WFU Home

CELERIAC

Also know as 'The Ugly One'.

Celeriac contains calcium, magnesium, potassium and vitamin C.

Celeriac is very good mashed with potatoes, which can also be used as a topping on shepherds pie or made into fried potato and celeriac cakes.

Celeriac and Bacon Soup
serves 4

INGREDIENTS

  • 450 g (1 lb) celeriac, peeled and cut into cubes
  • 1 onion finely chopped
  • 1 tbsp oil
  • 110g (4oz) bacon, chopped
  • 1 litre (2 pints) vegetable stock
  • salt and freshly ground black pepper
  • 4 rashers streaky bacon, chopped - to garnish
  • 4 tbsp double cream - to garnish
METHOD
  • Sweat the onion in the oil until soft, add the bacon and cook until beginning to brown.
  • Add the celeriac and stock, bring to the boil, season ans simmer for 20 minutes or until the celeriac is soft.
  • Fry the bacon for garnsih until crisp.
  • Put the soup through a liquidiser or processor and then return to the pan to reheat.
  • Serve marbled with cream and scattered with crisp bacon accompanied by hot crusty bread.

Celeriac and Stilton Soup
serves 4

INGREDIENTS

  • 450 g (1 lb) celeriac, peeled and cut into cubes
  • 1 onion finely chopped
  • 1 tbsp oil
  • 1½ litre (2½ pints) vegetable stock
  • 150 ml (¼ pint) double cream
  • 110g (4oz) Stilton, crumbled
  • salt and freshly ground black pepper
METHOD
  • Sweat the onion in the oil until soft, add the celeriac and mix well.
  • Add the stock and seasoning. Bring to the boil and simmer for 25 minutes until the celeriac is soft.
  • Add the cream and Stilton, remove from the heat and stir until the Stilton has melted.
  • Belnd in a liquidiser or processor until smooth and then return to the pan to reheat.
  • Adjust the seasoning to taste.

Celeriac and Orange Salad

INGREDIENTS

  • 1lb celeriac, peeled and cut into julienne
  • ¼pt of your favourite mayonnaise (better still home made)
  • zest and juice of an orange
  • 1oz pumpkin seeds, roasted
  • ½red pepper
METHOD
  • Par boil the celeriac julienne, drain and cool.
  • Finely chop the red pepper.
  • Combine all the ingredients and serve.

Celeriac and Potato Rostis
serves 2 - 4
Fantastic served with fresh tomato sauce.

INGREDIENTS

  • 1lb celeriac, peeled and finely grated
  • 1lb potatoes, peeled and finely grated
  • 1 egg
  • 1tsp wholegrain mustard
  • salt and freshly ground pepper
  • oilseed rape oil for frying
METHOD
  1. Combine the celeriac and potatoes.
  2. Lightly beat the egg and add to the celeriac mixture with mustard and seasoning. Mix together thoroughly.
  3. Split the mixture into 12, form into rough cakes and fry on both sides in the oil.

Celeriac Mildy Spiced Oven Chips
serves 2 - 4

INGREDIENTS

  • 1 large celeriac
  • 1 tblsp paprika or curry powder
  • oilseed rape oil
  • knob of butter
  • salt and freshly ground pepper
METHOD
  1. Cut the celeriac in half, peel away the outer skin and cut flesh into chunky chips.
  2. Toss in salt and paprika or curry powder and oil.
  3. Place in a roasting tin with a generous knob of butter and roast in a hot oven for 30 minutes until golden brown.

Celeriac Pancakes
makes 5-6 pancakes
Delicious served with a creamy mushroom or cheese sauce

INGREDIENTS

  • ¾lb celeriac, peeled, diced and boiled until soft
  • 1 egg
  • 4oz plain white flour
  • ½pt milk
  • salt and freshly ground pepper
  • oilseed rape oil for frying
  • knob of butter
METHOD
  1. Puree the celeriac in a food processor and put to one side.
  2. Beat the egg and gradually add the flour.
  3. Then add the milk and the celeriac to produce quite a thick batter.
  4. Fry the pancakes in a non-stick pan, spreading the mixture to the sides of the pan. As the batter is quite thick, take care to cook them thoroughly and not too fast.

Celeriac Remoulade

  1. Blanch matchsticks of celeriac for 3 minutes in boiling water with a dash of vinegar.
  2. Drain well and dry.
  3. Mix in mayonnaise made with plenty of mustard.
  4. Serve with anchovies, capers, prosciutto or smoked mackeral.

Celeriac Soup

INGREDIENTS

  • 1½ lb celeriac, peeled and chopped
  • 1 cooking apple, cored and chopped
  • 1 large onion, finely chopped
  • 1 tsp mustard
  • 1 vegetable stock cube
  • 1pt milk
  • 1pt water
  • 2 tbsp oilseed rape oil
  • salt and freshly ground pepper
METHOD
  1. Gently fry the celeriac, apple, onion, mustard, stock cube and seasoning in the oil for 5 minutes.
  2. Cover the pan, turn the heat right down and allow to cook completely in own juices until celeraic is tender.
  3. Add water and bring to the boil.
  4. Remove from the heat, liquidise, add milk and return to a low heat until nearly boiling.
  5. Serve immediately.

Celeriac Timbales
serves 4

INGREDIENTS

  • 1/2lb celeriac, peeled, diced, cooked until soft and then put in the fridge
  • 1/2pt whipping cream
  • 5 whites of eggs
  • salt and pepper
  • 6 ramekins, greased
METHOD
  1. Puree the cold celeriac in a food processor with the cream.
  2. Whisk the egg whites until they form soft peaks.
  3. PFold the egg whites into the celeriac mixture with a little salt and pepper.
  4. Split the mixture between the ramekins.
  5. Place ramekins on a baking tray and into a moderate oven (gas 5, 350F or 180C) and cook until nicely brown (approximately 45 minutes).

Winter Vegetable Layer Pie
serves 4

Commonly known as half of everything, it looks beautiful with different coloured veggies. Lovely as a main dish served with wholemeal bread and salad or as an accompaniment to meat and fish dishes.

INGREDIENTS

  • 1/2lb celeriac
  • 1/2lb carrots
  • 1/2lb swede
  • 1/2lb parsnip
  • 1/2pt milk
  • 1/2pt cream
  • 1/2pt natural yoghurt
  • 6oz Cheddar cheese, grated
  • 1 tsp whole grain mustard
  • salt and pepper
METHOD
  1. Peel all the vegetables and finely grate them in a food processor, keeping the individual vegetables separate.
  2. Layer the vegetables in an oven proof dish, pour over the milk and cover with foil.
  3. Place in a moderate oven (gas 5, 350F or 180C) until the veggies are cooked (about 30 minutes).
  4. Mix the cream, yoghurt, mustard, salt and pepper.
  5. When the vegetables are ready, pour this mixture over evenly and top with cheese.
  6. Return to the oven until the cheese is nicely browned (about 30 minutes on the top shelf).
  7. Voila!
www.wfu.org.uk