It’s about this time of year when we usually get a bit tired of root veg and starting craving food more associated with Spring. Not so this year and largely due to Gill Meller who can do wonders with winter veg. Baked potatoes stuffed with celeriac didn’t sound super appealing to us but we can assure you these are delicious!
Wine Suggestion: a winter white called tonight: Jean-Michel Gerin’s La Champine Viognier from a young vineyard near their Côte-Rôtie and Condrieu vineyards. Great value from this top maker and while not as rich as their Condrieu it has charming fruit and a fresh purity.
Celeriac baked potatoes – serves 4
- 4 large baking potatoes
- 50g unsalted butter
- 1 onion, thinly sliced
- 4 cloves of garlic, thinly sliced
- 1 small celeriac, peeled and cut into 2cm dice
- a handful of dried ceps (or any dried mushrooms)
- 100ml double cream
- 100ml full-cream milk
- 1 tsp dried seaweed flakes (these are optional but we used Dulse Flakes from Aran Islands Seaweed which you can buy online)
- a handful of flat-leaf parsley, leaves picked and chopped
- a handful of grated cheddar cheese
Start by baking the potatoes. We like to scrub them, then rub in a little olive oil and sprinkle over some salt. Bake at 220C for 20 minutes then turn the heat down to 200C and cook for 40-60 minutes, or until cooked through.
Remove the potatoes from the oven, cut them in half and scoop out the flesh, taking care not to damage the skins. Return the empty shells to the oven for 10 minutes to crisp up.
Meanwhile, heat a heavy pan over a medium-low heat. Add the butter and allow it to melt and start to bubble, then add the onion, garlic, celeriac and dried mushrooms. Season with salt and black pepper. Cook for 25-30 minutes, stirring often, until the celeriac is soft. If it starts to catch just add a splash of water and lower the heat. When the celeriac is nice and soft, add the cream, milk, scooped out potato flesh, seaweed flakes and parsley. Stir to combine and season again if needed.
Stuff the crispy potato skins with the celeriac mixture, then place on a baking tray and scatter over the grated cheese. Return to the oven for 12-15 minutes or until hot. Serve with a dressed green salad.
(Original recipe from Root Stem Leaf Flower by Gill Meller, Hardie Grant: Quadrille, 2020.)
Jono & Jules do food & wine 
Absolutely delicious! I used Furikake with sesame and chilli for the seaweed as that’s what I had in the cupboard, lots of black so there was a lovely gentle warm hum. I chopped the dried porcini fairly small as DH isn’t so keen on shrooms. Very filling, very flavourful, and didn’t even miss the bacon I’d normally add into a baked potato. Yum!
Hi Jayne. That’s great, so glad we inspired you to try it. Who knew celeriac could be so good! J&J
Black pepper!