The celeriac is a funny looking critter. A bit swede-like but with a root perm underneath. It always looks a bit rugged and grubby and it can be tricky to know exactly how to handle it. Celeriacs are always there in the supermarket or grocery, lurking around the parsnips and turnips but somehow they don’t seem as familiar as the rest. So what on earth to do with one of these unsightly rogues?
There are plenty of things actually – whizz it up into a soup, grate it into salad, add to stock, dice and add to risottos, roast it – the list goes on. They’re really not as tricky as they look. In terms of preparation, my method is to slice down through the top in about inch thick wedges. Once at this size, celeriac is easier to handle and you can lay the slices down and use your knife to move around the edges carefully slicing away the peel and roots as you go.
My recipe today is for a comforting mash; the perfect addition to a steak or fish fillet, or even to top a pastry-less pie. With what I had left over from one of our dinners I made a bubble and squeak which is one of my top 10 favourite foods (mainly because it’s effortless and uses up any potential waste. Perfect) Plus, it reminds me of Boxing Day with my family and being a kid which is always heart-warming. The happiest of happy days.
So don’t be afraid of the knotty rough celeriac (lesser known as the Knob Celery, jeez…) – once peeled it’s a pretty little thing with gentle hints of celery, apple and nut. It’s very low in starch unlike other root veg so is actually a ‘lighter’ option which won’t sit like a lead weight in your stomach. Plus it’s a great source of vitamin K which helps to increase bone mass. Go on, buy a celeriac – don’t be afraid!
Serves 2-4 depending on what else you’re eating with it or how hungry you are!
Ingredients
* ½ celeriac, peeled and cut into 3cm cubes
* ½ swede, peeled and cubed
* 2 carrots
* 2 medium sweet potatoes, peeled and cubed
* 3-4 tbsp unsweetened almond milk
* 2 salad onions, outer layer removed and sliced
* Salt and pepper
Method
1) Bring a large pan of lightly salted water to the boil. Gently tip in the celeriac and swede and allow to simmer on a medium heat for 10 minutes.
2) After 10 minutes, add the chopped carrots and sweet potatoes and stir everything together. Cook for a further 10 minutes or until the vegetables are easily pierced through with a fork. I can often forget things like this are cooking so make sure not to let them go over, especially the sweet potato as it will turn to watery mush.
3) Drain the veg and whilst they sit in a colander over the sink, pour your almond milk into the same pan, over a low heat and add a really good grinding of black pepper. You could also add some black onion seeds or mustard seeds too. Throw in the salad onions and gently cook through for a couple of minutes.
4) Add the drained veg back in and mash to the consistency you like best. I quite like a few small rough rooty chunks in there but some people like it silky smooth. I’d use a potato ricer if you want that.
5) Once mashed, stir everything through and turn up the heat a little to ensure it’s piping hot. Serve straight away with meat/fish and just some steamed broccoli and peas.
eatwellibrium 