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Celeriac batons with tomato recipe

Celeriac batons with tomato recipe


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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Celeriac has a sweet, nutty flavour and is particularly good served with pork and chicken.

14 people made this

IngredientsServes: 4

  • 1 tbsp olive oil
  • 2 onions, sliced
  • 600g tomatoes, skinned, seeded and chopped
  • 2 garlic cloves, crushed
  • 1 tbsp chopped fresh sage
  • 1/2 tsp sugar
  • 1 head celeriac, about 500g
  • salt and freshly ground black pepper
  • sprig of fresh sage to garnish

MethodPrep:15min ›Cook:55min ›Ready in:1hr10min

  1. Heat the oil in a saucepan, add the onions and cook on a medium heat for 5 minutes. Add the tomatoes, garlic, sage and sugar, season with salt and pepper, then cover and cook gently for 30 minutes.
  2. Peel the celeriac, cut into slices, then cut these into thick 5cm long matchsticks. Add to the tomato sauce with 4 tbsp water. Bring to the boil, cover and simmer gently for a further 20 minutes or until the celeriac is tender. Garnish with fresh sage.

COOK SMART

For a sweeter celeriac dish, cut the vegetable into sticks, then cook for 15 minutes in boiling, salted water. Drain, then cook gently in a pan with 30g butter and 2 tbsp raisins for 5 minutes, stirring regularly.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (2)

I also added a few splashes of tabasco and a little more garlic. Very tasty, hearty meal - even my husband liked it, and he is quickly tiring of fall/winter vegetables.-05 Dec 2010

Took shortcuts.I didn't have any fresh tomatoes, so I added one tin of diced tomatoes.-05 Dec 2010


Yotam Ottolenghi’s chilli recipes

Yotam Ottolenghi’s steamed aubergine with charred chilli salsa. Photograph: Louise Hagger/The Guardian. Food Styling: Emily Kydd. Prop Styling: Jennifer Kay. Food Assistant: Katy Gilhooly.

Yotam Ottolenghi’s steamed aubergine with charred chilli salsa. Photograph: Louise Hagger/The Guardian. Food Styling: Emily Kydd. Prop Styling: Jennifer Kay. Food Assistant: Katy Gilhooly.

Last modified on Wed 24 Jul 2019 02.05 BST

Recent readers’ letters highlighting the liberal use of chillies in Feast magazine have made me think seriously about the subject.

Over the years, I have undoubtedly increased my own use of chillies, but that has very little to do with any increased tolerance to heat or need to feed a habit, and much more to do with having a better understanding of how chillies interact with other ingredients.

Their heat has an incredible ability to marry with acidity and sweetness, for example, to create a new, singular harmony, and that can be achieved as much with lots of fiery spice as with very little. In fact, none of today’s dishes needs to be particularly hot – it’s your call how much chilli you need.


I claim no credit for this, it was in today’s Guardian magazine, here.

Yotam Ottolenghi’s recipes always look interesting and I am always meaning to cook one of them. This week, I didn’t have any ideas for Saturday night dinner and these looked to be exactly the thing.

Here is the recipe in full. I followed it to the letter

400g minced beef
1 medium onion, peeled and finely chopped
120g breadcrumbs
20g chopped flat-leaf parsley leaves, plus 1 tbsp extra, to garnish
1 egg, beaten
½ tsp ground allspice
Salt and black pepper
2 tbsp olive oil
1 small celeriac, cut into 5cm x 1.5cm batons
3 garlic cloves, peeled and crushed
½ tsp each ground turmeric, cumin and cinnamon
1½ tsp fennel seeds, lightly crushed
¾ tsp smoked paprika
500ml chicken stock
3½ tbsp lemon juice
60g Greek yoghurt

In a large bowl, use your hands to mix the beef, onion, breadcrumbs, parsley, egg, allspice, half a teaspoon of salt and some black pepper. Form into 5cm x 3cm kebab-like shapes.

Heat the oil in a large sauté pan for which you have a lid, and sear the meatballs all over for about five minutes in total. Remove them and add celeriac, garlic and remaining spices to the pan. Cook on high heat, stirring, for two minutes, return the meatballs to the pan and add the stock, lemon juice, half a teaspoon of salt and some black pepper. Bring to a boil, turn down the heat, cover and simmer gently for 30 minutes. Remove the lid and leave to bubble away for 10 minutes more, until the sauce is quite thick.

Remove the pan from the heat and let it sit for a few minutes to settle. Taste, season as necessary and serve topped with a dollop of yoghurt and a sprinkling of parsley.

Yotam suggests serving them with either plain rice or bulghur, we fancied couscous.


Baton carrots

This cooking skill is all about cutting baton carrots. Carrots are one of the unsung heroes in the kitchen and are used in many recipes. You will find that the cuts of carrot below can be used on all root vegetables, such as turnips, swede, parsnips, celeriac and celery, to name a few. Don’t forget to save all your vegetable trimmings for your stocks and soups.

  1. Wash, peel and rewash your carrots.
  2. Place a carrot onto your board and cut it into lengths about 3.5cm long.
  3. Slightly trim one side to create a flat side and put this down on the board (this gives you a more firm base to cut the carrot).
  4. Next, cut the carrot into strips about 0.5cm think. Lay the strips flat onto the board and cut the sticks into 0.5cm thick strips again. You should now have a neat pile of baton carrots looking like match sticks.

Julienne of carrots is the same process, but the pieces are longer and thinner.


Pan-fried sea bass with puttanesca sauce & celeriac chips

Heat 1 tbsp of the oil in a frying pan. Tip in the onion, garlic and chilli flakes and cook over a low heat for 10 mins until soft. Add the tomatoes and ¼ can of water and cook for 8 mins until thick, then stir through the capers and olives. Can be done earlier in the day and chilled.

Meanwhile, heat oven to 220C/200C fan/ gas 7. Put the celeriac on a non-stick baking sheet. Add another 1 tbsp oil, season and mix with your hands. Spread into a thin layer and roast for 25 mins, stirring once, until golden and tender.

Put the kale in a steamer and cook for about 5 mins until tender. When done, pop a knob of butter on top, squeeze over a little lemon juice and season.

Heat the remaining oil in a non-stick frying pan. Season the fish fillets, then put in the pan, skin-side down. Cook for 3-4 mins until the skin is golden and the fish is almost cooked through. Turn and cook for 1-2 mins more, depending on the thickness of the fillets.

Meanwhile, heat the sauce through, season and add the parsley. Spoon the sauce onto 2 plates, top with the fish and serve with the celeriac chips and kale.


4. Herbed Celeriac Puree With Sautéed Chanterelle Mushrooms

Celeriac, also known as celery root, is the perfect substitute for mashed potatoes in Emma D’Alessandro‘s dish of Herbed Celeriac Puree With Sauteed Chanterelle Mushrooms. Its puréed texture is creamy, yet less starchy than regular potatoes and its basic flavor makes it perfect for seasoning and pairing with more flavorful vegetables. The mushrooms that top the purée in this dish add a burst of flavor and meaty texture that is simply incredible.


The Stray Ferret

Stray Foodie Lockdown Recipes are written by Michelin-starred chef, Frances Atkins. In 1997, Frances opened the Yorke Arms near Pateley Bridge, where she was the owner for 20 years. During her ownership, she held her Michelin-star status for 16 of those years.

“I’ll be bringing you some of my favourite recipes each week. I’d love to see how you make the recipes your own – let me know by using #StrayFoodie or tagging @thestrayferret in your social media posts.”

Celeriac, or celery root, is an underrated root vegetable. Because celery tastes strong and herbaceous, especially the leaves, many people could be put off by using the root. The root is, in actual fact, a marvellous chef’s tool.

It has a milder flavour and is therefore great served raw as a remoulade, fabulous for puree, a great soup thickener and best of all, a good substitute for flour in this case. I steam the root whole in the oven with oil, garlic and seasoning for approx. an hour at 180c. Of course this is dependant on the size of the root. Once cool it can be sliced wafer thin and used as perhaps you would use pasta sheets. It is great for stuffing, making vegetable gratin, and enhances lentils and pulses. Its texture and light flavour is a great adage to any food. Please note that it will discolour so it is recommended, if not baking in approx. 50g of olive oil, then once peeled it is placed in acidulated water. If you are using it as a base for a sauce or puree, cook it in a little milk which will then preserve the white intensity.

Smoked Haddock (or White Fish) Wrapped in Celeriac with Pickled Vegetables & Greens

Ingredients:

  • ½ Celeriac
  • 1 Large Fillet of Smoked Haddock
  • 1 Leek
  • 200ml Cream
  • A Little Olive Oil
  • Seasoning
  • ½ Fennel
  • A Handful of Mixed Herb Leaves
  • ¼ Cabbage
  • 2 Florets of Purple Sprouting
  • A Little sliced Cucumber (Batons)
  • A Handful of Peas
  • 1 Tblsp of white balsamic
  • Parmesan Shavings

Read More:

Slice the fennel and cabbage very thinly and place with the florets of purple sprouting, cucumber and peas in the white balsamic vinegar for 1 hour.

Slice your steamed celeriac as thinly as you can.

Chop the leek and cook it in the cream with some seasoning until soft. Cool.

Lay out the celeriac on a piece of cling film. Spread the leek mixture on top of the celeriac and place the fish of your choice down the centre.

Wrap into a neat parcel and place in an oiled oven proof dish.

Place in the oven at 180c for 15 – 20 minutes, dependant on oven variation.

Remove from the oven, cut in half widthways, and place on a plate with mixed herb leaves and pickled vegetables.

Grate some fresh parmesan over and if desired serve with a tomato or turmeric sauce, as in the picture.


Best celeriac recipes

Have a veg-boxful of knobbly celeriac and no idea what to do with it? Try one of our inventive recipes, from creamy soup with crispy chorizo for desk lunches to celeriac steaks with salsa verde for a posh veggie dinner

Published: January 28, 2019 at 10:16 am

Looking for celeriac recipes? Want the best celeriac soup? Try our ideas here and get cooking with celeriac at home.

When is celeriac in season?

UK celeriac season starts in July and ends in March. Celeriac is at its best between October and February.

Ingredients

Celeriac soup with chorizo oil

Want a warming soup recipe? Make this low calorie creamy celeriac soup topped with crispy chorizo and rosemary for a hearty weekend fix, plus it's ready in under an hour, too. We've got plenty more soup recipes here.

Salt-baked celeriac with sourdough stuffing

Richard Makin's clever hidden-celeriac bake is so delicate, you can spoon it right out of the crust. The centre is filled with a flavoursome hazelnut and shiitake sourdough stuffing.

Roast celeriac steak

Slow-roasted celeriac has a wonderful ‘meaty’ bite and a unique mellow flavour. Spicy Korean gochujang lifts this umami-packed celeriac steak to the next level.

Celeriac remoulade

Celeriac remoulade is quick and easy to make and perfect as a side dish or to serve as part of a salad for a healthy light lunch or a weekend feast.

Celeriac and potato rösti with poached eggs

Check out our low calorie rösti recipe with celeriac and perfectly poached eggs. Make this easy celeriac recipe for a simple midweek meal. Plus, it's ready in 35 minutes too.

Celeriac purée

Make our quick and easy celeriac purée. This creamy purée makes the perfect accompaniment to a charred steak. Thin down any left-over purée with a little vegetable or chicken stock to make a wonderful soup.

Celeriac and apple remoulade

A fruity twist on a classic, this celeriac special is a great match for smoked fish. You'll need plenty of black pepper and chopped dill.

Celeriac mash

Turn up the volume of your usual mash by adding celeriac along with potato. A luscious alternative to the usual mashed potato. Serve our easy celeriac mash with your Sunday roast or make it for a simple alternative to the classic sausage and mash.

Mackerel, celeriac and lemon

Want an impressive starter recipe for your next dinner party? Try out this simple mackerel dish with warm lemony celeriac. This recipe comes from chef Johnnie Crowe of Nest in Hackney, London.

Celeriac steak with salsa verde

Looking for a wholesome veggie meal? Try our simple celeriac steak recipe with beans, kale and a vibrant salsa verde. Make our vegetarian steak recipe for an easy low calorie meal for three.

Potato and celeriac gratin

Jazz up your potato gratin recipe with celeriac. Gratin is one of our favourites, and celeriac gives this recipe an edge. Finely sliced celeriac and potatoes smothered in herb and garlic cream is the ultimate comfort food to make on a wintery weekend.

Quail, confit garlic and celeriac risotto

Surprise friends and family at your next dinner party with our easy but impressive recipe for quail, confit garlic and celeriac risotto from Oldroyd's. Discover our best risotto recipes here.

Parkin cake with celeriac ice cream and caramelised pears

Take your parkin cake to the next level with indulgent celeriac ice cream and moreish caramelised pears. This recipe sounds unusual but really works. Check out more of our best cakes and bakes here.

Celeriac and apple purée

Change up your celeriac purée and add Bramley apples. For a luxurious finish pass the purée through a fine sieve before serving. This is an ideal accompaniment to a pork roast.

Smoked mackerel with celeriac and rocket salad

Create this stylish, great-value meal in no time at all. With a simple, peppery celeriac salad, this smoked mackerel is the perfect healthy supper. More fish recipes here.

Baked mushroom and celeriac torte

Entertain your veggie guests this weekend with our impressive-looking wild mushroom and celeriac torte, it's seasoned with garlic and thyme for extra flavour.

Celeriac and cheddar soup with thyme croutons

This warming celeriac and cheddar soup is a meal in a bowl. Served with crunchy thyme croutons, it makes the perfect lunch or lighter dinner. It's under 300 calories, too, making it perfect for a midweek meal.

Chipotle-spiced braised ox cheek sloppy joe with celeriac slaw

Want a guaranteed crowd-pleaser recipe? Make our sloppy joe with spiced venison. This recipe from Dan Doherty of Duck and Waffle is served with an easy celeriac slaw.


9 Autumnal Celeriac Recipes To Try At Home

Knobbly and knotted, celeriac is a bit of a challenge to peel. Sometimes a veg peeler works fine, but if the skin is too tough and uneven, use a sharp knife to trim back the most awkward bits. Don’t be shy: the washed trimmings are very good for the stockpot, as are the stalks and leaves. Rinse the celeriac well after peeling, then, if you’re not cooking straight away, drop the chopped pieces into a bowl of cold water mixed with a dash of lemon juice or white wine vinegar, otherwise the exposed flesh will quickly discolour.

RAW CELERIAC

Raw celeriac adds interest and flavour to vibrant autumn and winter salads or slaws without trucking in salad ingredients from sunnier climes. Grate it coarsely on a box grater or in a food processor, or cut into slices (a mandolin is good for this) and then into slender matchsticks. For a softer finish, blanch the matchsticks for a minute in boiling water.

COOKED CELERIAC

Celeriac has remarkable versatility, both in texture and flavour. It can be made into velvety mash, a rich soup, tender gratins and pies, and in the Riverford Field Kitchen one of our favourite ways to bring out its mellow aniseed notes is simply by roasting it.

Boil chunks of celeriac in salted water until completely tender, 15-20 minutes depending on their size. Drain and combine with an equal quantity of cooked floury potatoes and some butter, cream and mustard. For further variation, cube a couple of apples and add to the cooking celeriac, or boil your celeriac in milk with a few peeled garlic cloves then drain and blitz with a little of the cooking milk. Eat as a purée or mash with potatoes.

For ‘smashed’ celeriac…

For a rustic-looking side with a nice bit of uneven texture, heat a glug of olive oil in a pan over a high heat then add chunks of celeriac. It will hiss and spit – keep it moving so it doesn’t catch or burn. After a few minutes, add 50ml of water, a knob of butter, a tablespoon of white wine vinegar or lemon juice and a good pinch of salt. Give it a final stir, cover with a lid and turn the heat to medium. Keep checking every 5 minutes, adding a dash more water if it looks like catching. Cook until the edges are soft, but the middle retains its bite – about 20 minutes. Remove the lid for the last 5 minutes to evaporate off any excess liquid, then season to taste. Use the back of a wooden spoon to smash the celeriac – as much or little as you like.

Good additions include:

A couple of finely chopped garlic cloves added halfway through cooking.

A slosh of white wine, red wine or marsala part way through cooking, since celeriac is strong-flavoured enough to stand up to a bit of booze – as the liquid evaporates its taste will intensify.

A sprinkling of finely chopped rosemary and chilli, or thyme and sweet paprika, when the celeriac’s nearly done and cooking for another few minutes with the lid off.

An extra squeeze of lemon juice to brighten the taste at the end.

For roasted celeriac…

Peel as described above and cut into evenly sized cubes or batons. Toss with olive oil and salt, then spread in a single layer over a roasting dish (use two if you don’t have room – it needs a little space so that it roasts rather than steams). Roast at 190°C/Gas 5 for about 40 minutes, until tender and starting to caramelise round the edges. To reduce the cooking time to 20 minutes, you could also blanch the celeriac for 5 minutes in boiling salted water beforehand. Serve roasted cubes or batons simply, with a squeeze of lemon and some chopped dill or parsley. This goes well with white fish.

Good additions include:

Robust cooked grains (such as spelt or pearl barley) or lentils. Add chopped apple, crumbled blue cheese, peppery leaves and a mustardy vinaigrette (see page 000) for a hearty, healthy salad.

Fold the mix into a risotto a few minutes before the rice is done, just to warm the celeriac through.

Whizz up with some fried onions and stock to make a quick soup or whizz into a purée with butter or cream and salt and pepper and serve alongside strong-tasting meats – beef, venison or game – or seared scallops and bacon.

For whole roasted celeriac…

To save labour and celebrate the knobbly veg, roast your celeriac whole and serve it as a centrepiece. Heat the oven to 200°C/Gas 6. Wash a medium celeriac well to remove any dirt (use a veg scrubber if you have one). Pat dry or leave to air-dry. Put the celeriac on a large sheet of foil on a baking tray and rub all over with olive oil. Sprinkle liberally with salt and add a few thyme sprigs and garlic cloves, then wrap the foil tightly around the celeriac to seal it. Roast for 2 hours, then open the foil around the top and roast for a further 20-30 minutes, so the skin crisps up a little. Squeeze it a little – the celeriac should feel soft inside if not, leave it to cook further. To serve, cut open and add a large knob of butter, like a jacket potato.

Inspired? Here are five further recipes to try at home…


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  1. Melt the butter in a large sauté or frying pan and sweat the shallots, celery, celeriac and leeks over a medium-low heat until they are soft but not browned. Pour in the Champagne or white wine and braise over a medium-high heat until the liquid has reduced to a syrupy consistency.
  2. Stir in the stock, then add the bouquet garni and continue to cook over a high heat until the sauce has reduced by half.
  3. Add the cream and bring to the boil. Reduce the heat and simmer gently until the sauce coats the back of a spoon. Taste and season accordingly, add lemon juice, again to your taste, and set aside.

For the celeriac purée



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