This has its roots in Delia Smith’s vegetarian cook book. Some of the recipes have lasted with me, and it is a book I dip back to regularly. It is a good way to use all of the celery that gets left from other recipes that only use one or two stalks.
- 450g approx of celery stalks
- 550g approx of celeriac, peeled and chopped
- 1 onion, peeled
- 1.5 litres of marigold stock
- 3 bayleaves
- salt and pepper
- creme fraiche or greek yoghurt, chopped herbs to serve.
- Preheat the oven to 140C gas mark 1
- Use a peeler or sharp knife to remove any stringy sections from the outside of the celery stalks. Cut into large chunks.
- Peel and chop the celeriac, and cut the onion into large wedges.
- Put all of the ingredients into a large casserole dish with the stock, bayleaves, salt and pepper. Bring it to a simmer on the hob, cover, and transfer to the oven.
- Leave to cook in the oven for three hours.
- Remove the bayleaves, and blend using a soup wand,
- Serve with a swirl of creme fraiche, and chopped herbs. Parsley or chopped celery leaves work well, so do chive flowers, the colour contrast is so beautiful.
I’ve been playing with this recipe for about a month, which means we have been eating various versions of it every few days. It is quite delicious, and it is easy to adapt to what you have available.
- 400 to 500g new potatoes, chopped into bite-size chunks (Jersey Royals work well, one bag full)
- 5 cloves garlic, skin-on, lightly squished
- 3 tbsp olive oil
- 1 tsp salt, and ground black pepper to taste
- 200g green beans, halved (one pack is usually between 140 and 250g – one pack will do)
- 1/2 celeriac, peeled and cut into bite-sized chunks (optional)
- 225g halloumi, cut into 2cm cubes (one pack)
- 1 tbsp lemon juice (equally delicious with lime juice)
- 1 tsp cumin or caraway seed (optional)
- Preheat oven to 200°C/180°C fan/gas 6.
- Put the potatoes and celeriac in a large roasting tray with the garlic, add the olive oil, salt and pepper, the cumin or caraway seed, and mix well. Cook for 30 minutes in the oven.
- Remove from the oven, add the beans and halloumi and toss to combine. Return the tray to the oven for 15 mins until the beans are tender and the cheese is starting to caramelise.
- Add a generous squeeze of lemon juice and toss everything again, then transfer to a serving dish.
This is really good cold the next day as well. You could serve it as a side-dish, a starter or as a light lunch.
This is good with sausage and game stew.
- 1 large celeriac, approx 1 lb
- Equal weight of potatoes
- 150ml milk
- 50g butter
- Salt and pepper
- Peel and chop the celeriac, and boil until tender
- Meanwhile, peel and chop the potato, and boil in a separate pan until cooked
- Warm the milk, butter, salt and pepper until the butter has melted
- Purée the celeriac with the milk and butter
- Add the purée to the cooked potato and mash with a potato masher (don’t try to purée the potato)
I’ve seen similar recipes elsewhere, using cream or créme fraiche, which I am sure would be delicious as well.
Courtesy of a greylag goose culler, we had goose in the freezer.
- 2 goose breasts cut into 3cm chunks
- 1 onion
- 3 cloves of garlic
- 1/2 cup of good red wine
- 2 leeks
- 1 pint of marigold stock
- 1 small celeriac, diced
- 1 bayleaf
- salt and pepper
- 4 tbsp olive oil
- 1 tbsp flour
- Set the oven to 150C
- Heat the olive oil in a skillet or frying pan, and fry off the onions, leeks and garlic until they are nearly browning, and soft. Transfer to a casserole dish.
- Fry off the goose in the same oil and transfer to a casserole dish.
- Stir the flour into the remaining oil, heat through, and then slowly add the wine and the stock to make a sauce, and then add to the casserole dish. Season with salt and pepper.
- Add the celeriac and bayleaf, and mix together. Put the covered casserole dish in the oven and cook until tender. Goose is variable in toughness, so check at intervals to see how it is going – could be an hour or two.
Serve with mashed potatoes and a green vegetable, such as kale tops.
You could add fried mushrooms to this. Or truffle oil. Very good.