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Posts Tagged ‘Celeriac’

This is a Romanian dish called Pilaf cu pui ciuperci. We haven’t knowingly cooked any Romanian dishes until now, but we recently purchased Carpathia: Food from the Heart of Romania by Irina Georgescu. This is a beautiful book and we’re looking forward to cooking many more dishes. While Irina suggests blitzing the veg in the food processor, we chopped them by hand. Either way you want them nice and fine but not blitzed to a pulp. Serve with salad.

Wine Suggestion: Unfortunately we didn’t have a Romanian wine to hand but we can attest it works well with one of our favourite wines: the Ch du Hureau Saumur-Champigny “Tuffe”. Elegance, style and grace, but also very grounded and earthy and what we love about Cabernet Franc from the Loire.

Oven-baked pearl barley pilaf with chicken and mushrooms – serves 4-6

  • 3 tbsp vegetable or sunflower oil
  • 1.5kg chicken pieces, we used thighs and drumsticks but you can joint a whole chicken
  • 2 onions, sliced
  • 300g pearl barley
  • ¼ celeriac, finely diced
  • 2-3 celery sticks, finely diced
  • 1 carrot, finely diced
  • 1 red pepper, finely diced
  • 1 x 400g tin chopped tomatoes
  • 200g chestnut mushrooms, quartered
  • 600ml chicken stock
  • 2 tsp salt
  • 5g black pepper
  • 25g butter, roughly chopped
  • a bunch of parsley, roughly chopped

We found it easier to fry the chicken in a large, heavy frying pan and then to transfer to a large roasting tin. Irina suggests frying and baking in a large deep casserole dish, but we didn’t have one big enough. A roasting tin covered with two layers of foil worked well.

Heat the oil in a large heavy frying pan or casserole dish, over a medium heat. Brown the chicken pieces on all sides – it’s easiest to do this in batches. Transfer the browned chicken to a plate and set aside.

Add the onions to the pan and cook for 10 minutes, then add the pearl barley and stir to coat the grains in the oil, cook for another few minutes.

Preheat the oven to 180C.

Add the chopped vegetables to the pan with the tomatoes, mushrooms, stock and seasoning and gently combine. You might need to transfer to a large roasting tin at this point. You need to be generous with the salt. Arrange the chicken pieces on top and cover the dish with a layer of foil and a lid or if using a roasting tin you can cover with a double layer of foil.

Bake for 40 minutes, then remove the lid and foil and cook for another 10 minutes. Check the vegetables are tender and that the chicken is cooked through, then remove from the oven. Dot the top of the dish with the butter and sprinkle with parsley.

(Original recipe from Carpathia: Food from the Heart of Romania by Irina Georgescu, Frances Lincoln Publishing, 2020.)

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It’s difficult to know how to introduce this recipe by Rosie Birkett. It is far from shy in terms of flavour, bursting with it in fact, and we’d suggest you have to be a bit adventurous, as it has so many punchy layers. Great to see celeriac getting the attention it deserves.

The recipe is not difficult, but it does take a little effort to make all of the separate components.

Wine Suggestion: to match such a punchy, savoury dish you can go all out with a wine to match these levels of flavour, or go light to be complimentary. We went the latter route and opened an easy, dry Rosé. Tonight a bottle from a friend, the Domaine le Novi Côté Levant Rosé, which tasted of fresh red berries, hints of citrus and light tannins, finishing zesty and minerally.

Gochujang-glazed celeriac with black beans, green salsa & crispy shallots – serves 2

  • about 25g of sea salt flakes
  • 1 medium celeriac, about 750g, peeled, halved and cut into 3cm thick wedges
  • sunflower oil, for frying
  • 1-2 shallots, finely sliced

FOR THE GLAZE:

  • 2 tbsp gochujang paste
  • 50g salted butter
  • 3 tsp honey
  • 1 orange, juiced
  • 2 tsp cornflour
  • 1 tbsp sesame seeds

FOR THE BLACK BEANS:

  • 2 tbsp olive oil
  • ½ tsp cumin seeds
  • 1 bay leaf
  • 1 onion, chopped
  • a small bunch of coriander, stems finely chopped and leaves reserved
  • a pinch of ground coriander
  • 400g tin of black beans, don’t drain them as you need the liquid
  • ½ lime, juiced (you will need the other half for the salsa)

FOR THE GREEN SALSA:

  • 1 green apple, roughly chopped
  • ½ green chilli, deseeded
  • 1 tbsp pumpkin seeds, toasted
  • ½ lime, juiced
  • 1 tbsp olive oil

Heat the oven to 200C/180C fan/gas 6.

Line a tray with baking paper and sprinkle the salt over the top. Put the celeriac slices on top of the salt, then roast for 15 minutes at the top of the oven.

Make the glaze while the celeriac is baking. Put the gochujang, butter, honey, a pinch of salt, 1 tbsp water, the orange juice and cornflour in a pan. Cook, stirring, for a few minutes or until smooth, then set aside.

Leave the celeriac to cool slightly, then remove any excess salt and toss each piece in the glaze. Discard the salt from the tray, return the wedges to it and roast for another 10 minutes. Glaze again and scatter over the sesame seeds, then roast for a final 10-20 minutes or until sticky and caramelised (turn the oven up a bit if you need).

Meanwhile, make the beans. Heat the oil in a heavy frying pan over a medium heat. Fry the cumin and bay leaf until sizzling, then add the onion, coriander stems, ground coriander and a good pinch of salt. Fry, stirring, for about 8 minutes or until golden and soft. Add the beans with their liquid and a pinch of salt, then bring to the boil. Simmer for 5-8 minutes, stirring, until the beans look creamy and the liquid and almost gone. Remove the bay leaf, stir in the lime juice, then set aside and keep warm.

To make the salsa, put the apple, chilli, pumpkin seeds, lime juice and reserved coriander leaves in a food processor and whizz until combined but chunky. Add the oil and whizz again, then season to taste.

To make the crispy shallots, heat the sunflower oil in a small frying pan and fry the shallots over a low-medium heat for 15 minutes or until golden and crispy. Drain on a plate lined with kitchen paper and season.

Serve the beans on warm plates, topped with the celeriac, salsa and crispy shallots.

(Original recipe from BBC Good Food)

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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.)

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The trick, as with all gratin’s, is to slice the vegetables really thinly. Invest in a mandolin, or use your food processor’s slicing blade, and you’ll get even slices that will cook at the same time. This dish has a lovely festive feel to it and would be great as a side dish for roast chicken (or turkey) or a rich casserole. We served just as it was with some steamed broccoli which was good too. 

There was no cheese in the original recipe so feel free to leave it out. We’re still working our way through the cheese mountain in the fridge. 

Creamy vegetable gratin with chestnuts and cranberries – serves 4 as a main, 6 as a side

  • 400g potatoes
  • 300g parsnips
  • 300g celeriac
  • 425ml double cream
  • 140ml sour cream
  • 85ml full-fat milk
  • 2 cloves of garlic, very finely sliced
  • leaves from 2 sprigs of thyme
  • butter, to grease the dish
  • 50g dried cranberries
  • 100g cooked chestnuts, sliced
  • a large handful of grated Parmesan
  • a large handful of grated Cheddar/Gruyere

Preheat the oven to 180C/350F/Gas 4.

Slice the potatoes, parsnips and celeriac very finely, use a mandolin if you have one. 

In a large saucepan, mix the creams and milk together, then bring to just under the boil. Add the sliced veg, garlic and thyme and cook gently for 5 minutes. 

Season generously and spoon half the vegetables into a buttered gratin dish. Sprinkle the cranberries and chestnuts on top and half of the cheese, then add another layer of vegetables and the rest of the cheese over the top. 

Bake for 1 hour or until completely tender. You may need to cover with foil after 45 minutes to stop it browning too much. 

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2010.)

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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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