Celeriac stew with dumplings

SERVES 4

A new favourite hearty winter warmer from Leon!

INGREDIENTS

2-3 tbsp extra-virgin olive oil

125g chestnut mushrooms

2 sticks of celery

1 onion 

1 carrot

200ml golden ale

450ml veg stock

500g celeriac

2 bay leaves

thyme

150g cooked chestnuts

400g cannellini beans

50g kale

Salt & pepper

DUMPLINGS

Flat leaf parsley

100g veg suet

200g plain flour

1 tsp baking powder

salt & peper

150ml cold water

Heat 2 tablespoons of the oil in a wide, ovenproof pan over a medium heat. When hot, add the mushrooms and sauté for 5 minutes until they have softened and are browning. Remove from the pan and set aside. Add a splash more oil and add the celery, onion and carrot. Soften gently for 15 minutes, stirring often - turn down the heat if they start to brown too quickly. Add the ale and simmer for 1-2 minutes, then add the stock, celeriac, bay leaves, thyme and a generous amount of sat and pepper. Bring to a gentle boil, then cover with a lid and simmer for 15 minutes. 

Heat the oven to 200c.

Meanwhile, start the dumplings. Mix together the parsley, vegetable suet, flour, baking powder and a generous pinch of salt and pepper. Slowly add the water, using just enough to give you a soft, slightly sticky dough - don’t work the dough too much, or  the dumplings will be rough. Bring together with your hands, then divide into 16 small balls - they will look very small but will puff up during cooking. 

Add the chestnuts to the stew along with the cooked mushrooms, cannellini beans and kale. Stir well to combine. Add a splash of hot water if the stew looks at all dry. Replace the lid and cook for 5 minutes, then remove the lid, taste the stew and add more salt and pepper if need. 

Arrange the dumplings on top of the stew, nestled between the vegetables. Put the lid back on and bake in the over for 10 minutes, then remove the lid and return to the oven for a final 10-15 minutes until the dumplings are golden brown on top. Serve immediately.

Braised squash and borlotti beans with tomatoes

SERVES 2

A recipe by Meera Sodha from the Guardian.

INGREDIENTS

1 x 400g tin borlotti beans in water, not drained
400g medium tomatoes, halved
600g butternut squash, seeds scooped out, the rest cut into 1½cm-wide, skin-on wedges
5 garlic cloves, peeled and chopped
1½ tsp fine sea salt
150ml good white wine
6 tbsp extra-virgin olive oil
20 sage leaves

METHOD

Heat the oven to 200C (180C fan)/390F/gas 6. Pour the beans and the water from the can into a 25cm x 35cm baking dish, add the tomatoes, squash, garlic, salt, wine, oil and sage, and mix gently with your hands, distributing the squash evenly throughout the mix and poking the beans under the liquid (otherwise they’re likely to explode while in the oven).

Bake for an hour, until the squash is almost falling apart and caramelised in places and any tomatoes on the top of the mix have roasted nicely; if need be, give it an extra 15 minutes or so.

Remove and serve straight from the baking dish with fresh bread to tear and dunk in the cooking juices.

Celeriac Maltagliati with Winter Romesco

SERVES 4

A recipe by Thomasina Myers

INGREDIENTS

Olive oil
1 large onion peeled and finely sliced
4 garlic cloves peeled. 3 finely sliced; 1 crushed
1-2 red chillies finely chopped, to taste.
1 400g tin plum tomatoes, drained and rinsed.
2 large red peppers from a jar, roughly chopped.
50g dried breadcrumbs
40g hazelnuts, preferably toasted, plus extra to finish.
2 tsp sweet smoked paprika.
2 ½ tbsp. sherry vinegar
I head celeriac peeled (to get 1kg “pasta”)
Pecorino, sheep or goats cheese to serve (optional)

METHOD

Put a casserole on medium heat and add two tablespoons oil, the onion, sliced garlic, half the chilli and several pinches of salt. Cook gently for 10-15 minutes, until soft and sweet, then add the tomatoes, squishing them with your hands or a wooden spoon. Taste for seasoning, add the red peppers and the rest of the chilli, if you like more heat and simmer gently for 15 minutes.

In a small frying pan, fry the breadcrumbs and crushed garlic in a tablespoon of oil until golden, then season. Put the nuts in a blender and blitz finely, then add the sauce, paprika, vinegar and three tablespoons of olive oil. Blitz smooth and adjust the seasoning to taste. If it is very thick, thin with splash of water. Transfer to a saucepan and put on to a very low heat.

Cut the celeriac in half and using a mandolin or sharp knife, slice as finely as possible. Bring a large pan of salted water to the boil and simmer the celeriac for a few minutes, (depending on thickness) until just tender, then drain. Spread a little of the warmed sauce onto each plate, top with celeriac, more sauce and a sprinkling of nuts and crisp breadcrumbs. Serve with a wedge of pecorino, sheep or goats cheese and fresh bread.

Celeriac and Blue Cheese Soup

SERVES 2

INGREDIENTS

2 tbsp oil for frying
1 onion (or leek) chopped
1 garlic clove, finely chopped
Approx 400g celeriac peeled and 1 ½ cm diced 
50g spinach (or spring greens), chopped
900ml vegetable stock
75gm (or more to taste) Stilton, crumbled
3 tbsp cream or milk

METHOD

In a large saucepan fry the onion and garlic until soft (about 7 minutes)

Add the celeriac and stock, bring to the boil and simmer for around 20 minutes until cooked.

Allow to cool for 5 minutes.

Add the crumbled cheese and chopped greens and cream/milk and then blend in a blender or with a stick blender in the pan.

Heat through again, season and serve with a topping of croutons, walnuts, crispy pancetta or another of your choice.

Blue Cheese, Celeriac and Pearl Barley Ragout

SERVES 4-6

A recipe by Simon Rogan

INGREDIENTS

100g unsalted butter, softened
200g blue cheese at room temperature
100g ground almonds
1 lemon, juiced
25g English mustard
500g pearl barley
1 ½ tbsp rapeseed oil
200g onion, finely chopped
400g celeriac cut into 1cm cubes
500ml chicken stock
155g diced pancetta
13g flat leaved parsley, leaves roughly chopped

METHOD

In a large bowl, beat the butter and cheese together with a wooden spoon to form a smooth mixture. Add the almonds, lemon juice and mustard and beat into the mixture and set aside.

Bring a large pan of salted water to the boil. Add the pearl barley and simmer for 25 minutes, until soft. Meanwhile, heat 1 tbsp of oil in a large pan. Add the onion and garlic; sweat over a low-medium heat until soft, about 8 minutes. Add the celeriac and cook gently for 10-15 minutes, until it has softened slightly.

Strain the barley, then add it to the pan with the onions and celeriac. Add the stock and bring to the boil. Reduce the heat to low and stir in the cheese mixture, one spoonful at a time, until fully incorporated, about 4-5 minutes; season. Meanwhile, heat the remaining ½ tbsp. oil in a frying pan. Fry the pancetta over a medium heat until crispy, then drain on kitchen paper. Scatter the pancetta and parsley over the ragout and serve, ideally with a chicory, walnut and pear salad.

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TOP TIP

This can easily be made vegetarian by removing the pancetta and using vegetarian stock and cheese.

Celeriac Steaks

SERVES 2

If you have a celeriac in the fridge, you almost certainly have just about everything you need for a very satisfying meal.

INGREDIENTS

1 celeriac
75ml olive oil
Salt

Topping suggestions:

Blue cheese sauce
Pesto
Salsa
Curry spice

METHOD

Heat the oven to 200c Fan.

Scrub a large celeriac well - there is no need to peel unless around the knobbly roots at the base.

With a sharp knife cut into steaks 1 ½ to 2cm thick.

Brush with olive oil and salt and place on a parchment lined baking tray in the oven.

Roast for half an hour, then baste and turn for a further 30 minutes.

That’s it, if it caramelises a bit, that’s good too.

We like to serve them with a blue cheese sauce but there are so many good ideas -try a nutty pesto and some pan fried gnocchi, a hot salsa, or sprinkle generously with curry powder before cooking and serve alongside some spiced lentils.

I think you will be surprised just how tasty and filling this is.

Celeriac Muffins

SERVES 12

The go with anything bake... somewhere in the middle of a sweet and savoury muffin.

Ingredients

200g plain flour
50g soft brown sugar
1 tsp bicarbonate of soda
1/2 tsp baking powder
1/2 tsp cinnamon
70g ground almonds (optional)
100ml vegetable oil
2 eggs
100ml apple juice
125g grated celeriac
1 grated carrot

METHOD

Mix the dry ingredients and wet ingredients separately then combine adding the grated celeriac and carrot. Divide the mixture between 12 muffin cases and bake at 180c for approx 25 mins or until golden on top and the sponge bounces back.

Best eaten over a few days. They will freeze well too - best reheated through in a oven on a low temp to defrost.

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TOP TIP

We think they’re good with a bit of cheese or equally at home with a cup tea and dollop of cream cheese frosting... why not experiment with our recipe - add grated apple for extra sweetness or top with walnuts before baking.

Smoked Haddock and Celeriac Bake

SERVES 4

Ingredients

1 tbsp olive oil
1 small onion sliced
1 rosemary sprig, leaves picked and chopped
2 smoked haddock fillets
200ml milk
1 dried bayleaf
Pinch of nutmeg
1 garlic clove, halved
250g celeriac, thinly sliced
75ml double cream
20g gruyere or similar cheese, grated

METHOD

Preheat the oven to 170C, 150C fan. Heat the oil in a large pan, then cook the onion and rosemary with a pinch of salt for 5 minutes, until softened.

Put the fish, skin side down in a saucepan with the milk, bayleaf and nutmeg. Gently bring to the boil and simmer for 4 minutes

Transfer the fish to a plate with a slotted spoon, reserving 75ml of the poaching liquid. Flake the fish, discarding the skin.

Rub a small baking dish with the garlic. Add a layer of celeriac, followed by a layer of fish and onion mixture, season with salt and pepper. Repeat until all the ingredients are used, finishing with a layer of celeriac.

In a jug, combine the reserved poaching liquid and the cream. Pour it over the dish and scatter the cheese. Cover with foil and bake for 30-40 minutes. Remove the foil and increase the heat to 200C, fan 180C. Bake for a further 15 minutes or until golden.

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TOP TIP

The celeriac will need the longer time if the slices are not very thin.
This has a lovely flavour. No doubt some people would like to add a chopped boiled egg to the mixture!

Celeriac Batons

SERVES 4

Crisp, fresh and an easy way to up your daily portion of veg.

Ingredients

1 celeriac
3 carrots
1 cucumber
2 bell peppers

To serve
A selection of shop brought or home-made dips like hummus, tzatziki, pesto mayo or a raita.

METHOD

Peel and prep the raw vegetable and chop into batons. Take a look at our how to prep a celeriac page if you need help.

These crudites are a perfect, colourful addition to a smorgasboard style meal. Also great to take on a picnic or add to a packed lunch.

Celeriac Coleslaw

SERVES 4

Coleslaw is probably the very best winter salad.

Ingredients

250g white cabbage, chopped finely
250g celeriac, coarsely grated or julienne
75g carrot, coarsely grated or julienne
3 tbsp Mayonnaise

METHOD

Just mix together in a large bowl but there are many variations. Some will add chopped apple, walnuts, a dash of cider vinegar or a teaspoon of Dijon mustard. Our family will often add raisins but everyone is different!

Celeriac, Fennel and Orange Soup

SERVES 4

This is a delicious soup from Hugh Fearnly-Whittingstall. We think it works well hot or as a chilled summer dish. 

Ingredients

30g butter
1tbsp rapeseed or olive oil
4 shallots or one medium onion, sliced
3 large fennel bulbs (about 750 g) trimmed and sliced.
¼ large celeriac (about 250 g, peeled and cubed.
Finely grated zest of one orange
500ml vegetable stock
Sea salt and freshly ground pepper
4-6 tbsp crème fraiche, to finish.

METHOD

Heat the butter and oil in a large saucepan over a medium heat. Add the shallots or onions and sweat gently for a few minutes. Add the fennel and celeriac, stir well and sweat for about ten minutes.

Add the orange zest, stock and some salt and pepper. Bring to the boil and simmer for about fifteen minutes, until all the veg is tender.

Puree the soup in a blenderuntil completely smooth, adding a touch more stock or water to loosen the consistency if necessary. (You may have to blend longer than usual to blitz out all the fibres from the fennel, but it should not be necessary to pass the soup through a sieve.)

Reheat, if necessary, check the seasoning and serve with a good blob of crème fraiche on top, a few fennel fronds if you have them and plenty of freshly ground black pepper.

Celeriac Remoulade

SERVES 4-8

This beautifully light and crunchy salad is the perfect side and is a great addition to any grazing platter.

Ingredients

1 medium celeriac
2 tsp Dijon mustard
2 tsp wholegrain mustard
6 tbsp mayonnaise
Juice of ½ lemon
Salt and pepper

METHOD

Prepare the celeriac and coarsely grate either by hand or in a processor. Blanch the shreds in boiling salted water for about 1 min, drain and refresh in cold water. Drain well. Mix all the other ingredients together in a large bowl and season well. Add the celeriac, toss and serve. This will keep in the fridge for up to 12 hrs.

Burger on Celeriac with Mushroom Sauce

SERVES 4

Comforting and very moreish.

Ingredients

4 beef or vegan burgers
500-600g celeriac
1tsp salt
500 ml water
200g button mushrooms
1-2 tbsp butter
Salt and pepper
1.5 tbsp plain flour
200-300 ml vegetable stock
200 ml double cream

METHOD

Heat the oven to 220C/200C fan.

Peel the celeriac and slice into 1 cm thick slices. Boil in salted water for 10-20 mins until soft. Leave to drain then place on a baking tray and keep warm. Slice the mushrooms. Melt the butter in a saucepan and cook the mushrooms until the liquid has been absorbed then add seasoning. Mix in flour and stir to combine then gradually add the stock and cream and mix well. Cook for 10-15 mins until thickened, taste and add more seasoning if required. (This dish can be made in advance up to this point)

To assemble; place the burgers on the sliced celeriac and top them with the mushroom sauce. Place in the oven for 10-15 mins. 

Celeriac Steaks with Café de Paris Sauce

SERVES 4

This is a gourmet dish created by Yotam Ottolenghi and well worth the effort.

Ingredients

2 celeriacs, whole roasted and then each cut widthways into 2 ½ cm thick steaks
75ml olive oil
Flaked sea salt and black pepper

Café de Paris Sauce
110g unsalted butter, cut into 2cm cubes
1 small banana shallot 25g, finely chopped
1 garlic clove, crushed
3 anchovy fillets in olive oil, drained
½ tsp medium curry powder
¼ tsp cayenne pepper
1 tbsp mustard powder
1 tbsp baby capers
2 tbsp chives, finely chopped
2 tbsp tarragon leaves, finely chopped
1 tbsp parsley, finely chopped
2 tsp thyme leaves
110ml single or whipping cream
2 tsp lemon juice.

METHOD

Heat the oven to 170c, fan. Scrub a large celeriac, 1kg plus, and trim off the knobbly root base. Pierce the celeriac skin with tip of a fork at least twenty times. Place on a baking dish and rub well with 75ml olive oil and salt. Roast for 2.5 to 3 hours, basting every 20 to 30 minutes until brown and oozing caramel.

Put the first seven ingredients for the sauce and ¼ teaspoon of flaked salt into a small saucepan on to a medium heat. Cook for about six minutes, swirling the pan until the shallots have softened and the butter has melted and become golden and caramelised. Add the capers, herbs and a very generous grind of pepper and continue to cook for one minute, then remove from the heat.

Turn the oven to its highest grill setting. Whilst this heats up, take the whole roasted celeriac and cut widthways into 2½ cm thick steaks. Brush the steaks with their cooking oil and celeriac caramel and arrange, spaced apart, on a large, parchment lined baking tray big enough to fit the slices in a single layer. Make sure there is no overhanging parchment that could burn. Grill the steaks on the top shelf of the oven, until they are golden brown on top, 6-8 minutes. Turn the oven off, keeping the tray warm until you are ready to serve.

Return the sauce to a medium heat and gently cook for a minute, then add the cream and lemon juice. Swirl for another 2 minutes or until warm but don’t mix it too much; you want the sauce to be split, not emulsified.

Pour the sauce on to a large platter with a lip and arrange the celeriac steaks on top (or plate individually with some sauce poured on top and the rest served alongside) Sprinkle the steaks with a little flaked salt and black pepper and serve.

Celeriac and Potato Gratin

SERVES 6

A perfect accompaniment to a joint of lamb.

Ingredients

30g Butter
500g Celeriac, peeled
500g potato, peeled
400ml Double cream
2 garlic cloves, crushed
1⁄4 tsp grated
Nutmeg

METHOD

Preheat the oven to 160 C, Butter a large baking dish well. Whisk the cream, garlic and nutmeg together in a large bowl and season well. Finely slice, best on a mandolin, the celeriac and potato.

Dip the sliced vegetables in the mixture and place in even, alternate layers in the dish, Press down and pour over the remaining cream.

Bake for 1 1⁄4 to 1 1⁄2 hours, pressing down with a spatula occasionally. The dish is ready when it is bubbling and golden.

Turn up the oven to 190-200C for the last five minutes. Grated Parmesan or Gruyère on top works well and to make a full meal dish including bacon, look at our website.

Whole Roasted Celeriac

SERVES 4

A very novel no waste dish that becomes a meal by itself. Roasting a whole celeriac at 170C for up to three hours is a revelation. The celeriac is transformed into a dish that is so satisfying that you need little else for your meal.

Ingredients

1 celeriac
75ml olive oil
Salt

METHOD

At its simplest it goes like this;-

Heat the Oven to 170 degrees C, fan.

Scrub a large celeriac, 1Kg plus, and trim off the knobbly root base. Pierce the celeriac skin with tip of a fork at least twenty times.

Place on a baking dish and rub well with 75ml olive oil and salt.

Roast for 2.5 to 3 hours, basting every 20 to 30 minutes until brown and oozing caramel.

Serve as wedges with a slice of lemon or a dollop of crème fraiche, eating all the piece.

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TOP TIP

To turn this into what we think is the ultimate gourmet celeriac dish here is Yotam Ottolenghi’s.

Sausage and Celeriac Tray Bake

SERVES 4

A delicious one dish dinner with lots of vegetable goodness from Melissa Hemsley.

Ingredients

1 tbsp coconut oil or ghee
1 celeriac (approx. 800g), peeled and cut into 1.5cm cubes
1 red onion or large leek, roughly sliced
1 large red pepper, roughly chopped
6 regular sausages, quartered or 12 chipolatas (total 400g)
1 tbsp chopped fresh rosemary or 1 tsp dried rosemary
200g kale, chopped

For the mustard drizzle
12 fresh sage leaves, finely chopped
3 tbsp any mustard
1 1/2 tbsp maple syrup
1 tablespoon apple cider vinegar
2 tbsp extra-virgin olive oil

METHOD

Heat the oven to 240C/fan 220C/gas 9. Place the oil into a large baking tray or ovenproof dish and heat it in the oven for 2-3 minutes. 

Add the celeriac, onion, pepper, apple, sausages and rosemary. Season with salt and pepper and toss in the hot oil, then spread everything out in a single layer, with the sausages on top, and roast in the oven for 18 minutes. 

Meanwhile, whisk the sage, mustard, maple syrup, vinegar and oil together in a bowl and season with salt and pepper. 

Remove the tray from the oven and add the kale. Toss everything together and return to the oven for a further 8 - 10 minutes, until the sausages are cooked through and golden brown and the celeriac is tender. pour over the mustard drizzle and serve. 

Jack Buck’s celeriac chips

SERVES 2

Move over potato chips. This is the mouth-watering low carb alternative.

Ingredients

1 large celeriac
Olive or Vegetable Oil
Salt and Pepper

METHOD

Heat the oven to 200c fan. Peel the celeriac and cut into chunky chips. Put them into a plastic bag with salt and just enough oil to coat the chips. Shake well until coated. Pour out onto a baking tray and roast for 40 minutes or until crisp and golden. Serve as a side dish or dip into your favourite ketchup or mayo.

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TOP TIP

Add a dash of curry powder or paprika to the bag as you like for a spicy flavour or roast with herbs like rosemary or thyme.

Celeriac and Potato Mash

SERVES 4

This is a great way to introduce all ages to celeriac. A familiar well-loved food that is, in our opinion, made extra special here.

Ingredients

500g celeriac peeled and cubed
250g potatoes, peeled and cubed
25g butter
75 ml crème fraiche
Salt and pepper

METHOD

In a large saucepan of salted water add the potato and celeriac and boil until tender. Drain, add the butter, crème fraiche and seasoning. Mash or whisk with a hand-held electric whisk until smooth.

Or for celeriac puree boil the celeriac as above, with a garlic clove if you like and whisk with cream or crème fraiche. 

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TOP TIP

Cut the potato cubes bigger than the celeriac as the potato is quicker to cook. You can replace crème fraiche with milk or a dairy-free alternative.

Spiced Celeriac Soup

SERVES 4

This is a warming, easy to make recipe by Mary Berry.

Ingredients

75g butter
2 large onions, chopped
3 garlic cloves, crushed
40g plain flour
1 level tbsp curry powder
1.8 litres vegetable or chicken stock
675g celeriac cut to 2cm cubes

METHOD

Melt the butter in a deep saucepan; add the onions and fry over a high heat for 5-10 minutes. Add the garlic then sprinkle in the flour and curry powder. Stir in the stock and bring to the boil.

Add the celeriac, cover and simmer for 20 -30 minutes until tender. Strain the soup keeping the liquid to add back in, then put the vegetables in a food processor and whiz until completely smooth. Return the liquid and vegetables to the pan, bring to the boil and season with salt and pepper. Serve with a swirl of cream and chopped chives if you like.

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TOP TIP

This soup will freeze well so why not make double the quantity.