Celeriac
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Preparation & Storage - Peel to remove the
rough exterior. During preparation keep in water and lemon juice to prevent
discoloration. Store in a cool place.
Roast - Cut into chunks, drizzle with oil, put
in a roasting dish and cover with foil. Roast in a hot oven until tender -
uncover for 15-20 minutes to brown.
Purée - Steam or boil until tender with carrots
or potatoes. Mash or purée all the vegetables with nutmeg, seasonings,
butter, yoghurt or fromage frais.
Soup - Use in soup with leeks and
fennel.
Salad
- Peel and grate. Toss in vinaigrette or mayonnaise adding thinly sliced apple,
chopped walnuts and chopped spring onions.
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