I got this recipe out of ‘how to cook’ book 2 by Delia Smith. Word of warning – takes a little longer than I anticipated.
- 1 head of celery, trimmed and cut into 5cm batons
- 25g butter
- 75g carrots, cut to match the bits of celery
- 1/2 large onion, finely sliced
- 200ml marigold stock
- Salt, pepper, chopped parsley
- Melt the butter in a pan, and cook the onion over a medium to high heat, until golden
- Add the carrots and celery, and cook for another 5 minutes, until beginning to brown
- Season with salt and pepper, and add the stock, bring to the boil, cover and simmer for around 15 minutes
- Take the lid off and boil the juices down to a reduced and thickish stock.
- Serve with the juices poured over the celery and garnished with chopped parsley
I served this with Roman Beef Stew.
Kohl rabi grow well here, in spite of the neglect I mete out to them.
- 1 cauliflower, chopped into florets
- 1 kohlrabi, well peeled and diced
- 60ml (4 tbsp) Plain greek-style yoghurt
- 1 tbsp horseradish
- Salt and pepper
- 4 tbsp chopped chives
- Steam the vegetables, until the kohlrabi is tender
- In a pan, mash the vegetables, and add the yoghurt, horseradish, salt, pepper and chives
- If you want a smoother texture, use a soup wand, but we just went for the rougher texture, and it was lovely.
A revisit – just about to start going through the posts from the old site and adding them back in.
- Kohl rabi, peeled and chopped to 2cm chunks
- Olive oil
- Salt and pepper
- Thyme leaves
- Heat the oven to high (gas 8, 230C)
- Coat the kohl rabi chunks in the oil and season with salt, pepper and thyme. I do this by putting all the ingredients into a large plastic freezer box and giving this a shake
- Roast for 45 minutes.