled and sliced into thin matchsticks or coarsely grated, 1/2 lemon, juice only

For mayonnaise dressing: 4 tbsp light mayonnaise, 1/2 tbsp Dijon mustard, 1/2 tbsp grain mustard, 1/2 lemon, juice only, 1 tbsp double cream, pinch of sugar, salt and freshly ground black pepper, freshly chopped parsley

Method

Put the celeriac in a bowl and cover with approximately 100ml/3½fl oz cold water. Add the lemon juice. Toss well to prevent it going brown. Mix all the dressing ingredients together and season with salt and pepper. Drain the celeriac, toss in the dressing and leave to soften for 30 minutes before serving. Serves four; prep time 30 min

Celeriac Soup

Ingredients

25g butter; 1 onion, 1 garlic clove, 1 carrot and 1 stick celery, all finely chopped; 2 thyme sprigs, leaves picked, 700g/8oz celeriac, peeled and cubed, 1 litre vegetable stock, 100ml double cream, salt and white pepper

Method

For the soup, heat a large frying pan or saucepan until medium hot, add 25g/1oz of the butter, and fry the onion for a couple of minutes to just soften. Add the garlic, carrot, celery and thyme sprigs and fry for another minute; then add the chopped celeriac. Pour in the stock and bring to the boil, then reduce the heat to a simmer and cook for ten to fifteen minutes, or until the celeriac is just tender.

Blend the soup to a fine purée using a stick blender or a blender. Return to the heat in a pan. Add the cream. Season with salt and white pepper. Serve the hot soup in bowls, or keep it warm in the pan if making the garnish. Preparation time less than 30 mins, cooking time 30 mins, Serves four.

Jane O’Hagan

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