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Celeriac

A face only a
mother could
love, but celeriac
Ugly vegetable is high is tasty with it! Photos: Sue Simkins
in the flavour stakes
strong contender for the ‘funniest vegetable’ class in the Celeriac and
village show, celeriac may not be the most beautiful vegetable,
A but its sweet, fresh taste, with a gentle hint of celery, and nutty apple cake
mellowness when cooked, puts it high in the flavour stakes.
Simply sow in spring, keeping seedlings at 15-18C (59-65F), plant Celeriac has a real affinity
out in summer and harvest from mid-autumn and throughout winter. with apple and the pair blend
Like parsnips, you can leave them in the ground until you want them. beautifully in this lovely cake:
Grated raw into salads, boiled and mashed solo or with potato, fabulous on its own warm or
cubed in slow-cooked stews and curries, made into a comforting soup cold, with clo ed cream or
or even baked into a cake, celeriac is wonderfully versatile. a slice of mature Cheddar.
Peeling tips INGREDIENTS
Slice skin and bits of root away with a sharp knife. Exposed flesh can 125g (4½oz) celeriac, grated
oxidise and turn brown, so have lemon juice handy. 110g (3¾oz) golden
granulated sugar, plus
Celeriac soup extra for sprinkling
225g (8oz) plain flour
INGREDIENTS METHOD 1½ teaspoons of
1 tablespoon each of bu er and oil O Heat bu er and oil in a deep baking powder
1 onion, diced pan and fry onion and leeks 110g (3¾oz) bu er
2 leeks, cleaned, trimmed slowly, until soft. Add garlic 100g (3½oz ) peeled,
and sliced towards end of cooking time. cored, apple, finely diced
1 garlic clove, chopped O Add remaining vegetables, 2 medium eggs, beaten
½ medium celeriac (around turning to coat. Season ½ teaspoon vanilla extract
500g/17½oz) peeled and diced generously with both
2 large potatoes, peeled and diced peppers and add stock. METHOD
Freshly ground black and O Turn up heat and bring to O You will need a greased O Stir in drained celeriac
ground white pepper near boiling. Reduce heat loose-bo omed 20cm purée (reserve liquid
1 litre (1¾ pints) hot vegetable and simmer for around 30 (8in) tin (or silicone mould for soup or gravy).
(or chicken) stock minutes until potatoes and set on a baking tray) O Mix in eggs and vanilla.
celeriac are soft. and a food processor Turn into prepared tin,
O Transfer to O Preheat oven to 160C (fan smoothing top with the
blender or food ovens) or equivalent back of a metal spoon.
processor with O Process celeriac with O Sprinkle with sugar.
half cooking ½ tablespoon of sugar into O Bake for 40-45 minutes
liquid and process rough purée. Sit in a sieve until golden and
until smooth. over a bowl for a few minutes an inserted skewer
Add more liquid, to collect surplus liquid. comes out clean.
if necessary. O Sieve flour and baking O If using a silicone mould:
Return to washed powder into a bowl. Rub sit mould on rack
pan and reheat in bu er. Stir in remaining and cool completely
until piping hot. sugar and apple. before turning out.
O Serve with
croutons or For more tips and gardening: www.MrsSimkins.co.uk;
crusty bread. www.twier.com/mrssimkinscooks. NEW EASY-USE PACKET! Simply snip & pour...
WORTH
2
£ .55
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