What can I do with celeriac?

[TethersEnd]

Any ideas?

Would prefer to do something cooked rather than salady...

are you joking? celeriac is THE most brilliant food evr ever ever

celeriac mash

celeriac chips - these are THE most FUCKing fantastic invention int he world ever

SEE my blog

Right, I NEED you, Custardo... I am about to embark on a diet and need inspiration. Will look at your blog.

Does celeriac count as low-carb then?

Custardo Soooooo with you on celeriac being the most bestest food ever!

::off to read said blog::

Your blog is brilliant Custardo, I am scribbling down meal ideas!

Anyone got any gratin recipes?

This Hugh F-S one is delicious.

F-S? F-W...

Compost it

The Hugh Fernlywhatshisname gratin is absolute gorgeous but deffo not diet food.

This Gordon Ramsay one is a bit fiddly but delicious and I make the smoked salmon and celeriac bake on this thread all the time, using any kind of smoked fish.

Good point. Another good way is to do a pomme boulangere with half spud half celeriac and a light chicken stock. (And onions of course). Very light and very nice.

Oops, missed the part about it being for a diet. Unless you're doing one of the low-carb ones where you can trough great mountains of are allowed butter and cream.

Thanks all

Don't worry, diet not started yet

The Hugh one looks good- but chilli? Does it really work?

That Gordon one looks interesting- is it worth the fiddle? I hate fish, so couldn't do the salmon bake...

Chilli totally does work - I was about to add that to the list when I saw I was too late! It's one of my favourite recipes!

Yes - it really does. It is one of the nicest gratins I've done. And I do it lots!!

Cook some green lentils until al dente (with bay leaves in the water). While still hot, mix in some vinaigrette made with red wine vinegar, olive oil, and a spoonful of hazelnut oil (optional).
Cut the celeriac into big chips or chunks and steam until not too soft.
Roast a handful of hazelnuts.
Mix. Finish off with a fair bit of chopped mint.

Cor, that sounds yum Prunn. Copied down and will be trying that this week. Muchas Gracias!

Yes to the chilli. It sort of cuts through the cream and through the nuttiness of the celeriac and makes the whole thing all warming and wonderful.

Boosmummie it is lovely, and I worried I'd left something out so I found the proper recipe
Ottolenghi's recipe

Aha - I had a feeling it might be his royal gorgeousness's! Thank you thank you. I cannot wait to give it a bash.

sorry it took me so long to come back to this thread tethers, not a gratin as such but there is a daugphinois recipe on the blog - and its bloody lovely

Celeriac dauphinois (cook it just like the spud version) is lush.

Only problem is, celeriac is a bitch to peel.

yep i agree - i have cut myself on numerous occasions - so much so that dh will peel it for me if i ask as i bloody nearly cut my thumb off last time