is a root veg with the taste of celery, a pretty ugly vegetable but so tasty and great for mashes, purees and soups due to its lovely velvety texture when cooked properly.
Peel one large celeriac
and chop into one inch cubes.
Peel and chop the celeriac
, saute |in butter, then add the milk and stock to cover the celeriac
I wanted to capture the essence of Ireland and present humble locallysourced ingredients, like celeriac
and barley, in a unique way.
From left, the linseed crisp with smoked bacon pate and celeriac
noodles, the softshell crab with squid ink and mooli
works best when thinly sliced, julienned or grated.
Finally, place in the magi mix and blend to achieve a smooth puree CELERIAC
AND APPLE .
Cooking time: 40-45mins Serves: 4-6 Ingredients 1/2 tsp cumin toasted 40g butter 1 medium white onion, medium diced 2 cloves garlic peeled and very finely chopped 3 cardamom pods, seeds removed and ground, husks discarded 1 tsp curry powder 2 fresh, or dried, bay leaves 1 medium celeriac
(approx 800g), peeled and finely cubed 1 large Bramley apple or two small, peeled, cored and coarsely grated 700ml good chicken stock 100ml double cream Method Dry fry the cumin seeds in the bottom of a large heavy pan until fragrant.
& APPLE GRATIN Preheat the oven to 150C.
Current autumn dishes include celeriac
and apple soup, wild mushroom and goat's cheese tart and game pie, as well as fresh cream meringues and black forest trifle.
Here he shares his recipe for hay-baked chicken and roasted celeriac
from his latest book, Proper Pub Food.
To demonstrate, Raymond sets up in the vegetable garden of his restaurant, Where he prepares a spatchcock chicken With celeriac
remoulade, before shoWing hoW Wrapping sea bass in banana leaves can help protect the delicate fish from the harsh heat, While still alloWing the smoky flavour to permeate the meat.
Sow and plant out vegetables including beetroot, broad beans, carrots, celeriac
, kohlrabi, onions, peas, spinach, swedes and turnips.
The Best of Welsh lamb INGREDIENT| 1 lamb breast | 2 lamb cutlets | 250 ml basic lamb jus | 2 sticks of celery (reserve celery leaf for garnish) | 1 celeriac
| 1 handful of brocolli | 4 handfuls of rainbow chard (separate leaf and stem and reserve) METHOD Lamb breast Preheat the oven to 150degC/300degF/ Gas 3.
Andy Beaumont's pan roasted salmon, celeriac
remoulade, cauliflower puree and courgette vierge might sound difficult.