Celeriac is an often-under-appreciated root vegetable that can really add some flavour to a roast, pie or gratin. Here’s a great introductory recipe from Delicious Magazine for this unsung hero, providing a great side dish for a weekday dinner or weekend lunch.
Ingredients:
2 celeriac, peeled and cut into chunks
3 garlic cloves
600ml whole milk
Pinch of freshly grated nutmeg
Pinch of ground ginger
Splash of double cream
Knob of butter
Small bunch of fresh flatleaf parsley, chopped
Directions:
1. Place the celeriac and garlic in a pan with just enough milk to cover, and a pinch of salt. Bring to the boil, put a lid on the pan, then simmer gently for 20 minutes, stirring occasionally, until tender. Drain any remaining milk and reserve.
2. Using a stick blender, whizz the celeriac to make a purée, pouring in just enough of the reserved milk to give a smooth consistency. Add the spices, cream and butter, then whizz again. Stir through the parsley, season to taste and serve./
Nutritional Information:
Per serving: 114kcals, 7.9g fat (4.5g saturated), 4.2g protein, 6.8g carbs, 5.7g sugar, 0.4g salt