SMASH EM RECIPES
SMASHED CELERIAC RECIPE | JAMIE OLIVER CELERIAC RECIPES
What a surprisingly simple and comforting veg dish. Unfortunately everyone seems to be completely baffled by celeriac, but it's beautiful in soups or thinly sliced into salads. When roasted it goes sweet and when mixed with potato and mashed it's a complete joy. Here, mash the celeriac just a little bit so you've got a gorgeous sort-of-in-between smash-up
Total Time 40 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Peel the celeriac, then slice about 1cm/½ inch off the bottom of it and roll it on to that flat edge, so it's nice and safe to slice. Slice and dice it all up into 1cm/½ inch-ish cubes. Don't get your ruler out – they don't have to be perfect.
- Put a casserole-type pot on a high heat, add 3 good lugs of olive oil, then add the celeriac. Pick in the thyme leaves and peel and finely chop the garlic, and add both with a little sea salt and black pepper. Stir around to coat and fry quite fast, giving a little colour, for 5 minutes.
- Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender.
- Season carefully to taste and stir around with a spoon to smash up the celeriac. Some people like to keep it in cubes, some like to mash it, but I think it looks and tastes much better if you smash it, which is somewhere in the middle. You can serve this with just about any meat you can think of.
Nutrition Facts : Calories 153 calories, FatContent 15.4 g fat, SaturatedFatContent 2.2 g saturated fat, ProteinContent 1.2 g protein, CarbohydrateContent 2.5 g carbohydrate, SugarContent 1.4 g sugar, SodiumContent 0.67 g salt, FiberContent 2.9 g fibre
AIOLI | EGGS RECIPES | JAMIE OLIVER RECIPES
This flavoursome aioli recipe has a gorgeous garlic kick – perfect for dunking a good chip!
Total Time 10 minutes
Yield 10
Number Of Ingredients 8
Steps:
- Smash up the garlic with 1 teaspoon of salt in a pestle and mortar (or use the end of a rolling pin in a metal bowl). Place the egg yolk and mustard in a bowl and whisk together, then start to add your oils bit by bit. Once you’ve blended in a quarter of the oil, you can start to add the rest in larger amounts. When the mixture thickens, add lemon juice. When all the oil has gone in, add the garlic and any extra flavours (see above). To finish off, season to taste with salt, pepper and a bit more lemon juice, if needed.
- Try this: Lemon -or basil- flavoured aioli is good with salads, all types of fish, and in seafood soups. It's also great with roasted fish, chicken or pork, and is a classic with salmon.
Nutrition Facts : Calories 500 calories, FatContent 55.3 g fat, SaturatedFatContent 8 g saturated fat, ProteinContent 0.4 g protein, CarbohydrateContent 0.1 g carbohydrate, SugarContent 0.1 g sugar, SodiumContent 0.5 g salt, FiberContent 0 g fibre
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AIOLI | EGGS RECIPES | JAMIE OLIVER RECIPES
This flavoursome aioli recipe has a gorgeous garlic kick – perfect for dunking a good chip!
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet
Calories 500 calories per serving
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Total Time 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet
Calories 500 calories per serving
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