I love to eat celeriac. It is a typical winter vegetable here in Belgium. It is also an under estimated veggie. I love this vegetable a lot because you can use it in so many ways in your kitchen. What is it? Wikipedia explains it very well.
How to prepare & use? You must always take away the thicker outer peel with a vegetable peeler or with a sharp knife. You can cook it, roast it, eat it in an alternative cole slaw or in a salad too. It is great in soups with potatoes etc. You can also grate it. You can bake or fry it too.
Step 1: Place the celeriac on a clean work surface. Use a sharp knife to remove the base and top from the celeriac so it sits flat.
Step 2: To peel the celeriac, cut down the side, close to the skin, being careful not to remove too much flesh. If you have a fresh celeriac, you can peel the skin with a vegetable peeler.
Step 3: Chop or slice as desired or grate it. Place the pieces in a bowl of cold water and add some lemon juice or some apple cider vinegar to prevent discoloring.
Recipe: For 2 persons, with a bit of seconds
500 gr peeled celeriac, cut roughly into little chunks, each about 1 cm x 1 cm, weighted when peeled.
500 gr of peeled potatoes, cut into 2, weighted when peeled
50 gr Parmesan cheese, finely grated
soy baking margarine/ I use Alpro
Maldon sea salt
freshly grinded white pepper
2 organic gluten – free chicken chipolata’s
1. Boil the celeriac pieces & potatoes apart in hot boiling water until done.
In the cooking water of the potatoes, add some herbamare salt to add some flavour to the potatoes. In the cooking pot with the celeriac, don’t add anything, no salt either. Cook until done & drain well. Keep warm.
2. Now, make the duo mash. First, add some Maldon sea salt flakes, but not too much to the potatoes. Add some grinds of fresly grinded white pepper & add some fresly grated nutmeg, about 1/2 teaspoon. Mash with a masher. Add 2 or 3 knobs of soy baking margarine. Mix well.
3. Now, add the cooked celeriac pieces. Mash this too. Taste! Add some nutmeg & pepper if you need too. Mash again if it all isn’t quite mashed well.
4. Put the pot with the duo mash on a hot fire & add 1/2 of the Parmesan. Let it melt. Take away from the fire & mix well. Taste!
Than, add the rest of the Parmesan cheese to the puree & let it melt again on the fire. Set aside & taste again. It has to taste fab! You must taste the flavour of the potatoes, the apart flavour of the celeriac & the flavour of the Parmesan cheese. You can use less Parmesan cheese if necessary because you have different types of Parmesan cheese & some can be milder or stronger. So, always taste after added 25 grams. Maybe 25 grams is enough because you will have to taste the 3 different elements of flavours!
Then, if needed add some S or P or nutmeg to the mash. Reheat themash, if necessary a bit on a low fire.
5. In the meantime, you have fried the organic chicken chipolata’s in a frying pan in soy baking margarine until ready & cooked through.
Serve immediately & enjoy! If you liked this post, SUBSCRIBE to Sophie’s Foodie Files: It is free! RSS – Posts
You might like other celeriac recipes on my blog: