Who can help my husband 'find the love' for celariac - I need ideas

[bigmouthstrikesagain]

We are veggies and I base a majority of our dinners around the contents of our weekly veg box.

We are all suffering from root veg fatigue and I have lost some of my inspiration for dinner recipes lately (a new baby has something to do with that). My husband has expressed his patricular dislike for celeriac but as we are avoiding jerusalem artichokes, swede and turnips as well - I am loathe to remove celariac from my armoury iykwim!

Anyway today I have made an effort so have celariac and celery soup in the slow cooker and will make celeriac and lancs cheese bread to go with it (cheers Delia). If that gets the thumbs down what else can I try? Aside from hiding it in tomato sauce and withholding pudding if he doesn't eat his dinner!

grate and dress with mayo & lemon juice like a coleslaw

Slice and layer with potatoes and onions. Add stock or milk/cream and bake.

Celeriac soup is lovely if you cook it with milk, strange as it may seem.

Roast in olive oil.

I'm with you on swedes, but made lovely j. artichoke soup, and adore celeriac.

definitely the coleslaw, it's delicious. but apart from that i'm not a fan, it tastes a bit like mud when cooked imo.

Oh, I'll just bet you like aubergine, Aitch... You're wrong. So Wrong I've Stolen Your Capitals.

I had celeriac out once, mashed and it was delish.But I would have no clue a.What it looked like in its natural state b.What to do with it to make it eadible ifswim.Do you treat it the same as a potato?Sorry to be thick but I grew up in a small northern town and there wasnt much call for celeriac recipes in our house..

I love celeriac remoulade even though I'm not generally a celeriac fan.

It looks like a Dr Who alien in the wild.

Peel and cook a la my recipes above, ignoring Aitch.

I grew up in a big Northern town and only met celeriac last year.

oooooh, get you... remoulade... [coleslaw]

LOVE aubergine, habs. particularly the baby ones in a curry with chickpeas and potato. it's a carb overload with rice and chapati.

pmsl at your j artichoke soup, btw. now that's what i call mud.

I roast it with my spuds .. tastes lovely

I too grew up in a northern town - but we moved down south and I turned veggie and have been expanding my vegetable knowledge ever since!

Thank you for the ideas - I will try the coleslaw idea sounds tasty! I am getting a little bored with the soup - roast - mash routes.

I am really looking forward to spring veg - then it will be me coming up with 20 ways with swiss chard and tomatoes of course.

I knew it. You freak.

Aitch, that is. I trust the rest of you hate aubergines. Like any Sane Person.

Celeriac Gratin. It's a ballache, grating the thing, but it tastes delicious and is good cold.

Basically:

3 garlic cloves
Tsp coarse salt
Large Celeriac, peeled and grated
Generous grinding nutmeg
Half pint double cream
2oz ground almonds (buy them ready ground in supermarket - they are cheap)
2 tbsp chopped fresh parsley
4 tbsp freshly grated Parmesan
Salt and Pepper

Preheat over and grease gratin dish.
Crush garlic with salt until smooth.
Mix nutmeg, alsted garlic, celeriac and cream in a large bowl and season with pepper. Use your hands, it's easier.

Mix the almonds, parsley and Parmesan.

Sprinkle on the top of the gratin and bake for about 40 mins until soft and golden.

This recipe is from a book I HEARTILY recommend, called
Low Carb Vegetarian, by Celia Brooks Brown. It's really good - I've got a new baby and my DP is a great meat eater, and even he likes the recipes in there (and great if you are a Veggie wanting to do Atkins-lite!)

Thanks for the gratin lady.

I love aubergine so does dh - roasted with loads of olive oil garlic and courgette yum.

I always thought (well, obviously most of the time I don't think about it at all) that coleslaw has short bits in while remoulade has long bits in. Now you come to mention it, though, I realise that I have no specfic foundation for that belief...

Come back hab - I will swap lish Aubergine recioes for celariac ones and convert you!

gotta feed dd2 first though and she only likes boobs!

is it french, like remoulade?

oh.

I thought about putting ball ache, but thought about 'headache' and decided against it.

I am unconvertible. They are wrong and they upset my stomach. Did you not see my whole thread on this?

The only person I know who says ballache is a Weegie.

We gratin it too, but with potatoes, garlic, anchovies, rosemary and chillies, then cream.

The only way to eat celeriac is in a Belgian waterzooi. (Google for recipes. Use celeriac if heretical recipe calls for celery.) Not sure there's a veggie version though.

"with potatoes, garlic, anchovies, rosemary and chillies, then cream".

to disguise the taste.

Gordon?s Veg Curry
Serves 4
Ingredients
· 2 tbsp vegetable oil
· 1 banana shallot, peeled and diced
· 1 garlic clove, peeled and finely chopped
· 2 long red chillies, deseeded and finely diced
· ½ aubergine diced
· 1 small celeriac, peeled and diced
· 3 - 4 cardamom pods, crushed
· 1 green pepper, cored, deseeded and diced
· ½ large cauliflower, cut into small florets
· ½ head of broccoli, cut into small florets
· 1 large courgette, diced
· 3 tbsp Madras curry paste
· 1 lemon, zest only
· 1 medium bunch coriander, chopped
· 400g can chopped tomatoes
· About 250ml Greek-style natural yoghurt
For the madras curry paste:
· 2½ tbsp coriander seed, dry-roasted and ground
· 1 tbsp cumin seed, dry roasted and ground
· 1 tsp black mustard seeds
· ½ tsp poppy seeds
· ½ tsp black peppercorns
· 1 tsp chili powder
· 1 tsp ground turmeric
· 2 cloves crushed garlic
· 2 tsp grated fresh ginger
· 2-3 tbsp white vinegar
· 2 tbsp groundnut oil
· 1 tsp salt
· Sea salt and freshly ground black pepper

Method: How to make Gordon's vegetable curry

1. For the curry paste: In a hot frying pan, dry roast the coriander seeds and cumin seeds. Grind in a pestle and mortar with the mustard seeds, poppy seeds and peppercorns, when ground to a fine paste add the chilli powder, salt, turmeric, ginger and mix together well. Add the vinegar and oil and mix to a smooth paste. The paste will keep for up to one month if refrigerated in an airtight container.

1. For the curry: Heat the oil in a large pan and add the aubergine, shallot, garlic and chillies. Cook, stirring, for a minute or so until the garlic is fragrant. Add the celeriac and cardamom pods to the pan (remember to remove them before serving) fry for 1-2 minutes before adding the green pepper, cauliflower, broccoli and courgettes. Continue to stir over a high heat for a further 5 minutes.

1. Add 3 tbsp of the curry paste and stir to coat the vegetables, leave to cook out for a minute or two before adding the zest of a lemon and a handful of chopped coriander.
2. Tip in the tomatoes, and 100 ml of water. Simmer for 10?15 minutes until the vegetables are tender.

1. Turn down the heat and stir in the yoghurt and another handful of coriander. Taste and adjust the seasoning before serving.
2. Serve with rice.

©Gordon Ramsay 200[8]. All rights reserved