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Whether you are cooking for yourself, the family or a dinner party the following recipes, gleened from friends, family and some celebrity chefs are sure to please - all Tried, Trusted and Enjoyed.
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| Celeriac is a very versatile root vegetable which is often overlooked. It has a subtle celery flavour with a delicious nuttiness that goes very well with game. Celeriac can be eaten raw, or cooked in much the same way as you would a potato; boiled and mashed with a little butter and milk, thinly sliced and cooked 'dauphinoise', or chipped and baked as with this tasty, simple recipe. |
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| Serves:
4
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| Preparation Time:
10 minutes |
| Cooking Time:
30-35 minutes |
| Ingredients: |
2 medium celeriac (0.9kg/2lb total weight)
3 tbsp groundnut or vegetable oil
2 tsp mild curry powder |
| Method : |
1. Peel the celeriac, slicing off the top and bottom and sweeping down the sides with a heavy, sharp knife to remove the tough skin. Cut the celeriac into thumb-thick slices and then into fat chips.
2. Bring a large saucepan of salted water to the boil, throw in the chips and blanch (boil rapidly, uncovered, for 1-2 minutes). Drain the chips well and put back into the dry saucepan. Add the oil, curry powder and sea salt. Toss until well coated.
3. Spread the chips over a large heavy baking sheet, leaving plenty of space (you may need 2 sheets). They take 30-35 minutes to cook at 230C/gas mark 8/fan 210C oven. |
| Tip : |
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When buying Celeriac, choose those that are firm and small to medium sized, as the larger ones can be a little 'woody.' Store in the fridge for up to a week. |
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Eating Out In Essex