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Posts Tagged ‘Celeriac’

Veg Stew with saffron, curry & parmesan cream

It’s not too often that we taste something that is nothing like anything we’ve had before but that’s what happened with this dish. A deeply savoury, packed with umami flavours, and very satisfying veggie dish. We were a bit suspicious of the Parmesan cream but it’s exactly what the stew needs to enrich it. Great stuff!

Wine Suggestion: This is a great match for a dry Oloroso Sherry with it’s nuttiness and umami characters playing an extra chorus alongside these interesting flavours in the stew. If Sherry is not your thing look for a good northern-Rhône white; our current favourite is the Domaine Coursodon Etincelle, an unclassified Roussanne-Viognier blend that is textured, purfumed and complex.

Vegetable stew with saffron, curry & Parmesan cream – serves 4

  • 4 cloves of garlic, save one clove and finely chop the rest
  • 1 onion, diced
  • olive oil or butter for frying
  • 200g celeriac, peeled and diced into 1cm cubes
  • 3 potatoes, peeled and diced into 1cm cubes
  • a pinch of saffron
  • 2 tsp medium curry powder
  • 2 x 400g tins cherry tomatoes
  • Parmesan rind
  • 400g tin butter beans, rinsed and drained
  • 4 slices of multigrain bread
  • a handful of mixed herbs, e.g. flat-leaf parsley, basil or dill, chopped
  • 1 tbsp miso
  • 1 tsp runny honey
  • a pinch of dried chilli flakes

FOR THE PARMESAN CREAM

  • 100g mayonnaise
  • 4 tbsp finely grated Parmesan

Fry the onion in the oil or butter over a low-medium heat for 5 minutes or until soft. Add the celeriac and chopped garlic, turn up the heat and fry for a few minutes.

Add the potatoes, spices, tomatoes, cheese rind, 600ml of water and plenty of seasoning. Cover with a lid and simmer for 10-15 minutes. Add the beans and simmer for another 10-15 minutes or until the potatoes are tender.

Meanwhile, cut the garlic clove in half and rub the cut edges on the slices of bread. Sprinkle the herbs on top and fry in oil and/or butter in a frying pan until golden.

Combine the mayonnaise and Parmesan in a bowl to make the Parmesan cream.

Remove the cheese rind from the stew and season with the miso, honey, chilli flakes and check for seasoning.

Serve the stew with the fried bread and Parmesan cream on the side.

(Original recipe by Ylva Bergqvist in Olive magazine, Christmas 2018.)

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Winter root vegetable soup

So here we are almost March and we are experiencing an artic blast. The snow is piled up at the back door and Dubliners have been advised to stay indoors tomorrow as more is on the way. Soup seems like our only defence. Nothing fancy here but full of fresh vegetable flavours. It will protect you against almost all weather eventualities, or at least both fill and warm you up.

Winter Root Vegetable Soup – serves 6 to 8

  • 1 tbsp butter
  • 1 onion, chopped
  • 1 leek, sliced
  • 2 potatoes, peeled and chopped
  • 2 litres vegetable stock
  • 2 carrots, chopped
  • 1 parsnip, chopped
  • 1 small celeriac, peeled and chopped

Melt the butter in a large pot over a medium to high heat. As soon as it has melted and started to froth, add the onion, leek and potatoes. Sauté for a couple of minutes, then cover and sweat over a low heat for 8 minutes.

Add the stock, the rest of the vegetables and some salt and pepper (white pepper would be our preference), then lower the heat and simmer for about 20 minutes, partially covered. Taste the vegetables to check that they are completely soft, then check the seasoning before serving.

(Original recipe from Fresh by Donal Skeehan, Hodder & Stoughton, 2015.)

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This takes a dish we all love and gives it something special. As celeriac is in season, and very cheap at the moment, we’ve made this a lot recently and thoroughly enjoyed it each time. We haven’t tried it with the optional bacon yet but it tastes great without it.

Celeriac, potato & rosemary gratin – serves 4-6

  • 6 rashers bacon, chopped (optional)
  • 420ml double cream
  • 350ml milk
  • 2 garlic cloves, sliced
  • 1 tbsp rosemary, finely chopped
  • 1 red chilli, deseeded and sliced
  • 1 tbsp Dijon mustard
  • 1 celeriac (about 500g) peeled, quartered and thinly sliced
  • 500g potatoes, peeled and very thinly sliced (use a mandolin if you have one)

Heat oven to 180C/160C fan/gas 4.

If you are using the bacon, grill it until cooked and lightly browned, then set aside.

Bring cream, milk, garlic, rosemary, chilli and mustard to the  boil in a medium saucepan, then turn off.

Pour a little of the cream mixture into the bottom of a gratin dish. Arrange a layer of celeriac, scatter with bacon and season. Pour over a bit more cream and repeat the process, alternating layers of potato and celeriac, finishing with a potato layer. Cover with the rest of the cream mixture, then bake for 1 hr-1hr 15 mins or until golden and tender to the point of a knife. Leave to rest for 5 minutes before serving.

(Original recipe from BBC Good Food)

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Celeriac purée

We’re still waiting on spring veg to arrive in Ireland but we’re comforting ourselves with the old root veggies. We love the earthiness that celeriac brings to lamb cutlets and kale or lighter dishes like seared scallops.

Wine Suggestion: You could try a New World Pinot from a cooler climate, like New Zealand, balancing not too much weight with a joyful fruit and freshness that works with the lamb and creamy celeriac.

Celeriac purée – to serve 4

  • 1 lemon
  • 350g celeriac
  • 150g floury potatoes
  • 50ml double cream or crème fraîche
  • 25-50ml milk
  • 15g butter
  • salt and freshly ground white pepper

Peel and cut the celeriac into 5 cm chunks. Submerge in cold water acidulated with some juice from the lemon.

Peel and cut the potatoes into chunks the same size as the celeriac and put into a small saucepan. Cover with salted water, bring to the boil, then simmer for about 15 minutes, or until tender.

Drain the celeriac chunks and put in a separate saucepan, cover with salted water, add a little lemon juice and bring to the boil. Reduce the heat and simmer until tender – it will take longer than the potato.

When the vegetables are soft, drain them well and allow to steam-dry in colanders for a few minutes. Mash the potato using a potato ricer or push it through a sieve. Mash the celeriac either with a potato ricer or by blending in a food processor. Combine both vegetables in a clean saucepan.

Put the pan over a gentle heat and stir in the cream and milk. Stir in the butter, season well with salt and pepper and serve.

(Original recipe from Leith’s How To Cook by Claire McDonald and Jenny Stringer, Quadrille, 2013.)

 

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We barbecue all year round like eejits and when our butcher Tom (O’Toole’s in Glasthule) produced these fabulous pork chops we were powerless to resist – complete with crackling and everything!

Jono mixed together some coarse chopped rosemary from our balcony, a big fat garlic clove and plenty of salt and pepper. He pounded and ground this for a few minutes and then added enough olive oil to make a paste to smear on the chops – you want the mixture to stick on the chops so go easy on the oil.

While Jono barbecued the chops outside I made this tasty remoulade. Celeriac remoulade is in lots of my Mum’s old cookbooks from the seventies and it looks a bit like creamy coleslaw – this is Nigel Slater’s much lighter and fresher take on the whole thing (Tender Vol 1). Makes heaps for a side dish which means you can take some to work for lunch too.

Celeriac Remoulade

  • juice of half a lemon
  • about 500g of celeriac
  • a raw beetroot – medium size
  • 4 heaped tbsp creme fraiche
  • 2 tsp grainy mustard
  • olive or walnut oil
  • a small handful of parsley leaves
  • enough walnut halves to sprinkle over the top
  1. Put the lemon juice in a big mixing bowl.
  2. Peel the celeriac and grate it coarsely – we used the Magimix which grated it quite fine and it worked well.
  3. Toss the grated celeriac with the lemon juice in the bowl to stop it from turning brown.
  4. Grate the beetroot (also best done in the processor to avoid purple hands) and to the celeriac but don’t mix it in yet.
  5. Mix the creme fraiche, mustard and some seasoning in a bowl. Gently mix in enough oil to make a coating consistency (2-3 tbsps).
  6. Roughly chop the parsley and add to the sauce before folding it gently into the vegetables, don’t mix too hard or it will all turn very pink.
  7. Toast the walnuts lightly in a non-stick pan and scatter them over the salad.

Tip: Don’t make this on a first date as you’ll have mucky hands and faces by the time you’ve finished sucking the bones – delicious!

Julie

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Celery and blue cheese are the type of things we often have lurking in the back of the fridge. Here’s one of our favourite recipes for using it up.

Enough soup for 4 people:

  • Chop a large head of celery, peel and roughly chop an onion and half a head of celeriac.
  • Melt a thick slice of butter in a big pot, add your chopped veg and cook for around 20 minutes, until soft.
  • Pour in 1 litre chicken stock and add a bay leaf. Bring to the boil, then lower the heat and simmer for half an hour, stirring now and then.
  • Blend until smooth and check the seasoning (you probably won’t need much salt as you’ll be adding salty cheese). We like to pass through a sieve too for a smooth, silky consistency.
  • Serve with blue cheese crumbled over the top.

You could probably add a swirl of cream too if you’ve some of that.

Original recipe from one of our favourite cookbooks: Nigel Slater’s Tender Volume I.

 

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