I’ve had better harvests, I admit. The celeriac crop this year is, and this is being generous, a collection of golf balls; more straggly root than flesh and with frequent incursions by slugs. They looked promising initially – lots of pert green growth on top. But that was just a cover for the failures below ground. All mouth and no trousers.
I have had success in previous years:
Still, if you can be bothered to take a machete to the greenery and then chisel away the mud caking the root to find the now walnut sized piece of usable flesh within, there’s much that can be done with a celeriac.
- Roast it with miso, sesame and seaweed (you can find this recipe on my Instagram here)
- Chop into matchsticks and mix with apple and mayo for a crunchy remoulade that’s great with steak
- Sweat gently with butter and milk for a creamy, wholesome soup (again, recipe on Instagram here)
- And if you have as many leaves as I do, then make celeriac salt
I thought I’d done just about all there was to do with celeriac. But I was at River Cottage last week (see my blog for them here about my trip) and they served labneh with za’atar, almonds and garlic oil. It was a glorious combination. And it got me thinking. Might that work with celeriac too?…
(But before the recipe, a couple of quick parish notices:
No blog next week because it’s supper club week and I’ll be flitting around arranging flowers and writing calligraphy menus. This one is sold out but there are a couple of spots left for the 29thMarch feast so do snaffle those pronto – I’m pretty sure it will feature this celeriac dip.
There will be a Hero Harvest next week though, and it will be forced rhubarb. So stay tuned to Instagram and Twitter for recipes there.)