WHAT IS CELERIAC RECIPES

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CELERIAC | VEGETABLES RECIPES | JAMIE OLIVER RECIPES



Celeriac | Vegetables Recipes | Jamie Oliver Recipes image

All you need to make celeriac really special is a little bit of olive oil and some lovely herbs

Total Time 40 minutes

Yield 8

Number Of Ingredients 4

1 celeriac roughly 1kg
olive oil
a few sprigs fresh lemon thyme
sea salt

Steps:

    1. This is the most underrated vegetable in the whole of the United Kingdom. It's available in every single supermarket, we walk past it all the time, and yet we still take no notice of it. It's an incredible vegetable, it's really good for you and you only need to use 2 or 3 ingredients to bring it to life and blow people's socks off.
    2. Shave off the celeriac ends and throw them away, then use your knife to peel away the outside skin, cutting away any cracks and crannies as you go. Once you've cut the edge you’ll be able to see the thickness of the skin you need to peel away. Chop the celeriac up into slices, then into rough 1cm cubes.
    3. Put a casserole-type pan on a medium-high heat and add a lug of olive oil. Rip in the lemon thyme - the smells from this will be outrageous – then go straight in with the diced celeriac and a generous pinch of salt. Turn the heat down to medium, pop the lid on and cook for 20 to 25 minutes, or until tender. Make sure you keep it moving - you want it to fry lightly from the bottom, and kind of steam in its own moisture.
    4. At this stage, you have two choices. You can either serve it up blonde or you can take the lid off and fry for a further 4 minutes or so, to take the colour much darker. This is such a flexible recipe, you can make it the day before and reheat when you need, or you can blitz it up with some stock for a delicious soup. Give it a try.

Nutrition Facts : Calories 34 calories, FatContent 1.8 g fat, SaturatedFatContent 0.2 g saturated fat, ProteinContent 1.5 g protein, CarbohydrateContent 2.8 g carbohydrate, SugarContent 2.2 g sugar, SodiumContent 0.67 g salt, FiberContent 4.7 g fibre

SPICED CELERIAC SOUP RECIPE | DELICIOUS. MAGAZINE



Spiced celeriac soup recipe | delicious. magazine image

Got a celeriac lurking in your fridge? Then try this spiced celeriac soup recipe – with cumin and coriander. It’s vegetarian and gluten-free, too. For something similar, take a look at this celeriac soup with leek and cheese toasties.

Provided by delicious. magazine

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield Serves 2

Number Of Ingredients 10

1 onion, chopped
Olive oil
1 garlic clove, chopped
½ tsp each of ground cumin and coriander
A pinch of chilli flakes
1 small celeriac, diced
1 potato, diced
Hot vegetable stock
A splash of double cream
Toasted cumin seeds

Steps:

  • In a pan, soften 1 onion in olive oil. Add garlic clove, ground cumin and coriander and a pinch of chilli flakes. Fry for 1 minute.
  • Add celeriac and potato and cover with hot vegetable stock. Simmer until the root veg are tender, add a splash of double cream and blend until smooth. Finish with a swirl of cream and toasted cumin seeds.

Nutrition Facts : Calories , FatContent , ProteinContent , CarbohydrateContent , FiberContent

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  • For the optional garnish, fry the pancetta until crisp then set aside. Return the frying pan to the heat, add half the butter and the olive oil and heat until foaming. Add the celeriac and stir fry for 1-2 minutes, or until just softened, then remove from the pan and drain on kitchen paper. Add the rest of the butter and the bread to the pan and cook until golden-brown and crisp, tossing to cook on each side. Drain on a plate lined with kitchen paper and season with salt and freshly ground black pepper. To serve, pile the julienned celeriac into the centre of each of four soup plates. Ladle the soup around. Crumble the crispy bacon over the top and then scatter over the croutons. Finish with swirls of extra virgin olive oil and cream.
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SPICED CELERIAC SOUP RECIPE | DELICIOUS. MAGAZINE
Got a celeriac lurking in your fridge? Then try this spiced celeriac soup recipe – with cumin and coriander. It’s vegetarian and gluten-free, too. For something similar, take a look at this celeriac soup with leek and cheese toasties.
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  • Add celeriac and potato and cover with hot vegetable stock. Simmer until the root veg are tender, add a splash of double cream and blend until smooth. Finish with a swirl of cream and toasted cumin seeds.
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  • For the optional garnish, fry the pancetta until crisp then set aside. Return the frying pan to the heat, add half the butter and the olive oil and heat until foaming. Add the celeriac and stir fry for 1-2 minutes, or until just softened, then remove from the pan and drain on kitchen paper. Add the rest of the butter and the bread to the pan and cook until golden-brown and crisp, tossing to cook on each side. Drain on a plate lined with kitchen paper and season with salt and freshly ground black pepper. To serve, pile the julienned celeriac into the centre of each of four soup plates. Ladle the soup around. Crumble the crispy bacon over the top and then scatter over the croutons. Finish with swirls of extra virgin olive oil and cream.
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