Plenty of you will be getting celeriac in your vegbags this week, and it’s a vegetable that has a lot of people scratching their heads: what on earth is that? How on earth do I prepare it?
Well, please persevere – it really is worth it. It’s an ugly vegetable, and even perfect specimens look like they belong in our Wonky Veg Parade. But do not be fooled, it’s a delicious thing with lots of possibilities. The recipe below is for a real winter warmer – a lovely, comforting, creamy gratin, which is a bit like a pasta-less lasagne. But there are so many things to do with this fresh-tasting oddball, from salads to mash to soup – check out the list at BBC Good Food.
Serves 4 frugally, or 3 generously
1/2 a celeriac
2 leeks
1 fat clove of garlic
300mls double cream
150 mls milk
A scraping of nutmeg
Salt & pepper
A handful of chopped flatleaf parsley
Preheat the oven to 180 degrees C. Chop the leeks finely and wash thoroughly. In a small non-stick frying pan, fry the leeks in a little oil slowly, until they are softened and add the clove of garlic, crushed. Fry until the moisture has evaporated. Meanwhile, peel the celeriac and slice to the thickness of a pound coin. Add the cream and milk to the leeks with the nutmeg and bring to the boil.
In an appropriate dish lay the first layer of celeriac and season with salt and pepper. Add the leeks in the cream to make a layer, then repeat with the celeriac, seasoning as you go. Add the leek cream mixture in alternate layers until you run out of celeriac. The milk and cream should cover the top of the celeriac but if it doesn’t, top up with some milk. Cover with foil and place in the oven, baking for half an hour. Take the foil off, turn it down to 160 degrees C and bake for another half hour. At this point you could sprinkle the top with breadcrumbs and cheese, but to be honest it’s pretty rich as it is. Stand for a good 10 minutes before sprinkling with the parsley and serving.
Recipe and photo from Hollow Legs; photo from London Unattached